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20
SALADS, SIDES & SOUP
BAKED BEANS
Functions: Sauté & Beans
Makes about 4 cups
½ pound navy beans, soaked overnight
4 ounces thick-cut bacon, diced
½ medium onion, finely chopped
1 garlic clove, finely chopped
2 cups water or low-sodium
chicken broth
¼ cup pure maple syrup
2 tablespoons packed brown sugar
(light or dark)
1 tablespoon Dijon mustard
1 tablespoon tomato paste
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1. Select the Sauté function of the Cuisinart
®
Rice
and Grain Multicooker, and press Start/Stop.
Once hot, add the bacon. Cook until browned
and crisp. Carefully remove the cooked bacon,
leaving the grease in the cooking pot. Add
the onion and garlic and sauté until softened,
about 2 to 3 minutes. Press Start/Stop to stop
the Sauté function.
2. Drain and rinse the beans and then add to the
cooking pot, along with the remaining
ingredients, including the reserved bacon.
Select the Beans function for 4 hours and press
Start/Stop.
3. Once the audible tone has sounded to indicate
the end of cooking, open the lid and stir to
mix. Taste and adjust seasoning and serve
immediately.
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
BASMATI RICE WITH
INDIAN SPICES
Functions: Sauté & Quick White Rice
Makes about 9 cups
3 tablespoons olive oil
1½ tablespoons finely chopped ginger
(about 1 x ½-inch piece, peeled)
3 garlic cloves, finely chopped
¾ teaspoon kosher salt, divided
¼ t easpoon freshly ground black
pepper, divided
½ medium onion, chopped
1 large white potato, peeled and cut
into ½-inch cubes
1½ teaspoons ground cumin
1½ teaspoons ground coriander
1 teaspoon ground cinnamon
¼ teaspoon ground turmeric
4 cooker cups basmati rice
Water (to the 4-cup marking in the
cooking pot)
1 cup frozen peas
1
⁄
3
cup chopped fresh cilantro
2 teaspoons lemon zest
1. Put the 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
ginger and garlic with a pinch each of the salt
and pepper. Sauté until fragrant, about 1
minute. Add the onion; sauté about 1 to 2
minutes, or until softened and translucent.
Add the potato and the remaining salt and
pepper and all of the spices. Stir well so that
the vegetables are well coated, cooking until
the potato is just tender, about 5 minutes.
Press Start/Stop to stop the Sauté function.
2. Add the rice and water. Close the lid of the
cooker and select Quick White Rice and press
Start/Stop.
3. When there are about 5 minutes remaining in
the cooking time, stir in the peas, cilantro and
zest. Close lid again and let the rice finish
cooking.
4. Once the audible tone has sounded to
indicate the end of cooking, open the lid and
stir to mix. Taste and adjust seasoning as
desired and serve.
Nutritional information per serving (1 cup): Calories 220
(21% from fat) • carb. 40g • pro. 5g
fat 5g • sat. fat 1g • chol. 0mg • sod. 105mg
calc. 13mg • fiber 3g
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