Specifications

13
ENTRÉES
Sun-Dried Tomato
Pearl Couscous
Makes 2 cups (500 ml) (4 servings)
1 teaspoon (5 ml) extra virgin olive oil
3 tablespoons (45 ml) finely chopped
onion or shallot
1 cup (Rice Cooker) pearl couscous
(also known as Israeli couscous)*
¾ cup (188 ml) (standard liquid measure)
low-sodium chicken stock
¾ cup (188 ml) water
¼ teaspoon (1 ml) kosher salt
¼ cup (60 ml) chopped sun-dried
tomatoes (not oil-packed)
½ teaspoon (2 ml) basil
1 tablespoon (15 ml) chopped toasted
pine nuts
Insert Rice Cooking Bowl in Cuisinart
®
Rice
Cooker. Add oil, cover and turn on; heat 1-1/2
minutes. Stir in chopped onion. Cover and cook
2 minutes. Add couscous to Rice Cooking Bowl.
Stir, using rice paddle, for 1-2 minutes. Add
chicken stock, water and salt; stir. Add sun-dried
tomatoes and basil. Cover and cook until liquid
is absorbed, about 15 minutes. Rice Cooker will
switch to “Warm”.
Let stand 5 minutes or hold on warm until ready
to serve. Transfer to a warm bowl ad sprinkle with
chopped toasted pine nuts to serve.
*Pearl or Israeli couscous can be found in well-
stocked grocery stores or in specialty food stores.
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Saffron Risotto
with Snow Peas
Makes two entrée servings or 4 side dish servings
(2 cups [500 ml] total)
2¼ cups (560 ml) water
¼ teaspoon (1 ml) saffron threads
½ tablespoon (8 ml) extra virgin olive oil
½ tablespoon (8 ml) unsalted butter
2 tablespoons (30 ml) minced carrot
2 tablespoons (30 ml) minced celery
2 tablespoons (30 ml) minced shallot
¾ cup (Rice Cooker) Arborio rice
3 tablespoons (45 ml) dry white vermouth
or other dry white wine (not
Chardonnay)
½ teaspoon (2 ml) kosher salt
¾ cup (188 ml) shredded snow peas
Heat the water until simmering (may be done on
stovetop or in microwave). Stir in saffron threads;
reserve.
Insert the Rice Cooking Bowl in the Cuisinart
®
Rice Cooker. Place the olive oil and butter in the
Rice Cooking Bowl, cover and turn Rice Cooker
on.
Heat olive oil and butter for 1 minute. Add the
minced carrot, celery and shallots. Cover and
cook 2 minutes. Stir in Arborio rice; cover and
cook 2 minutes. Stir in wine; cover and cook 3
minutes.
Stir in saffron infused water and salt. Cover and
cook until the Rice Cooker switches to “Warm”,
about 28 to 29 minutes. Lift lid, stir with rice pad-
dle and recover two or three times while cooking.
Add snow peas to the Rice Cooker on top of the
risotto; cover and let stand 5 minutes. Stir snow
peas into risotto and transfer to a warm serving
bowl.
Serve immediately.
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Creamy Fontina Risotto
with Mushrooms
This creamy risotto makes a marvelous side dish
or can be served as a first course.
Makes 3 cups (750 ml) (serves 6 as a side dish, 4
as a first course)
2½ teaspoons (12 ml) unsalted butter,
divided
2½ teaspoons (12 ml) extra virgin olive oil,
divided
1
⁄
3
cup (80 ml) finely chopped onion or
shallot
1 cup (Rice Cooker) Arborio rice
6 tablespoons (90 ml) dry white vermouth
or other dry white wine (not Chardonnay)
3 cups (750 g) low-sodium chicken broth
6 ounces (170 g) shiitake mushrooms,
tough stems removed, thinly sliced
¼ teaspoon (1 ml) thyme