Red Beans And Rice; Udon Noodle Soup - Cuisinart FRC-1000 Manual De Instrucciones

4. Meanwhile, make the chile purée. Rinse the
dried chiles and pat dry. Remove the stems
and shake out the seeds. Toast the chiles and
remaining 2 crushed garlic cloves in a dry
skillet over medium-low heat, until aromatic
(careful not to burn). Add water to cover and
bring to a simmer. Remove from heat and
allow to steep for 30 minutes. Add the
softened chiles to the jar of a blender, along
with the honey, lime juice, salt and 1 cup of
the steeping liquid. Process to a smooth
purée. Reserve.
5. When there are 30 minutes of cooking time
remaining, open the lid and skim the fat from
the top. Transfer the meat to a bowl. Discard
the onion, garlic and bay leaves. Shred the
meat into bite-size pieces and return to the
pot along with the reserved chile purée. Close
the lid again and let the unit complete its
cooking program.
6. Once the audible tone sounds to indicate the
end of cooking, transfer to individual serving
bowls and top with the suggested garnishes.
Nutritional information per serving
(based on 12 servings):
Calories 188 (44% from fat) • carb. 11g • pro. 15g
fat 9g • sat. fat 2g • chol. 42mg • sod. 211mg
calc. 13mg • fiber 2g

RED BEANS AND RICE

The Cuisinart version of the Jamaican staple
®
brings out the flavors of Jamaican jerk seasoning.
Functions: Soak, Sauté & One Pot
Makes about 8 cups
3 cooker cups dried red kidney
beans, soaked overnight*
1 tablespoon extra virgin olive oil
2 garlic cloves, finely chopped
½ jalapeño, seeded and finely chopped
1 can (13.5 ounces) unsweetened
coconut milk
2 cups chicken or vegetable broth,
low sodium
4 stems fresh thyme
1 bay leaf
1 teaspoon kosher salt, divided
1 ½ x ½-inch piece fresh ginger, peeled
3 cooker cups medium-grain
white rice
1 cup water
½ teaspoon ground cinnamon
4 green onions, sliced
1. Put the olive oil in the cooking pot of the
Cuisinart Rice and Grain Multicooker. Select
®
the Sauté function and press Start/Stop. Once
oil is hot and shimmering, about 2 minutes,
add the garlic and jalapeño. Sauté until
softened and fragrant, about 1 to 2 minutes.
Press Start/Stop.
2. Add the beans, coconut milk, broth, thyme,
bay leaf, ½ teaspoon salt and ginger. Select the
One Pot function for 1 hour and 20 minutes
and press Start/Stop.
3. When 40 minutes are remaining, open the lid
and add the rice and water. Close the lid again
and let the unit complete its cooking program.
4. Once the audible tone has sounded to indicate
the end of cooking, open the lid, remove the
thyme stems, and add the remaining
ingredients, including the remaining ½
teaspoon of salt; toss to combine.
5. Taste and adjust seasoning and serve
immediately.
* Use the Soak function to soak the kidney beans,
a minimum of 8 hours and up to 18 hours. Drain
and rinse prior to using in recipe.
Nutritional information per serving (1 cup):
Calories 470 (21% from fat) • carb. 77g • pro. 18g
fat 11g • sat. fat 9g • chol. 0mg • sod. 420mg
calc. 141mg • fiber 13g

UDON NOODLE SOUP

This recipe highlights the versatility of the Cuisinart
Rice and Grain Multicooker. Sautés, simmers and
steams all in one unit!
Functions: Sauté & One Pot
Makes about 10 cups
1 tablespoon olive oil
1 garlic clove, sliced
1 2 x ½-inch piece ginger, peeled and
finely chopped
8 cups chicken or vegetable broth,
low sodium
1 baby bok choy (about 6 ounces),
sliced
25
®