Stimmen - 2, Durchschnittliche Bewertung: 3.5
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Anleitung Zusammenfassung
Transfer to a warmed serving bowl and top with remaining pistachios. Serve immediately. Nutritional information per serving: Calories 134 (18% from fat) • carb. 23g • pro. 4g • fat 3g • sat. fat 1g • chol. 5mg • sod. 264mg • calc. 16mg • fiber 2g Brown Rice and Lentil Pilaf Makes 4 cups (8 servings) 1 tablespoon extra virgin olive oil . cup chopped carrots . cup chopped mushrooms . cup chopped shallots 2 cups (Rice Cooker) long grain brown rice 2.3 cup (Rice Cooker) brown lentils 1 teaspoon thyme 2. cups (standard liquid measure) chicken stock 1. cups (standard liquid measure) water Place cooking bowl in Cuisinart® Rice Cooker/ Steamer. Add olive oil. Cover and turn on; let heat for 1 minute. Add carrots, mushrooms and shallots to bowl; stir, using rice paddle to coat with oil. Cover and cook for 3 minutes (Rice Cooker will shut off). Stir in rice, lentils and thyme. Add stock and water; stir, using rice paddle. Cover and turn on. Cooking time will be approximately 30 minutes. The Rice Cooker will then switch to Warm. Let stand 5 to 10 minutes (or longer) on Warm before serving. Fluff with rice paddle and transfer to a warm serving bowl. Nutritional information per serving: Calories 185 (14% from fat) • carb. 34g • pro. 6g • fat 3g • sat. fat 0g • chol. 0mg • sod. 332mg • calc. 20mg • fiber 3g 11 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 . cup finely chopped carrot 1. cups (Rice Cooker) long grain brown rice . cup (Rice Cooker) wild rice 1 teaspoon marjoram 3 cups (standard liquid measure) low-sodium chicken stock 2. cups (standard liquid measure) water 1 teaspoon kosher salt 1. 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® Rice Cooker/Steamer. Place the butter and olive oil in the bowl; cover and turn on. Heat for 1 minute. Add chopped onion and carrot; stir, cover, and cook 2 minutes. Add drained wheat berries, 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 combine. 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 with Asparagus 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 entree) cooking spray 8 ounces asparagus, peeled, cut into 1-inch pieces 2 teaspoons unsalted butter 2 teaspoons extra virgin olive oil 2.3 cup finely chopped onion or shallot 2.3 cup finely chopped carrot 2 cups (Rice Cooker) Arborio rice 2.3 cup dry white wine or vermouth 6 cups (standard liquid measure) water, chicken or vegetable stock (may mix) . cup heavy cream . cup freshly grated Parmesan cheese . teaspoon ground white pepper 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® Rice Cooker/Steamer. Cover, 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 25 minutes, stirring 2 or 3 times during cooking. Place the asparagus filled steaming tray on the cooking bowl and cover. Cook until the Rice Cooker switches to Warm, about 5 minutes longer. 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 • calc. 66mg • fiber 1g 12 ENTREES Sun-Dried Tomato Pearl Couscous Makes 4 cups (8 servings) 2 teaspoons extra virgin olive oil 6 tablespoons finely chopped oni...