Specifications

14
3 ounces (85 g) shredded Fontina cheese
½ teaspoon (2 ml) freshly ground pepper
Chopped fresh thyme and Italian parsley
as garnish, optional
Place 1-1/2 teaspoons (7 ml) each of the but-
ter and olive oil in the Rice Cooking Bowl of the
Cuisinart
®
Rice Cooker. Cover, turn on, and wait
one minute. Stir in the chopped onion and cover;
cook 1 minute. Add the rice; stir to coat com-
pletely. Cover and cook 2 minutes. Stir in the wine;
cover. Cook 2 to 3 minutes until the wine is com-
pletely absorbed. Add the chicken stock; stir.
Cover and cook until Rice Cooker switches to
“Warm”, about 28 to 30 minutes, stirring 2 or 3
times during cooking.
While the risotto is cooking, heat the remaining
teaspoon of the butter with the remaining tea-
spoon of the oil in a 10-inch (25 cm) nonstick skil-
let over medium high heat. When bubbling, add
the mushrooms, stir to coat, and cook, stirring
now and then until the mushrooms are golden and
slightly crispy.
When Rice Cooker switches to “Warm”, stir in the
shredded Fontina, cooked shiitakes and ground
pepper. Serve risotto hot. May be garnished with
chopped fresh thyme and parsley, if desired.
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Red Beans & Rice
This version of the traditional long cooking New
Orleans dish can be made in less than 30 minutes
in the Cuisinart
®
Rice Cooker.
Makes 4 cups (1 L)
4 ounces (113 g) smoked chicken or
turkey andouille sausage*
Cooking spray
1 can (15 ounce) red beans, rinsed
and drained
1 teaspoon (5 ml) good quality olive oil
3 tablespoons (45 ml) finely chopped
onions
2 tablespoons (30 ml) finely chopped
celery
3 tablespoons (45 ml) finely chopped
green bell pepper
1 clove garlic, finely chopped
1 cup (Rice Cooker) long grain rice
½ teaspoon (2 ml) thyme
1 bay leaf
1½ cups (375 ml) chicken stock
3 tablespoons (45 ml) chopped Italian
parsley
Tabasco
®
or other hot sauce
Divide the sausage in half. Finely chop half the
sausage; cut the remaining sausage into 1/2-inch
[1.25 cm] pieces. Lightly coat the interior of the
steaming tray with cooking spray. Place the red
beans and sliced sausage into the steaming tray;
reserve.
Insert the Rice Cooking Bowl into the Cuisinart
®
Rice Cooker. Place the olive oil in the Rice Cooker
Bowl, cover, and turn on for 1 minute. Add the
onions, celery, bell pepper, and garlic; stir to coat
with oil. Cover and cook 3 to 4 minutes. Stir in
the rice and thyme. Stir until rice is opaque, 3 to 4
minutes. Tuck in the bay leaf and add the chicken
stock. Place the filled steaming tray on the Rice
Cooking Bowl; cover. Turn the Rice Cooker on and
cook until it switches to “Warm”, about 18 min-
utes. Let stand at “Warm” for 5 minutes. Transfer
beans and sausage to a medium bowl; add
cooked rice mixture to the same bowl. Remove
and discard bay leaf. Gently toss rice mixture with
beans and sausage. Add parsley and toss to com-
bine. Transfer to a warmed bowl to serve. Serve
with hot sauce if desired.
*Smoked chicken or turkey andouille sausage has
much less fat than traditional pork andouille. It
can be found in many well-stocked grocery stores.
Smoked turkey kielbasa can be substituted.
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“Not” Fried Rice
A quick and healthy version of that carry-out
favourite.
Makes 4 cups (1 L)
½ teaspoon (2 ml) sesame oil
3 ounces (85 g) chicken tender,
cut into 1/4-inch (0.6 cm) pieces
8 medium shrimp, peeled, deveined,
cut in half lengthwise
1 tablespoon (15 ml) soy sauce
(can use low-sodium)
1 teaspoon (5 ml) rice vinegar
¼ teaspoon (1 ml) sugar
¼ teaspoon (1 ml) freshly ground black
pepper
1 teaspoon (5 ml) vegetable oil