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12
Confetti Pilaf
This mixture of wheat berries and brown and wild
rices is finished off with green peas and chopped
red bell pepper – the look is wonderfully full of
color, and the pilaf is perfect with grilled chicken
or fish.
Makes 8 cups (16 servings)
1 cup (Rice Cooker) wheat berries* (not
cracked wheat or bulgur) boiling water
2 teaspoons unsalted butter
2 teaspoons extra virgin olive oil
6 tablespoons finely chopped onion
or shallot
¼ cup finely chopped carrot
1½ cups (Rice Cooker) long grain
brown rice
½ cup (Rice Cooker) wild rice
1 teaspoon marjoram
3 cups (standard liquid measure)
low-sodium chicken stock
2¼ cups (standard liquid measure) water
1 teaspoon kosher salt
1½ cups frozen baby peas, thawed
1 cup chopped red bell pepper
4 green onions, trimmed
(include 2-3 inches of green), chopped
1 teaspoon freshly ground pepper
Place the wheat berries in a heatproof bowl and
cover with 2 inches of boiling water. Let stand 1
hour to soften. Drain.
Insert the cooking bowl in the Cuisinart
®
Rice
Cooker/Steamer. Place the butter and olive oil in
the bowl; cover and turn on. Heat for 1 minute.
Add chopped onion and carrot; stir, cover, and
cook 2 minutes. Add drained wheat berries, brown
rice, wild rice, and marjoram; stir to coat. Cover;
cook 2 minutes. Add chicken stock, water and
salt; stir. Cover and cook until liquid is absorbed
and Rice Cooker switches to Warm, about 50
minutes. When Rice Cooker switches to Warm,
add the thawed peas, chopped red pepper and
green onions. Cover and let stand 5 minutes. Add
ground pepper; toss gently to combine. Transfer
to a warm bowl to serve. Serve hot.
*See note about wheat berries on page 10.
Nutritional information per serving:
Calories 108 (16% from fat) • carb. 19g • pro. 3g
• fat 2g • sat. fat 0g • chol. 1mg • sod. 197mg
• calc. 13mg • fiber 3g
Creamy Parmesan Risotto
with Asparagus
Use vegetable stock to make this a vegetarian
dish.
Makes 6 cups (serves 12 as a side dish, 8 as a
first course, 4 as an entrée)
cooking spray
8 ounces asparagus, peeled,
cut into 1-inch pieces
2 teaspoons unsalted butter
2 teaspoons extra virgin olive oil
2
⁄
3
cup finely chopped onion or shallot
2
⁄
3
cup finely chopped carrot
2 cups (Rice Cooker) Arborio rice
2
⁄
3
cup dry white wine or vermouth
6 cups (standard liquid measure) water,
chicken or vegetable stock (may mix)
½ cup heavy cream
½ cup freshly grated Parmesan cheese
¼ teaspoon ground white pepper
Lightly coat the steaming tray of the Cuisinart
®
Rice Cooker/Steamer with cooking spray. Place
asparagus in steaming tray; reserve.
Place the butter and olive oil in the cooking bowl
of the Cuisinart
®
Rice Cooker/Steamer. Cover, turn
on and wait one minute. Stir in the chopped onion
and carrot and cover; cook 1 minute. Add the rice;
stir to coat completely. Cover and cook 2 min-
utes. Stir in the wine; cover. Cook 2 to 3 minutes,
until the wine is completely absorbed. Add the
water or stock; stir. Cover and cook for 25 min-
utes, stirring 2 or 3 times during cooking. Place
the asparagus filled steaming tray on the cook-
ing bowl and cover. Cook until the Rice Cooker
switches to Warm, about 5 minutes longer. When
Rice Cooker switches to Warm, stir in the heavy
cream, Parmesan, and white pepper. Replace the
steaming tray over the cooking bowl and let stand
on Warm for 5 to 10 minutes. Stir the steamed
asparagus into the risotto. Serve hot.
Nutritional information per serving (based on 12 servings):
Calories 110 (37% from fat) • carb. 11g • pro. 4g
• fat 4g • sat. fat 2g • chol. 11mg • sod. 334mg
• calc. 66mg • fiber 1g