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26
Steamed Artichokes
Trimming the bottoms of the artichokes
ensures that they stand up straight, so do
not skip that step. Also, in addition to add-
ing flavor, the lemon slices prevent the arti-
chokes from turning brown during cooking.
Enjoy plain or dip in a nice lemon oil.
Setting: Steam
Makes 4 servings
1 quart water
4 medium artichokes
4 garlic cloves, peeled and thinly
sliced
¼ cup fresh lemon juice
(from about 1 lemon)
pinch freshly ground black pepper
pinch kosher salt
4 thin slices lemon
1. Put the water into the cooking pot of the
Multicooker fitted with the steaming rack
and cover.
2. Cut the stems off the artichokes so they are
able to stand. Using a serrated knife, cut
the tops of the artichokes off, and with
kitchen shears, trim the tips of the outer
leaves. Pull leaves back to open the
artichokes.
3. Evenly stuff the garlic slices in between the
leaves of each artichoke. Season each with
lemon juice, pepper and salt. Place one
lemon slice on top of each artichoke.
4. Set the unit to Steam for 25 minutes.
5. Once tone sounds, indicating unit is ready
to steam, place the artichokes upright on
the rack and cover again.
6. Artichokes are done when the leaves can
be pulled off easily, and when turned over,
the tip of a paring knife easily pierces the
bottom-center of the artichoke (the heart).
Nutritional information per artichoke:
Calories 67 (2% from fat) • carb. 15g • pro. 4g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 156mg
• calc. 61mg • fiber 7g
Brown Rice Risotto
This colorful side dish works well with most
main dishes. Any vegetable or herb can
easily be substituted for a variation.
Settings: Brown/Sauté
Slow Cook
Makes about 4 cups
1 teaspoon olive oil
1 small red bell pepper, cut into
½-inch dice
1 small yellow bell pepper, cut into
½-inch dice
1 small onion, cut into ½-inch dice
2 garlic cloves, peeled and crushed
2 sprigs fresh thyme
1¼ teaspoons kosher salt
¼ teaspoon freshly ground black
pepper
1 cup brown basmati rice
1¾ cups chicken broth, low sodium
½ cup frozen peas
¼ cup fresh parsley leaves, chopped
2 scallions, trimmed and chopped
1. Put the oil into the cooking pot of the
Multicooker set to Brown/Sauté at 350°F.
Add the peppers, onion, garlic, thyme, salt
and pepper. Sauté until softened, about 5
to 6 minutes.
2. Add the rice and stir to coat with oil and
ingredients in the pot. Cook for 1 minute.
Add the broth and bring to a boil. Cover
and switch to Slow Cook on High for 1
hour.
3. Once time has expired, the unit will
automatically switch to Keep Warm. Let the
rice sit covered for 15 minutes. When 5
minutes are remaining, stir in the peas.
Finish by stirring in the parsley and
scallions for garnish.
Nutritional information per ½-cup serving:
Calories 115 (13% from fat) • carb. 22g • pro. 4g
• fat 2g • sat. fat 0g • chol. 0mg • sod. 376mg
• calc. 13mg • fiber 2g
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