Cuisinart TCS-60 Rice and Grains, Vegetables, Food, Quantity/Yield, Steaming Time, Cook’s Notes

Food

Quantity/Yield

Steaming Time

Cook’s Notes

Rice and Grains

Barley	1 cup (rinse until water runs clear) + 2	35 minutes
	cups liquid = 4 cups cooked
	1 cup rice + 1 2/3 cups liquid = 3 cups
	cooked rice;
Brown Rice	1-1/2 cups rice + 2-1/4 cups liquid = 6	45 - 50 minutes +
	cups cooked rice;	10 minutes resting time
	2 cups rice + 3-1/4 cups liquid = 8
	cups cooked rice
	1 cup rice + 1-1/3 cups liquid = 3 cups
	cooked rice;
White Rice	1-1/2 cups rice + 2-1/3 cups liquid = 6	20 - 25 minutes +
		10 minutes resting time
	cups cooked rice;
	2 cups white rice + 3-1/4 cups liquid =	(larger amounts take more time)
	8 cups cooked rice
Quinoa	1 cup quinoa + 2 cups liquid =	30 - 35 minutes
	3 cups quinoa
	1 cup wild rice + 2 cups liquid =
Wild Rice	3 cups cooked rice	45 - 55 minutes
	(must be drained)

•Use rice bowl for rices and grains.

•Liquid can be water or stock accord- ing to personal preference.

•Cooking times and liquid amounts may vary with brand and variety of rice.

•Stir after adding liquid to distribute evenly in the bowl.

•Use low-sodium/low-fat stocks for extra flavor.

•Dried or fresh herbs, chopped onion or garlic may be added.

•Fluff rice with a fork when removing from rice bowl.

Vegetables

Artichokes	6 medium (6 - 9 oz.)	28	- 35 minutes	• Trim artichokes.
(globe)	4 large (10 - 12 oz.)	35	- 40 minutes	• Serve cooked artichokes warm or
				chilled.
Asparagus	1 pound, whole spears, 1/2" diameter	6	- 8 minutes	• Choose firm, unrippled stalks with
				tight tips; best cooked the day they
	2 pounds, whole spears, 1/2" diameter	8 - 10 minutes		are purchased.
	(use both trays for larger amounts)			• Break off bottoms at the natural
				break, then trim closely with a knife.

7