White Bean Salad; Brown Rice Burrito Bowl; Butternut Squash Risotto - Cuisinart FRC-1000C Instruction And Recipe Booklet

WHITE BEAN SALAD

A perfect mix of flavours, textures and colours, this
is a great side dish or a delicious vegetarian entrée.
Functions: Soak & Beans
Makes about 4 cups (1 L)
2 cooker cups ([500 ml] about ½ pound)
dry white beans, soaked overnight*
Water (to the 4-level marking)
½ medium red onion, finely chopped
½ medium red bell pepper, finely
chopped
¾ cup (175 ml) fresh parsley leaves,
chopped
1½ tablespoons (25 ml) extra virgin
olive oil
2 teaspoons (10 ml) fresh lemon juice
½ teaspoon (2.5 ml) kosher salt
Pinch freshly ground black pepper
1 to 2 pinches crushed red pepper (optional)
3 tablespoons (45 ml) goat cheese,
crumbled
1. Put the drained beans and then add the fresh
water into the cooking pot of the Cuisinart
Rice and Grain Multicooker. Close lid.
2. Select the Beans function and set the timer
for 1 hour and 30 minutes. Press Start/Stop.
3. Once the audible tone sounds to indicate the
end of cooking, drain the beans and transfer
to a large serving bowl. Add the remaining
ingredients, except for the goat cheese, into
the serving bowl. Toss to fully combine.
Sprinkle with the goat cheese and gently stir
to combine.
4. Taste and adjust seasoning as desired.
Nutritional Information per serving (½ cup [125 ml]):
Calories 163 (19% from fat) • carb. 24g • pro. 10g
fat 4g • sat. fat 1g • chol. 1mg • sod. 162mg
calc. 105mg • fiber 6g
* Use the Soak pfunction to soak the white
beans for a minimum of 8 hours and up to 18
hours. Drain and rinse prior to using in recipe.
MAINS
BROWN RICE
BURRITO BOWL
Burrito Bowls are popular for a reason – they are quick,
simple, healthy, and filling! Think of it as a blank
canvas and change or add your favourite items.
Function: Brown Rice
Makes 4 servings
3 cups (750 ml) cooked short-grain
brown rice, warm
1 cup (250 ml) cooked black beans
½ cup (125 ml) corn kernels
½ cup (125 ml) grape tomatoes, halved
2 green onions, thinly sliced
1 avocado, sliced
Kosher salt
Salsa
Chopped fresh cilantro
Lime wedges
Tortilla chips
1. Divide all of the measured ingredients among
®
four serving bowls. Top each with a pinch of
salt, a dollop of salsa, a pinch of chopped
cilantro. Serve each with a lime wedge and
tortilla chips.
Nutritional Information per serving:
Calories 411 (15% from fat) • carb. 76g • pro. 11g
fat 7g • sat. fat 1g • chol. 0mg • sod. 199mg
SQUASH RISOTTO
While the Rice and Grain Multicooker
makes risotto an easy weeknight dinner,
it is also the perfect tool for the holidays!
Functions: Sauté & Risotto
Makes about 8 cups ([2 L] 8 entrée
servings, 16 first-course servings)
1½ tablespoons (25 ml) unsalted butter
½ medium onion, finely chopped
1 garlic clove, finely chopped
1¼ teaspoons (6 ml) kosher salt, divided
¼ teaspoon (1 ml) freshly ground black
pepper, divided
28
calc. 63mg • fiber 9g
BUTTERNUT