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Lemony Brown Basmati
Rice & Chicken
Turn this into a vegetarian entrée by substituting
canned chickpeas (rinsed and drained) for
the chicken.
Makes 2 entrée servings
8 ounces boneless, skinless chicken
breast*
1 teaspoon extra virgin olive oil
cooking spray
1-1/2 teaspoons basil, divided
3/4 teaspoon kosher salt, divided
1 teaspoon unsalted butter
1 tablespoon finely chopped onion
1 clove garlic, minced
3/4 cup (Rice Cooker) brown basmati rice,
rinsed and drained
2 teaspoons finely chopped lemon zest,
divided
1/4 teaspoon kosher salt
1-3/4 cups (standard liquid measure) water (or
half water, half chicken stock)
2/3 cup halved grape tomatoes
lemon wedges
Cut chicken into “finger” sized strips, about 1/2 inch
thick and 3 inches long. Toss with olive oil and half
the basil. Lightly coat the steaming tray with
cooking spray. Arrange the chicken in the steaming
tray in a single layer; reserve.
Place Rice Cooking Bowl in Cuisinart
™
Rice Cooker;
add butter. Cover and turn on; let heat for 30 – 40
seconds. Stir in shallot, and garlic; cover and cook
30 seconds. Add rinsed and drained rice, 1 tea-
spoon lemon zest, salt, and remaining basil. Stir to
coat. Add water. Cover and cook for 28 minutes.
Place steaming tray above rice, and cover.
Continue to cook until Rice Cooker switches
to “Warm” setting, about 10-12 minutes. Place
tomatoes on top of rice and let stand on “Warm”
for 10 minutes. To serve, stir tomatoes and steamed
chicken into rice. Arrange on warmed plates,
sprinkle with remaining lemon zest and serve with
a wedge of lemon.
*You may use sea scallops in place of the chicken.
Remove the tough muscle from the side of each
scallop and toss scallops in olive oil. Shorten their
cooking time slightly – do not add the scallops to
the steamer until rice has cooked for 32 minutes.
Nutritional information per serving:
Calories 485 (19% from fat) • carb. 58g • pro. 39g •
fat 10g • sat. fat 3g • chol. 92mg • sod. 589mg •
calc. 54mg • fiber 4g
Teriyaki Steamed Chicken
with Cranberry Wild Rice
You may substitute turkey cutlet or tenderloin for
the chicken.
Makes 2 entrée servings
1 tablespoon light soy sauce
1 tablespoon honey
2 teaspoons dry sherry
1/2 clove garlic, peeled, finely minced
1/2 teaspoon powdered ginger
1/2 tablespoon vegetable oil
1 tablespoon finely minced green onion
8 ounces boneless, skinless chicken breast
cooking spray
3/4 cup (Rice Cooker) wild rice
1-1/2 cups (standard liquid measure)
chicken stock
6 tablespoons water
1/2 teaspoon kosher salt
1/2 cup dried cranberries
3 green onions, very thinly sliced
1 tablespoon minced jalapeño pepper
Place the soy, honey, sherry, garlic, ginger, oil, and
green onion in a small bowl. Whisk to blend. Cut
the chicken into “finger” sized pieces, about 1/2-
inch thick and 3 inches long. Stir the chicken into
the teriyaki marinade and let stand for 15 minutes.
Lightly coat both the steaming tray and Rice
Cooking Bowl with cooking spray. Place the Rice
Cooking Bowl in the Cuisinart
™
Rice Cooker. Place
the rice in the rice bowl. Add the stock, water and
salt; stir. Cover and turn on. Cook for 50 minutes.
Drain the chicken and place in prepared steamer
tray; discard marinade. After rice has cooked for 50
minutes, place the steaming tray over the Rice
Cooking Bowl and cover. Cook for an additional
12-15 minutes, until the Rice Cooker switches to
“Warm”. When Rice Cooker switches to “Warm”,
place the dried cranberries, green onions and
minced jalapeño peppers on top of the rice. Cover
and let stand on "Warm" for 10 minutes.
To serve, stir rice to blend in cranberries, green
onions and jalapeño. Transfer to warmed plates and
top with steamed teriyaki chicken fingers.
Nutritional information per serving:
Calories 546 (13% from fat) • carb 74g • pro. 44g •
fat 8g • sat. fat 2g • chol. 87mg • sod. 786mg •
calc. 36mg • fiber 6g
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