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RED BEANS AND RICE
The Cuisinart
®
version of the Jamaican
staple brings out the flavours of
Jamaican jerk seasoning.
Settings: Quick Cook & White
Makes about 8 cups
3 cooker cups dried red kidney
beans, soaked overnight
1 tablespoon extra virgin olive oil
2 garlic cloves, finely chopped
½ jalapeño, finely chopped
1
2
⁄
3
cups unsweetened coconut milk
2 cups reduced-sodium vegetable broth
4 stems fresh thyme
1 bay leaf
1 teaspoon sea salt, divided
1 1 x 1 centimetre piece fresh ginger,
peeled
½ teaspoon ground cinnamon
4 green onions, sliced
3 cooker cups medium-grain
white rice
1 cup water
Put the olive oil in the cooking pot of the Cuisinart
®
Rice Plus Multi-Cooker. Select the Quick Cook
function and press Start. Once oil is hot and
shimmering, about 2 minutes, add the garlic and
jalapeño. Sauté 2 to 3 minutes, or until fragrant.
Add the beans, coconut milk, broth, thyme, bay
leaf, ½ teaspoon salt and ginger.
Switch the cooker to the White Rice function and
press Start. Close the lid and let cook for 35
minutes.
Once the 35 minutes have elapsed, open the lid
and add the rice and water. Close the lid again and
let the unit complete its cooking program.
Once the audible tone has sounded to indicate the
end of cooking, open the lid and add the remaining
ingredients; toss to combine.
Adjust seasonings and serve immediately.
Nutritional information per serving (based on 1 cup):
Calories 470 (21% from fat) • carb. 77g • pro.18g
• fat 11g • sat. fat 9g • chol. 0mg • sod. 420mg
• calc. 141mg • febre 13g
SAUSAGE AND PRAWN
JAMBALAYA
Settings: Quick Cook & White
Makes about 8 cups
180 g Andouille sausage (chicken
or turkey), cut into 1 centimetre slices
360 g peeled and deveined prawn,
halved length-wise
½ tablespoon extra virgin olive oil
¾ cup chopped onion (about 1 small)
1
⁄
3
cup chopped celery
(about 1 medium stalk)
½ cup chopped red bell pepper
(about ½ medium pepper)
2 garlic cloves, chopped
2½ cooker cups long-grain white rice
1½ teaspoons dried thyme
¾ teaspoon chili powder
2½ cups chicken stock
1 cup marinara sauce
1 bay leaf
¼ cup chopped fresh parsley
Place the sausage and prawn in the steaming tray;
reserve.
Put the olive oil in the cooking pot of the Cuisinart
®
Rice Plus Multi-Cooker. Select the Quick Cook
function and press Start. Once oil is hot and
shimmering, about 2 minutes, add the onion,
celery, pepper and garlic. Sauté 2 to 3 minutes, or
until fragrant. Add the rice, thyme and chili powder.
Stir until rice is translucent, 2 to 3 minutes. Add the
stock, sauce and bay leaf.
Switch the cooker to the White Rice function and
press Start. Close the lid and let cook.
When the timer indicates that there are about 10
to 15 minutes left of cooking time, place the filled
steaming tray in the cooking pot. Close lid again
and let the unit complete its cooking program.
Once the audible tone has sounded to indicate
the end of cooking, allow the rice cooker to rest,
closed, for an additional 5 minutes. Open the lid
and carefully remove the steaming tray with the
sausage and prawn using pot holders. Turn the
unit off. Gently toss rice mixture with steamed
prawn and sausage. Add half of the parsley and
toss to combine. Adjust seasonings to desired
taste. Transfer to a serving bowl; sprinkle with
remaining chopped parsley.
Nutritional information per serving (based on 1 cup):
Calories 280 (11% from fat) • carb. 43g • pro. 18g
• fat 4g • sat. fat 1g • chol. 80mg • sod. 520mg
• calc. 57mg • febre 1g