Specifications

15
¼ ounce (7 g) Canadian bacon or ham,
cut into 1/4-inch (0.6 cm) pieces
2 tablespoons (30 ml) finely
chopped onion
2 tablespoons (30 ml) finely chopped
carrot
1 tablespoon (15 ml) chopped mushroom
½ clove garlic, finely chopped
1¼ cups (Rice Cooker) Basmati rice
1¾ cups (440 ml) low-sodium chicken stock
1
⁄
3
cup (80 ml) frozen peas, thawed
¼ cup (60 ml) julienned red bell pepper
(1 x 1/8” (0.3 cm) pieces)
2 green onions, trimmed and chopped
(include 2-3 inches (5-7.5 cm) of green)
½ cup (125 ml) mung bean sprouts
Lightly coat the steaming tray with cooking spray.
Place the chicken in a small dish and drizzle
with half the sesame oil; stir to coat. Place in the
steamer tray to one side in a single layer. Repeat
with the shrimp. Reserve.
In a small bowl, combine the soy sauce, rice
vinegar, sugar, and pepper. Stir until sugar
dissolves; reserve.
Insert the Rice Cooking Bowl into the Cuisinart
®
Rice Cooker. Add the oil; cover and turn on for
1 minute. Add the Canadian bacon, chopped
onions, carrot, mushroom, and garlic. Stir to coat
with oil. Cover and cook 4 to 5 minutes. Add the
rice; stir to coat. Add the stock, cover and cook.
After rice has cooked for 10 minutes, place the
steaming tray over the Rice Cooking Bowl and
cover. Continue to cook until Rice Cooker switch-
es to “Warm”. Using protective potholders, lift
off steaming tray. Add the peas, red pepper and
green onions to the Rice Cooking Bowl on top of
the rice – do not stir. Replace the steaming tray on
top of the Rice Cooking Bowl and cover. Let stand
5 minutes. Transfer the rice and vegetables to a
medium bowl, along with the steamed chicken
and shrimp and mung bean sprouts. Drizzle the
soy mixture over the rice and stir to combine.
Serve immediately.
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Mexican Rice & Shrimp
Makes 3 entrée servings
1 teaspoon (5 ml) extra virgin olive oil
2 tablespoons (30 ml) red onion, chopped
1 clove garlic, chopped
¾ teaspoon (4 ml) oregano
¼ teaspoon (1 ml) ground coriander
¼ teaspoon (1 ml) ground cumin
¼ teaspoon (1 ml) kosher salt
¼ teaspoon (1 ml) turmeric
1 cup (Rice Cooker) long grain white rice
1½ cups (375 ml) water
12 ounces (340 g) shrimp, peeled,
deveined, halved lengthwise
1 can (15 oz.) diced tomatoes, drained –
discard liquid
2
⁄
3
cup (165 ml) frozen thawed peas
2 green onions, chopped
1 jalapeño pepper, stemmed, seeded,
and chopped
Place Rice Cooking Bowl in Cuisinart
®
Rice
Cooker. Add olive oil. Cover and turn on; let heat
for 1 minute. Add red onion, garlic, oregano,
coriander, cumin, salt, and turmeric to Rice
Cooker Bowl; stir, using wooden spoon, to coat
with oil. Cover and cook for 1 minute. Add rice,
stir and cook for 2 minutes. Add water; stir. Add
drained diced tomatoes on top of rice – do not stir
in. Cover and turn on.
Lightly coat the interior of the steaming tray with
cooking spray. Place shrimp in steaming tray. After
25 minutes, place steaming tray on Rice Cooking
Bowl; cover. Cook until Rice Cooker switches
to “Warm”. Place the peas, green onions and
jalapeño pepper on top of the rice. Cover and let
stand on “Warm” for 5 minutes.
To serve, fluff with rice paddle and stir in
vegetables. Transfer to top with steamed shrimp.
Garnish with sliced avocado and serve with a
wedge of lemon or lime.
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