Lemony Brown Basmati
Rice & Chicken
Turn this into a vegetarian entrée by substituting canned chickpeas (rinsed and drained) for the chicken.
Makes 2 entrée servings
8ounces boneless, skinless chicken breast*
1teaspoon extra virgin olive oil cooking spray
1½ teaspoons basil, divided
1 teaspoon unsalted butter
1tablespoon finely chopped shallot
1clove garlic, minced
¾cup (Rice Cooker) brown basmati rice, rinsed and drained
2teaspoons finely chopped lemon zest, divided
½teaspoon kosher salt
1¾ cups (standard liquid measure) water (or half water, half chicken stock)
2⁄3 cup halved grape tomatoes lemon wedges
Cut chicken into “finger” sized strips, about ½ inch thick and 3 inches long. Toss with olive oil and half the basil. Lightly coat the steaming tray with cooking spray. Arrange the chicken in the steaming tray in a single layer; reserve.
Place cooking bowl in Cuisinart® Rice Cooker/ Steamer; add butter. Cover and turn on; let heat for 30 to 40 seconds. Stir in shallot and garlic; cover and cook 30 seconds. Add rinsed and drained rice, 1 teaspoon lemon zest, salt, and remaining basil. Stir to coat. Add water. Cover and cook for 28 minutes. Place steaming tray above rice, and cover. Continue to cook until Rice Cooker switches to Warm setting, about 10 to
12 minutes. Place tomatoes on top of rice and let stand on Warm for 10 minutes. To serve, stir tomatoes and steamed chicken into rice. Arrange on warmed plates, sprinkle with remaining lemon zest and serve with a wedge of lemon.
*You may use sea scallops in place of the chicken. Remove the tough muscle from the side of each scallop and toss scallops in olive oil. Shorten their cooking time slightly – do not add the scallops to the steamer until rice has cooked for 32 minutes.
Nutritional information per serving:
Calories 485 (19% from fat) • carb. 58g • pro. 39g
•fat 10g • sat. fat 3g • chol. 92mg • sod. 589mg
•calc. 54mg • fiber 4g
Teriyaki Steamed Chicken with Cranberry Wild Rice
You may substitute turkey cutlet or tenderloin for the chicken.
Makes 2 entrée servings
1tablespoon light soy sauce
1tablespoon honey
2teaspoons dry sherry
½clove garlic, peeled, finely minced
½teaspoon powdered ginger
½tablespoon vegetable oil
1 tablespoon finely minced green onion
8ounces boneless, skinless chicken breast
cooking spray
¾cup (Rice Cooker) wild rice
1½ cups (standard liquid measure) chicken stock
6tablespoons water
½ teaspoon kosher salt
½ cup dried cranberries
3green onions, very thinly sliced
1tablespoon minced jalapeño pepper
Place the soy, honey, sherry, garlic, ginger, oil, and green onion in a small bowl. Whisk to blend. Cut the chicken into “finger” sized pieces, about
15 minutes.
Lightly coat both the steaming tray and bowl with cooking spray. Place the bowl in the Cuisinart® Rice Cooker/Steamer. Place the rice in the bowl. Add the stock, water and salt; stir. Cover and turn on. Cook for 50 minutes. Drain the chicken and place in prepared steamer tray; discard marinade. After rice has cooked for 50 minutes, place the steaming tray over the bowl and cover. Cook
for an additional 12 to 15 minutes, until the Rice Cooker switches to Warm. When Rice Cooker switches to Warm, place the dried cranberries, green onions and minced jalapeño peppers on top of the rice. Cover and let stand on Warm for 10 minutes.
To serve, stir rice to blend in cranberries, green onions and jalapeño. Transfer to warmed plates and top with steamed teriyaki chicken fingers.
Nutritional information per serving:
Calories 546 (13% from fat) • carb. 74g • pro. 44g
•fat 8g • sat. fat 2g • chol. 87mg • sod. 786mg
•calc. 36mg • fiber 6g
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