Cuisinart IB-4932B manual “Not” Fried Rice, Mexican Rice & Shrimp

“Not” Fried Rice

Aquick and healthy version of that carry-out favorite.

Makes 4 cups

cooking spray

3ounces chicken tender, cut into ¼-inch pieces

½teaspoon sesame oil

8medium shrimp, peeled, deveined, cut in half lengthwise

1tablespoon soy sauce (can use low-sodium)

1teaspoon rice vinegar

¼ teaspoon sugar

¼ teaspoon freshly ground black pepper

1teaspoon vegetable oil

¼ounce Canadian bacon or ham, cut into ¼-inch pieces

2tablespoons finely chopped onions

2tablespoons finely chopped carrots

1tablespoon chopped mushrooms

½ clove garlic, finely chopped

1¼ cups (Rice Cooker) basmati rice

1¾ cups (standard liquid measure) low-sodium chicken stock

1⁄3 cup frozen peas, thawed

¼cup julienned red bell pepper (1 x 1⁄8" pieces)

2green onions, trimmed and chopped (include 2-3 inches of green)

½cup mung bean sprouts

Lightly coat the steaming tray with cooking spray. Place the chicken in a small dish and drizzle with half the sesame oil; stir to coat. Place in the steamer tray to one side in a single layer. Repeat with the shrimp. Reserve.

In a small bowl, combine the soy sauce, rice vinegar, sugar, and pepper. Stir until sugar dissolves; reserve.

Insert the cooking bowl into the Cuisinart® Rice Cooker/Steamer. Add the oil; cover and turn on for 1 minute. Add the Canadian bacon, chopped onions, carrots, mushrooms, and garlic. Stir to coat with oil. Cover and cook 4 to 5 minutes. Add the rice; stir to coat. Add the stock, cover and cook. After rice has cooked for 10 minutes, place the steaming tray over the cooking bowl and cover. Continue to cook until Rice Cooker switches to Warm. Using protective potholders, lift off steaming tray. Add the peas, red pepper and green onions to the bowl on top of the rice — do not stir. Replace the steaming tray on top of the cooking bowl and cover.

Let stand 5 minutes. Transfer the rice and veg- etables to a medium bowl, along with the steamed chicken and shrimp and mung bean sprouts. Drizzle the soy mixture over the rice and stir to combine. Serve immediately.

Nutritional information per serving (1 cup):

Calories 286 (12% from fat) • carb. 42g • pro. 20g

•fat 4g • sat. fat 1g • chol. 75mg • sod. 566mg

•calc. 41mg • fiber 2g

Mexican Rice & Shrimp

Makes 3 entrée servings

1teaspoon extra virgin olive oil

2tablespoons red onion

1clove garlic, chopped

¾ teaspoon oregano

¼ teaspoon ground coriander

¼ teaspoon ground cumin

¼ teaspoon kosher salt

¼ teaspoon turmeric

1cup (Rice Cooker) long grain white rice 1½ cups (standard liquid measure) water

1can (15-ounce) diced tomatoes, drained – discard liquid

12ounces shrimp, peeled, deveined, halved lengthwise

2⁄3 cup frozen thawed peas

2 green onions, chopped

1jalapeño pepper, stemmed, seeded, and chopped

Place cooking bowl in Cuisinart® Rice Cooker/ Steamer. Add olive oil. Cover and turn on; let heat for 1 minute. Add red onion, garlic, oregano, coriander, cumin, salt, and turmeric to bowl; stir, using wooden spoon, to coat with oil. Cover and cook for 1 minute. Add rice, stir and cook for

2 minutes. Add water; stir. Add drained diced tomatoes on top of rice – do not stir in. Cover and turn on.

Lightly coat the interior of the steaming tray with cooking spray. Place shrimp in steaming tray. After 25 minutes, place steaming tray on cooking bowl; cover. Cook until Rice Cooker switches to Warm. Place the peas, green onions and jalapeño pepper on top of the rice. Cover and let stand on Warm for 5 minutes.

To serve, fluff with rice paddle and stir in vegetables. Transfer to top with steamed shrimp. Garnish with sliced avocado and serve with a wedge of lemon or lime.

Nutritional information per serving:

Calories 350 (9% from fat) • carb. 49g • pro. 29g

•fat 3g • sat. fat 1g • chol. 221mg • sod. 485mg

•calc. 108mg • fiber 4g

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