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ENTRÉES
Sun-Dried Tomato
Pearl Couscous
Makes 4 cups (8 servings)
2 teaspoons extra virgin olive oil
6 tablespoons finely chopped onion
or shallot
2 cups (Rice Cooker) pearl couscous
(also known as Israeli couscous)*
1½ cups (standard liquid measure)
low-sodium chicken stock
1½ cups (standard liquid measure) water
½ teaspoon kosher salt
½ cup chopped sun-dried tomatoes
(not oil-packed)
1 teaspoon basil
2 tablespoons chopped toasted pine nuts
Insert cooking bowl in Cuisinart
®
Rice Cooker/
Steamer. Add oil, cover and turn on; heat 1½
minutes. Stir in chopped onion. Cover and cook
1 minute. Add couscous to bowl. Stir, using rice
paddle, for 1 to 2 minutes. Add chicken stock,
water and salt; stir. Add sun-dried tomatoes and
basil. Cover and cook until liquid is absorbed,
about 20-25 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 4 cups (8 entrée servings or 12 side dish
servings)
4½ cups (standard liquid measure) water
½ teaspoon saffron threads
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
¼ cup minced carrot
¼ cup minced celery
¼ cup minced shallot
1½ cups (Rice Cooker) Arborio rice
6 tablespoons dry white vermouth or
other dry white wine (not Chardonnay)
1 teaspoon kosher salt
1½ cups shredded snow peas
Heat the water until simmering (may be done on
stovetop or in microwave). Stir in saffron threads;
reserve.
Insert the cooking bowl in the Cuisinart
®
Rice
Cooker/Steamer. Place the olive oil and butter in
the bowl, cover and turn Rice Cooker on.
Heat olive oil and butter for 1 minute. Add the
minced carrot, celery and shallot. 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 cover again, 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 per serving (based on 12 servings):
Calories 89 (32% from fat) • carb. 12g • pro. 2g
• fat 3g • sat. fat 1g • chol. 4mg • sod. 190mg
• calc. 21mg • fiber 1g