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12
Nutritional information per serving:
Calories 127 (16% from fat) • carb. 24g • pro. 4g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 172mg • calc. 64mg. • fiber 5g
ORZO & RICE PILAF
Makes 12 servings
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1
1
⁄3 cups orzo
1 cup chopped onion
1 cup chopped celery
1 tablespoon minced garlic
1 teaspoon kosher salt
¼ teaspoon freshly ground white pepper
1 cup long grain white rice
4 cups chicken stock, nonfat, low sodium
1 cup water
1 tablespoon freshly chopped parsley
Preheat Cuisinart
®
Electric Skillet to 300°F. Add olive oil and butter; stir to
coat skillet. When foam subsides, sauté orzo until lightly toasted, about 3
minutes; add onion, celery, garlic, salt and pepper. Stir 1 minute; add rice
and stir to combine. Add stock and water; bring to a boil. Reduce heat to a
simmer; cook until rice is tender and all the liquid has evaporated, about 15
minutes. Stir, turn off heat, cover and let rest for 5 minutes.
To serve, garnish with parsley
Nutritional information per serving:
Calories 159 (15% from fat) • carb. 29g • pro. 5g • fat 3g • sat. fat 1g
• chol. 3mg • sod. 293mg • calc. 15mg • fiber 1g
GINGERED GLAZED CARROTS
Makes 8 servings
2 pounds baby carrots
1 cup chicken stock, nonfat, low-sodium
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 tablespoons brown sugar, lightly packed
2 tablespoons unsalted butter
2 tablespoons chopped or candied ginger
1 tablespoon freshly chopped parsley
Preheat Cuisinart
®
Electric Skillet to 300°F. Add carrots, chicken stock, salt
and pepper; cover and bring to a boil. Reduce heat to a simmer and cook
5 minutes or until almost tender.
Stir in brown sugar, butter and ginger; cook until all the liquid has evapo
-
rated and the carrots are glazed with sauce, about 5 minutes. Garnish with
parsley.
Nutritional information per serving:
Calories 90 (33% from fat) • carb. 14g • pro. 1g • fat 3g • sat. fat 2g
• chol. 8mg • sod. 189 mg. • calc. 38mg • fiber 3g
GREEN BEANS WITH TOASTED ALMONDS
Makes 4 servings
1 teaspoon extra virgin olive oil
1 tablespoon finely chopped shallots
1 pound green beans, trimmed
¼ teaspoon kosher salt
1
⁄8 teaspoon freshly ground black pepper
1½ teaspoons unsalted butter
2 tablespoons slivered almonds, lightly toasted
Preheat Cuisinart
®
Electric Skillet to 250°F; add olive oil, but do not stir.
Add shallots to oil and cook 1 minute. Add beans and season with salt and
pepper; stir to combine. Cook 2 minutes; add 1 cup water, cover and steam
5 minutes. Remove cover and cook until water has evaporated and beans
are tender, 6-7 minutes. Add butter and almonds; toss to coat.
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