Use and Care Manual

22
¼ teaspoon freshly ground black pepper
10 ounces sliced cremini mushrooms
5 ounces sliced shiitake mushrooms
3 sprigs fresh thyme
2 cups Arborio rice
½ cup dry white wine
4 cups low-sodium chicken or vegetable
broth/stock
½ cup green peas
½ cup shredded fontina
(about 1¼ ounces)
1. Put the oil and butter into the cooking pot
of the Cuisinart
®
Pressure Cooker and select
Brown. Once oil is hot and butter melted,
add the leek with ½ teaspoon of the salt and
pepper. Stir and cook until soft and fragrant.
Add the sliced mushrooms and thyme, and
cook until soft and browned at the edges.
2. Add the rice and stir to evenly coat with
the other ingredients. Cook until the outer
edges are translucent, but the middle is still
opaque. Add the wine and stir until the wine
evaporates and the pot is just about dry.
Add broth and remaining salt.
3. Secure the lid and select High Pressure. Set
the time for 3 minutes. When the audible
beep sounds, use Quick Pressure Release.
4. Once pressure has released completely, the
red indicator will drop. Remove lid and stir
in the peas and cheese.
5. Remove thyme stems, taste and adjust
seasoning as desired. Serve immediately.
Nutritional information per first-course serving (½ cup):
Calories 170 (19% from fat) • carb. 27g • pro. 5g
fat 4g • sat. fat 2g • chol. 8mg • sod. 388mg
calc. 34mg • fiber 1g
Black Beans and Rice
A quick version of the classic Cuban side dish.
Makes 8 cups
1 cup dried black beans, soaked
overnight
1 tablespoon olive oil
1 jalapeño, seeded and chopped
2 garlic cloves, finely chopped
½ teaspoon ground cumin
4 cups low-sodium chicken broth,
divided
1 bay leaf
2 cups long-grain white rice
1 teaspoon kosher salt
1. Drain and rinse soaked beans; reserve.
2. Put the olive oil into the cooking pot of the
Cuisinart
®
Pressure Cooker. Select Sauté.
When the oil is hot, add the jalapeño and
garlic and cook until soft and fragrant, about
3 minutes. Stir in the cumin and rinsed
beans with 2 cups of broth and the bay leaf.
3. Secure the lid and select High Pressure. Set
time for 15 minutes. When the audible beep
sounds, use Quick Pressure Release.
4. Once the pressure has released completely,
the red indicator will drop. Remove lid and
add the remaining chicken broth, rice and
salt. Stir well and select High Pressure
again for 3 minutes, allowing the pressure to
release naturally.
5. Remove lid and stir together, adjust
seasoning as desired and serve.
Nutritional information per serving (1 cup):
Calories 265 (7% from fat) • carb. 52g • pro. 9g • fat 2g
sat. fat 0g • chol. 0mg • sod. 553mg • calc. 73mg
fiber 4g
Sautéed Kale
This simple side dish is a tasty way to get
greens on your plate any night of the week.
Makes about 2 cups
1 tablespoon olive oil
1 garlic clove, crushed
¼ teaspoon kosher salt
Pinch crushed red pepper
6 ounces (8 packed cups) kale, hard
stems removed and discarded, leaves
and tender stems roughly chopped
½ cup low-sodium chicken broth
1. Put the olive oil in the cooking pot of the
Cuisinart
®
Pressure Cooker. Select Sauté.
Add the garlic clove and simmer slightly until
barely golden. Stir in the salt and crushed
red pepper.
2. Once the garlic is golden, stir in the kale
to evenly coat with oil and add the broth.
Secure the lid and select High Pressure.