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ENTRÉES
Sun-Dried Tomato
Pearl Couscous
Makes 2 cups (500ml) (four servings)
1 teaspoon (5ml) extra virgin olive oil
3 tablespoons (45ml) finely chopped onion
or shallot
1 cup (Rice Cooker) pearl couscous
(also known as Israeli couscous)*
3/4 cup (188ml) low-sodium chicken stock
3/4 cup (188ml) water
1/4 teaspoon (1ml) kosher salt
1/4 cup (60ml) chopped sun-dried tomatoes
(not oil packed)
1/2 teaspoon (2ml) basil
1 tablespoon (15ml) chopped toasted
pine nuts
Insert Rice Cooking Bowl in Cuisinart
™
Rice Cooker.
Add oil, cover and turn on; heat 1-1/2 minutes. Stir
in chopped onion. Cover and cook 2 minutes. Add
couscous to Rice Cooking Bowl. Stir, using rice
paddle, for 1-2 minutes. Add chicken stock, water
and salt; stir. Add sun-dried tomatoes and basil.
Cover and cook until liquid is absorbed, about
15 minutes. Rice Cooker will switch to “Warm”.
Let stand 5 minutes or hold on “Warm” until ready
to serve. Transfer to a warm bowl and sprinkle with
chopped toasted pine nuts to serve.
*Pearl or Israeli couscous can be found in well-
stocked grocery stores or in specialty food stores.
Nutritional information per serving:
Calories 83 (26% from fat) • carb 13g • pro. 3g • fat
3g • sat. fat 0g • chol. 0mg • sod. 228mg •
calc. 12mg • fiber 1g
Saffron Risotto
with Snow Peas
Makes two entrée servings or 4 side dish servings
(2 cups total)
2-1/4 cups (560ml) water
1/4 teaspoon (1ml) saffron threads
1/2 tablespoon (8ml) unsalted butter
1/2 tablespoon (8ml) extra virgin olive oil
2 tablespoons (30ml) minced carrot
2 tablespoons (30ml) minced celery
2 tablespoons (30ml) minced shallot
3/4 cup (Rice Cooker) Arborio rice
3 tablespoons (45ml) dry white vermouth or
other dry white wine (not Chardonnay)
1/2 teaspoon (2ml) kosher salt
3/4 cup (188ml) shredded snow peas
Heat the water until simmering (may be done on
stovetop or in microwave). Stir in saffron threads;
reserve.
Insert the Rice Cooking Bowl in the Cuisinart
™
Rice
Cooker. Place the olive oil and butter in the Rice
Cooking Bowl, cover and turn Rice Cooker on.
Heat olive oil and butter for 1 minute. Add the
minced carrot, celery and shallots. Cover and cook
2 minutes. Stir in Arborio rice; cover and cook 2
minutes. Stir in wine; cover and cook 3 minutes.
Stir in saffron infused water and salt. Cover and
cook until the Rice Cooker switches to “Warm”,
about 28 to 29 minutes. Lift lid, stir with rice paddle
and recover two or three times while cooking. Add
snow peas to the Rice Cooker on top of the risotto;
cover and let stand 5 minutes. Stir snow peas into
risotto and transfer to a warm serving bowl.
Serve immediately.
Nutritional information:
Calories 89 (32% from fat) • carb. 12g • pro 2g •
fat 3g • sat. fat 1g • chol. 4mg • sod. 190mg •
calc. 21mg • fiber 1g
CRC-400C IB-4932A-CAN eng 3/23/04 6:14 PM Page 14