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SIDE DISHES
Curried Rice Pilaf with
Apricots & Pine Nuts
Makes 4 cups (6 to 8 servings)
1 tablespoon unsalted butter
1/2 cup chopped onion
1-1/2 teaspoons curry powder
1/2 teaspoon turmeric
2 cups (Rice Cooker) long grain white rice
2-1/4 cups (standard liquid measure) water
1 teaspoon kosher salt
1/2 cup slivered dried apricots
2 tablespoons toasted pine nuts
Place the Rice Cooking Bowl in the Cuisinart
™
Rice
Cooker. 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 slivered apricots. Cover
and reset Rice Cooker to On. Cooking time will be
approximately 18 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:
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 3 cups (six servings)
1 tablespoon unsalted butter
2 tablespoons minced celery
2 tablespoons minced shallot
3/4 cup (Rice Cooker) long grain brown rice
1/2 cup (Rice Cooker) wehani rice
1/4 cup (Rice Cooker) wild rice
1/2 teaspoon herbs de Provence
1/4 cup (standard liquid measure) dry white
vermouth or dry white wine
1-1/8 cups (standard liquid measure) chicken
stock (low sodium)
1-1/8 cups (standard liquid measure) water
1/2 cup dried cranberries
2 green onions, trimmed and chopped
(include several inches of green)
1/3 cup chopped toasted pistachios
Place Rice Cooker Bowl in Cuisinart
™
Rice Cooker.
Place butter in Rice Cooker Bowl. Cover and turn
on; cook 2 minutes. Add celery and shallot to
melted butter; stir with rice paddle. Cover; cook
2 minutes. 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 39 minutes – unit will then
switch to “Warm”. Sprinkle the dried cranberries 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 2 cups (4 servings)
1/2 tablespoon extra virgin olive oil
2 tablespoons chopped carrots
2 tablespoons chopped mushrooms
2 tablespoons chopped shallots
1 cup (Rice Cooker) long grain brown rice
1/3 cup (Rice Cooker – measure to
60cc marking) brown lentils
1/2 teaspoon thyme
1-1/8 cups (standard liquid measure)
chicken stock
3/4 cup (standard liquid measure) water
1/2 teaspoon kosher salt
Place Rice Cooking Bowl in Cuisinart
™
Rice Cooker.
Add olive oil. Cover and turn on; let heat for 1
minute. Add carrots, mushrooms and shallots to
Rice Cooker 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
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