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Idiomas disponibles
Confetti Pilaf
This mixture of wheat berries and brown and wild
rices is finished off with green peas and chopped
red bell pepper – the look is wonderfully full of
color, and the pilaf is perfect with grilled chicken
or fish.
Makes 8 cups (16 servings)
1
cup (Rice Cooker) wheat berries* (not
cracked wheat or bulgur) boiling water
2
teaspoons unsalted butter
2
teaspoons extra virgin olive oil
6
tablespoons finely chopped onion
or shallot
¼
cup finely chopped carrot
1½
cups (Rice Cooker) long grain
brown rice
½
cup (Rice Cooker) wild rice
1
teaspoon marjoram
3
cups (standard liquid measure)
low-sodium chicken stock
2¼
cups (standard liquid measure) water
1
teaspoon kosher salt
1½
cups frozen baby peas, thawed
1
cup chopped red bell pepper
4
green onions, trimmed
(include 2-3 inches of green), chopped
1
teaspoon freshly ground pepper
Place the wheat berries in a heatproof bowl and
cover with 2 inches of boiling water. Let stand 1
hour to soften. Drain.
Insert the cooking bowl in the Cuisinart
Cooker/Steamer. Place the butter and olive oil
in the bowl; cover and turn on. Heat for 1 min-
ute. Add chopped onion and carrot; stir, cover,
and cook 2 minutes. Add drained wheat ber-
ries, brown rice, wild rice, and marjoram; stir to
coat. Cover; cook 2 minutes. Add chicken stock,
water and salt; stir. Cover and cook until liquid
is absorbed and Rice Cooker switches to Warm,
about 50 minutes. When Rice Cooker switches
to Warm, add the thawed peas, chopped red
pepper and green onions. Cover and let stand 5
minutes. Add ground pepper; toss gently to com-
bine. Transfer to a warm bowl to serve.
Serve hot.
*See note about wheat berries on page 10.
Nutritional information per serving:
Calories 108 (16% from fat) • carb. 19g • pro. 3g
• fat 2g • sat. fat 0g • chol. 1mg • sod. 197mg
• calc. 13mg • fiber 3g
Creamy Parmesan Risotto
Use vegetable stock to make this a vegetarian
dish.
Makes 6 cups (serves 12 as a side dish, 8 as a
first course, 4 as an entrée)
8
2
2
2
⁄
3
2
⁄
3
2
2
⁄
3
6
½
½
¼
Lightly coat the steaming tray of the Cuisinart
Rice Cooker/Steamer with cooking spray. Place
asparagus in steaming tray; reserve.
Place the butter and olive oil in the cooking bowl
of the Cuisinart
turn on and wait one minute. Stir in the chopped
onion and carrot and cover; cook 1 minute. Add
the rice; stir to coat completely. Cover and cook
2 minutes. Stir in the wine; cover. Cook 2 to 3
minutes, until the wine is completely absorbed.
Add the water or stock; stir. Cover and cook for
®
Rice
25 minutes, stirring 2 or 3 times during cook-
ing. Place the asparagus filled steaming tray on
the cooking bowl and cover. Cook until the Rice
Cooker switches to Warm, about 5 minutes lon-
ger. When Rice Cooker switches to Warm, stir in
the heavy cream, Parmesan, and white pepper.
Replace the steaming tray over the cooking bowl
and let stand on Warm for 5 to 10 minutes. Stir
the steamed asparagus into the risotto. Serve
hot.
Nutritional information per serving (based on 12 servings):
Calories 110 (37% from fat) • carb. 11g • pro. 4g
• fat 4g • sat. fat 2g • chol. 11mg • sod. 334mg
12
with Asparagus
cooking spray
ounces asparagus, peeled,
cut into 1-inch pieces
teaspoons unsalted butter
teaspoons extra virgin olive oil
cup finely chopped onion or shallot
cup finely chopped carrot
cups (Rice Cooker) Arborio rice
cup dry white wine or vermouth
cups (standard liquid measure) water,
chicken or vegetable stock (may mix)
cup heavy cream
cup freshly grated Parmesan cheese
teaspoon ground white pepper
®
Rice Cooker/Steamer. Cover,
• calc. 66mg • fiber 1g
®
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