Mediterranean Couscous; With Moroccan Vegetables; Quinoa And Lentil Bowl With Steamed; Vegetables And Egg - Cuisinart FRC-1000C Instruction And Recipe Booklet

Once butter is melted and hot, about
2 minutes, add the onion and garlic and a
pinch each of the salt and pepper, Sauté until
softened, about 2 minutes. Add the rice and
sauté while stirring occasionally, until edges
are just translucent, about 2 minutes. Pour in
the wine and cook until almost completely
evaporated and then add the stock and
thyme. Stir and then close the lid of the
cooker. Press Start/Stop and then select
the Risotto function. Press Start/Stop.
2. When there are 15 minutes remaining, a tone
will sound. At this point, open the lid, stir
mixture and determine if the risotto is done
to your liking. If the consistency is good, add
the peas and then close the lid and allow
to cook for an additional 5 minutes to warm
through. Open the lid again and then stir in
the remaining ingredients, except for the pea
shoots and/or microgreens.
3. At the 15-minute mark, if the risotto is too
stiff or dry, stir in additional liquid (best if it is
room temperature) and add the peas as well.
Allow to cook for 5 minutes. After the
5 minutes have elapsed, add the remaining
ingredients, as instructed in Step 2.
4. This risotto is best when served immediately.
Divide the risotto into serving bowls and
top with a pinch of pea shoots and/or
microgreens.
Nutritional information per serving (based on 1 cup
[250 ml]): Calories 197 (14% from fat) • carb. 33g •
pro. 6g fat 3g • sat. fat 2g • chol. 8mg • sod. 675mg
calc. 34mg • fiber 2g
MEDITERRANEAN
COUSCOUS WITH
MOROCCAN VEGETABLES
A warm and colourful comfort food, delicious
on its own or when paired with roast chicken.
Functions: Sauté & Small Grains
Makes about 7 cups (1.75 ml)
1½ teaspoons (7.5 ml) extra virgin
olive oil
½ medium onion, sliced
2 cups (500 ml) peeled and ½-inch
(1.25 cm) cubed
butternut squash
1 medium peeled and ½-inch (1.25 cm)
cubed
white potato (about 8 ounces [227 g])
1½ cups peeled and ½-inch (1.25 cm)
cubed eggplant (about 6 ounces)
¾ teaspoon (3.75 ml) kosher salt,
divided
½ teaspoon (2.5 ml) freshly ground
black pepper, divided
3 cooker cups (750 ml) pearl
(also known as Israeli or
Mediterranean) couscous
2½ cups (625 ml) low-sodium
chicken broth
1 whole cinnamon stick
½ teaspoon (2.5 ml) ground cumin
½ teaspoon (2.5 ml) lemon zest
½ cup (125 ml) dried apricots, chopped
1. Put the oil in the cooking pot of the Cuisinart
Rice and Grain Multicooker. Select the Sauté
function and press Start/Stop. Once oil is hot
and shimmering, about 2 minutes, add the
onion. Sauté until softened, about 2 minutes.
Add the remaining vegetables with a pinch
each of the salt and pepper. Cook until
squash and potatoes are just tender, about
4 to 5 minutes.
2. Press Start/Stop and add the couscous, broth,
cinnamon stick, remaining salt and pepper,
cumin, and zest. Close the lid of the cooker.
Select the Small Grains function and press
Start/Stop.
3. Once the audible tone has sounded to
indicate the end of cooking, open the lid and
remove the cinnamon stick. Stir in the apricots
and serve.
Nutritional information per serving (1 cup [250 ml]):
Calories 360 (2% from fat) • carb. 77g • pro. 11g
fat 1g • sat. fat 0g • chol. 0mg • sod. 440mg
calc. 55mg • fiber 7g
QUINOA AND LENTIL
BOWL WITH STEAMED

VEGETABLES AND EGG

This bowl is packed full of fresh, colourful vegetables
and protein-rich quinoa and eggs. You can top with
some crunchy seeds or sprouts prior to serving.
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