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SIDE DISHES
Curried Rice Pilaf with
Apricots & Pine Nuts
Makes 8 cups (12 to 16 servings)
2 tablespoons unsalted butter
1 cup chopped onion
1 tablespoon curry powder
1 teaspoon turmeric
4 cups (Rice Cooker) long grain white rice
4 cups (standard liquid measure) water
2 teaspoons kosher salt
1 cup slivered dried apricots
¼ cup toasted pine nuts
Place the cooking bowl in the Cuisinart
®
Rice
Cooker/Steamer. Add the butter, cover and turn
on; wait 2 minutes. Add the chopped onion, curry
powder and turmeric to the melted butter; stir with
rice paddle to coat. Cover and cook 5 minutes.
Stir in the rice, water and salt. Top with the sliv-
ered apricots. Cover and reset Rice Cooker to On.
Cooking time will be approximately 25 minutes,
then the Rice Cooker will switch to Warm. Let
stand 5 to 10 minutes on Warm (or longer) before
serving. Fluff with rice paddle and transfer to a
warm serving bowl. Sprinkle with toasted pine
nuts just before serving.
Nutritional information per serving (based on 16 servings):
Calories 161 (15% from fat) • carb. 33g • pro. 3g
• fat 3g • sat. fat 1g • chol. 4mg • sod. 170mg
• calc. 10mg • fiber 2g
Brown, Wehani
& Wild Rice Pilaf
Makes 4 cups (8 servings)
2 tablespoons unsalted butter
¼ cup minced celery
¼ cup minced shallot
1½ cups (Rice Cooker) long grain brown
rice
1 cup (Rice Cooker) wehani rice
½ cup (Rice Cooker) wild rice
1 teaspoon herbs de Provence
1
⁄
3
cup (standard liquid measure) dry white
vermouth or dry white wine
2¼ cups (standard liquid measure) chicken
stock (low-sodium)
2¼ cups (standard liquid measure) water
1 cup dried cranberries
4 green onions, trimmed and chopped
(include several inches of green)
2
⁄
3
cup chopped toasted pistachios
Place cooking bowl in Cuisinart
®
Rice Cooker/
Steamer. Place butter in bowl. Cover and turn on;
cook 2 minutes. Add celery and shallot to melted
butter; stir with rice paddle. Cover; cook 2 min-
utes. Add three rices and herbs de Provence; stir
to coat with butter, using rice paddle. Add wine;
stir. Cover and cook 3 minutes. Add chicken stock
and water; stir. Cover; turn on and cook until
liquid is absorbed, about 45 to 50 minutes – unit
will then switch to Warm. Sprinkle the dried cran-
berries and chopped green onions on top of the
rice. Cover and let stand 5 minutes. Stir in half the
chopped toasted pistachios. Transfer to a warmed
serving bowl and top with remaining pistachios.
Serve immediately.
Nutritional information per serving:
Calories 134 (18% from fat) • carb. 23g • pro. 4g
• fat 3g • sat. fat 1g • chol. 5mg • sod. 264mg
• calc. 16mg • fiber 2g
Brown Rice and Lentil Pilaf
Makes 4 cups (8 servings)
1 tablespoon extra virgin olive oil
¼ cup chopped carrots
¼ cup chopped mushrooms
¼ cup chopped shallots
2 cups (Rice Cooker) long grain brown
rice
2
⁄
3
cup (Rice Cooker) brown lentils
1 teaspoon thyme
2¼ cups (standard liquid measure)
chicken stock
1½ cups (standard liquid measure) water
Place cooking bowl in Cuisinart
®
Rice Cooker/
Steamer. Add olive oil. Cover and turn on; let
heat for 1 minute. Add carrots, mushrooms and
shallots to bowl; stir, using rice paddle to coat
with oil. Cover and cook for 3 minutes (Rice
Cooker will shut off). Stir in rice, lentils and
thyme. Add stock and water; stir, using rice
paddle. Cover and turn on. Cooking time will be
approximately
30 minutes. The Rice Cooker will
then switch to Warm. Let stand 5 to 10 minutes
(or longer) on Warm before serving. Fluff with rice
paddle and transfer to a warm serving bowl.
Nutritional information per serving:
Calories 185 (14% from fat) • carb. 34g • pro. 6g
• fat 3g • sat. fat 0g • chol. 0mg • sod. 332mg
• calc. 20mg • fiber 3g