Specifications

17
Lemony Brown Basmati
Rice & Chicken
Turn this into a vegetarian entrée by substituting
canned chickpeas (rinsed and drained) for the
chicken.
Makes 2 entrée servings
8 ounces (225 g) boneless, skinless
chicken breast*
1 teaspoon (5 ml) extra virgin olive oil
cooking spray
1½ teaspoons (7 ml) basil, divided
¾ teaspoon (3 ml) kosher salt, divided
1 teaspoon (5 ml) unsalted butter
1 tablespoon (15 ml) finely chopped onion
1 clove garlic, minced
¾ cup (Rice Cooker) brown basmati rice,
rinsed and drained
2 teaspoons (10 ml) finely chopped lemon
zest, divided
¼ teaspoon (1 ml) kosher salt
1¾ cups (440 ml) water (or half water, half
chicken stock)
2
⁄
3
cup (165 ml) halved grape tomatoes
lemon wedges
Cut chicken into “finger” sized strips, about 1/2
inch (1.25 cm) thick and 3 inches (6 cm) long.
Toss with olive oil and half the basil. Lightly coat
the steaming tray with cooking spray. Arrange
the chicken in the steaming tray in a single layer;
reserve.
Place the cooking bowl in Cuisinart
®
Rice Cooker/
Steamer; add butter. Cover and turn on; let heat
for 30 to 40 seconds. Stir in shallot and garlic;
cover and cook for 30 seconds. Add rinsed and
drained rice, 1 teaspoon lemon zest, salt, and
remaining basil. Stir to coat. Add water. Cover
and cook for 28 minutes. Place steaming tray
above rice, and cover. Continue to cook until Rice
Cooker switches to Warm setting, about 10 to
12 minutes. Place tomatoes on top of rice and
let stand on Warm for 10 minutes. To serve, stir
tomatoes and steamed chicken into rice. Arrange
on warmed plates, sprinkle with remaining lemon
zest and serve with a wedge of lemon.
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chicken. Remove the tough muscle from the side
of each scallop and toss scallops in olive oil.
Shorten their cooking time slightly - do not add
scallops to the steamer until rice has cooked for
32 minutes.
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Teriyaki Steamed Chicken
with Cranberry Wild Rice
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the chicken.
Makes 2 entrée servings
1 tablespoon (15 ml) light soy sauce
1 tablespoon (15 ml) honey
2 teaspoons (10 ml) dry sherry
½ clove garlic, peeled, finely minced
½ teaspoon (2 ml) powdered ginger
½ tablespoon (8 ml) vegetable oil
1 tablespoon (15 ml) finely minced green
onion
8 ounces (225 g) boneless, skinless
chicken breast
cooking spray
¾ cup (Rice Cooker) wild rice
1½ cups (375 ml) chicken stock
6 tablespoons (90 ml) water
½ teaspoon (2 ml) kosher salt
½ cup (125 ml) dried cranberries
3 green onions, very thinly sliced
1 tablespoon (15 ml) minced jalapeño
pepper
Place the soy, honey, sherry, garlic, ginger, oil,
and green onion in a small bowl. Whisk to blend.
Cut the chicken into "finger" sized pieces, about
1/2-inch (1.25 cm) thick and 3 inches (6 cm) long.
Stir the chicken into the teriyaki marinade and let
stand for 15 minutes.
Lightly coat both the steaming tray and Rice
Cooking Bowl with cooking spray. Place the Rice
Cooking Bowl in the Cuisinart
TM
Rice Cooker.
Place the rice in the rice bowl. Add the stock,
water and salt; stir. Cover and turn on. Cook for
50 minutes, place the steaming tray over the Rice
Cooking Bowl and cover. Cook for an additional
12-15 minutes, until the Rice Cooker switches to
"Warm", place the dried cranberries, green onions
and minced jalapeño peppers on top of the rice.
Cover and let stand on "Warm" for 10 minutes.
To serve, stir rice to blend in cranberries, green
onions and jalapeño. Transfer to warmed plates
and top with steamed teriyaki chicken fingers.
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