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31
and potatoes are just tender, about 4 to 5
minutes.
2. Press Start/Stop and add the couscous, broth,
cinnamon stick, remaining salt and pepper,
cumin, and zest. Close the lid of the cooker.
Select the Small Grains function and press
Start/Stop.
3. Once the audible tone has sounded to
indicate the end of cooking, open the lid and
remove the cinnamon stick. Stir in the apricots
and serve.
Nutritional information per serving (1 cup):
Calories 360 (2% from fat) • carb. 77g • pro. 11g
fat 1g • sat. fat 0g • chol. 0mg • sod. 440mg
calc. 55mg • fiber 7g
QUINOA AND LENTIL
BOWL WITH STEAMED
VEGETABLES AND EGG
This bowl is packed full of fresh, colorful vegetables
and protein-rich quinoa and eggs. You can top with
some crunchy seeds or sprouts prior to serving.
Functions: Small Grains & Steam
Makes 4 servings
2 cups cooked tri-color quinoa, warm
1 cooker cup green lentils
4 cups water
2 medium carrots, sliced
1 small beet, peeled and sliced
2 large eggs, in shell
2 radishes, thinly sliced
½ cup baby arugula
¼ cup grape tomatoes, quartered
½ avocado, thinly sliced
Olive oil, for serving
Kosher salt, to taste
Freshly ground black pepper, to taste
Lemon wedges, for serving
1. Put the lentils and water into the cooking pot
of the Cuisinart
®
Rice and Grain Multicooker.
Insert the steaming tray with the carrots and
beets. Close the lid and select Steam for 16
minutes and press Start/Stop. With 6 minutes
remaining, add the two eggs.
2. Once the audible tone has sounded to
indicate the end of cooking, remove the
steamer basket and drain the lentils.
3. Divide the cooked quinoa and the lentils
among four serving bowls. Top with the
vegetables. Peel the two eggs, halve and put
one half in each bowl. Drizzle each with olive
oil and season to taste with salt and pepper.
Serve with a lemon wedge.
Nutritional information per serving:
Calories 317 (24% from fat) • carb. 4g • pro. 16g
fat 9g • sat. fat 1g • chol. 93mg • sod. 149mg
calc. 64mg • fiber 10g
SAUSAGE AND SHRIMP
JAMBALAYA
An easy rice dish to jazz up any weeknight.
Functions: Sauté & One Pot
Makes about 8 cups
6 ounces fully cooked andouille sausage
(can use chicken or turkey), cut into
½-inch slices
1 small onion, chopped
1 celery stalk, chopped
½ red bell pepper, chopped
½ jalapeño finely chopped
2 teaspoons finely chopped garlic
2 cooker cups long-grain white rice
½ teaspoon kosher salt
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
2 cups low-sodium chicken stock
1 cup fire-roasted diced tomatoes, in
their juices
1 bay leaf
12 ounces peeled and deveined shrimp
¼ cup chopped fresh parsley
¼ cup thinly sliced green onions
Lemon wedges and hot sauce to taste
1. Put the sausage in the cooking pot of the
Cuisinart
®
Rice and Grain Multicooker. Select
the Sauté function and press Start/Stop. Brown
the sausage on all sides, about 8 to 10
minutes. (If using chicken or turkey, 1 to 2
teaspoons of olive oil may be required for this
process.) Remove the sausage from the pot
and reserve. Add the onion, celery, pepper,
jalapeño and cook for 6 to 8 minutes, stirring
often. Add the garlic and cook until fragrant,
about 1 to 2 minutes. Add the rice, salt,
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