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Lemony Brown Basmati
Rice & Chicken
Turn this into a vegetarian entrée by substituting
canned chickpeas (rinsed and drained) for the
chicken.
Makes 2 entrée servings
8 ounces boneless, skinless chicken
breast*
1 teaspoon extra virgin olive oil
cooking spray
1½ teaspoons basil, divided
1 teaspoon unsalted butter
1 tablespoon finely chopped shallot
1 clove garlic, minced
¾ cup (Rice Cooker) brown basmati rice,
rinsed and drained
2 teaspoons finely chopped lemon zest,
divided
½ teaspoon kosher salt
1¾ cups (standard liquid measure) water
(or half water, half chicken stock)
2
⁄
3
cup halved grape tomatoes
lemon wedges
Cut chicken into “finger” sized strips, about ½
inch thick and 3 inches long. Toss with olive oil
and half the basil. Lightly coat the steaming tray
with cooking spray. Arrange the chicken in the
steaming tray in a single layer; reserve.
Place cooking bowl in Cuisinart
®
Rice Cooker/
Steamer; add butter. Cover and turn on; let heat
for 30 to 40 seconds. Stir in shallot and garlic;
cover and cook 30 seconds. Add rinsed and
drained rice, 1 teaspoon lemon zest, salt, and
remaining basil. Stir to coat. Add water. Cover
and cook for 28 minutes. Place steaming tray
above rice, and cover. Continue to cook until Rice
Cooker switches to Warm setting, about 10 to
12 minutes. Place tomatoes on top of rice and
let stand on Warm for 10 minutes. To serve, stir
tomatoes and steamed chicken into rice. Arrange
on warmed plates, sprinkle with remaining lemon
zest and serve with a wedge of lemon.
*You may use sea scallops in place of the chicken.
Remove the tough muscle from the side of each
scallop and toss scallops in olive oil. Shorten their
cooking time slightly – do not add the scallops to
the steamer until rice has cooked for 32 minutes.
Nutritional information per serving:
Calories 485 (19% from fat) • carb. 58g • pro. 39g
• fat 10g • sat. fat 3g • chol. 92mg • sod. 589mg
• calc. 54mg • fiber 4g
Teriyaki Steamed Chicken
with Cranberry Wild Rice
You may substitute turkey cutlet or tenderloin for
the chicken.
Makes 2 entrée servings
1 tablespoon light soy sauce
1 tablespoon honey
2 teaspoons dry sherry
½ clove garlic, peeled, finely minced
½ teaspoon powdered ginger
½ tablespoon vegetable oil
1 tablespoon finely minced green onion
8 ounces boneless, skinless chicken
breast
cooking spray
¾ cup (Rice Cooker) wild rice
1½ cups (standard liquid measure)
chicken stock
6 tablespoons water
½ teaspoon kosher salt
½ cup dried cranberries
3 green onions, very thinly sliced
1 tablespoon minced jalapeño pepper
Place the soy, honey, sherry, garlic, ginger, oil,
and green onion in a small bowl. Whisk to blend.
Cut the chicken into “finger” sized pieces, about
½-inch thick and 3 inches long. Stir the chicken
into the teriyaki marinade and let stand for
15 minutes.
Lightly coat both the steaming tray and bowl with
cooking spray. Place the bowl in the Cuisinart
®
Rice Cooker/Steamer. Place the rice in the bowl.
Add the stock, water and salt; stir. Cover and turn
on. Cook for 50 minutes. Drain the chicken and
place in prepared steamer tray; discard marinade.
After rice has cooked for 50 minutes, place the
steaming tray over the bowl and cover. Cook
for an additional 12 to 15 minutes, until the Rice
Cooker switches to Warm. When Rice Cooker
switches to Warm, place the dried cranberries,
green onions and minced jalapeño peppers on top
of the rice. Cover and let stand on Warm for 10
minutes.
To serve, stir rice to blend in cranberries, green
onions and jalapeño. Transfer to warmed plates
and top with steamed teriyaki chicken fingers.
Nutritional information per serving:
Calories 546 (13% from fat) • carb. 74g • pro. 44g
• fat 8g • sat. fat 2g • chol. 87mg • sod. 786mg
• calc. 36mg • fiber 6g