Specifications

12
Confetti Pilaf
This mixture of wheat berries and brown and wild
rices is finished off with green peas and chopped
red bell pepper – the look is wonderfully full of
colour, and the pilaf is perfect with grilled chicken
or fish.
Makes 4 cups (1L) (8 servings)
½ cup (Rice Cooker) wheat berries* (not
cracked wheat or bulgur) boiling water
1 teaspoon (5 ml) unsalted butter
1 teaspoon (5 ml) extra virgin olive oil
3 tablespoons (45 ml) finely chopped
onion or shallot
2 tablespoons (30 ml) finely chopped
carrot
¾ cup (Rice Cooker) long grain brown rice
1/4 cup (Rice Cooker) wild rice
½ teaspoon (2 ml) marjoram
1
1
⁄
8
cups (280 ml) low-sodium chicken stock
1
1
⁄
8
cups (280 ml) water
½ teaspoon (2 ml) kosher salt
¾ cup (188 ml) frozen baby peas, thawed
½ cup (125 ml) chopped red bell pepper
2 green onions, trimmed
(include 2-3 inches (5-7.5 cm) of green),
chopped
½ teaspoon (2ml) freshly ground pepper
Place the wheat berries in a heatproof bowl and
cover with 2 inches of boiling water. Let stand 1
hour to soften. Drain.
Insert the Rice Cooker Bowl in the Cuisinart®
Rice Cooker. Place the butter and olive oil in the
Rice Cooker Bowl; cover and turn On. Heat for
1 minute. Add chopped onion and carrot; stir,
cover, and cook 2 minutes. Add drained wheat
berries, brown rice, wild rice, and marjoram; stir to
coat. Cover; cook 2 minutes. Add chicken stock,
water and salt; stir. Cover and cook until liquid is
absorbed and Rice Cooker switches to “Warm”,
about 45 minutes. When Rice Cooker switches to
“Warm”, add the thawed peas, chopped red pep-
per and green onions. Cover and let stand 5 min-
utes. Add ground pepper; toss gently to combine.
Transfer to a warm bowl to serve. Serve hot.
*Wheat berries can be found in many well-stocked
grocery stores, specialty food stores or health
food stores. Wheat berries are whole unprocessed
kernels of wheat. They can be cooked in cereals,
pilafs and breads and add a nutty flavour. Wheat
berries should be soaked prior to using to soften.
/VUSJUJPOBMJOGPSNBUJPOQFSTFSWJOH
$BMPSJFTGSPNGBUtDBSCHtQSPHtGBUHt
TBUGBUHtDIPMNHtTPENHt
DBMDNHtGJCFS
Creamy Parmesan Risotto
with Asparagus
Use vegetable stock to make this a vegetarian
dish.
Makes 3 cups (750ml) (serves 6 as a side dish,
4 as a first course, 2 as an entrée)
cooking spray
4 ounces asparagus, peeled,
cut into 1-inch (2.5 cm) pieces
1 teaspoon (5 ml) unsalted butter
1 teaspoon (5 ml) extra virgin olive oil
1
⁄
3
cup (80 ml) finely chopped onion
or shallot
1
⁄
3
cup (80 ml) finely chopped carrot
1 cup (Rice Cooker) Arborio rice
1
⁄
3
cup (80 ml) dry white wine or vermouth
3 cups (750 ml) water, chicken or
vegetable stock (may mix)
4 tablespoons (60 ml) heavy cream
¼ cup (60 ml) freshly grated Parmesan
cheese
¼ teaspoon (1 ml) ground white pepper
Lightly coat the steaming tray of the Cuisinart
®
Rice Cooker with cooking spray. Place asparagus
in steaming tray; reserve.
Place the butter and olive oil in the Rice Cooking
Bowl of the Cuisinart® Rice Cooker. Cover, turn
on and wait one minute. Stir in the chopped
onions and carrots and cover; cook 1 minute.
Add the rice; stir to coat completely. Cover and
cook 2 minutes. Stir in the wine; cover. Cook 2 to
3 minutes, until the wine is completely absorbed.
Add the water or stock; stir. Cover and cook for
25 minutes, stirring 2 or 3 times during cooking.
Place the asparagus filled steaming tray on the
Rice Cooking Bowl and cover. Cook until the Rice
Cooker switches to “Warm”, about 5 minutes lon-
ger. When Rice Cooker switches to “Warm”, stir
in the heavy cream, Parmesan, and white pepper.
Replace the steaming tray over the Rice Cooking
Bowl and let stand on “Warm” for 5 to 10 minutes.
Stir the steamed asparagus into the risotto. Serve
hot.
/VUSJUJPOBMJOGPSNBUJPOQFSTFSWJOHCBTFEPOTFSWJOHT
$BMPSJFTGSPNGBUtDBSCHtQSPHtGBUHt
TBUGBUHtDIPMNHtTPENHt
DBMDNHtGJCFSH