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Mediterranean Orzo Salad
with Feta Vinaigrette
Serves: 4
1 cup uncooked orzo
2 cups baby spinach, chopped
½ cup sun-dried tomatoes, drained
and chopped
3 tablespoons chopped red onion
3 tablespoons chopped, pitted
Kalamata olives
¼ teaspoon salt
½ teaspoon freshly ground
black pepper
1 (6-ounce) jar marinated
artichoke hearts
¾ cup feta cheese, crumbled
and divided
Directions:
1. Bring water to boil on Max/Sear in
a medium sauté pan and cook orzo
according to package directions.
2. Drain orzo and rinse with cold water.
3. Combine orzo, spinach, sun-dried
tomatoes, red onion, olives, salt and
pepper in large bowl and set aside.
4. Drain and coarsely chop artichokes,
reserving liquid from can.
5. Add artichokes, artichoke liquid and
½ cup feta cheese to orzo mixture,
tossing gently.
6. Serve orzo and garnish with
remaining feta cheese.
62 • NuWave
PIC
Platinum Complete Cookbook
™
®
Sausage and Rice
Serves: 4-6
1 (16-ounce) package smoked sausage
1 medium green bell pepper, chopped
1 small onion, chopped
1 garlic clove, minced
1 cup chicken broth
2 (3½-ounce) bags quick-cooking
brown rice
½ teaspoon salt
¼ teaspoon pepper
Chopped parsley for garnish
Direction:
1. Cut sausage into ½-inch slices.
2. Sauté sausage in large sauté pan on
Medium-High (375°F) for
8-10 minutes, until lightly browned.
3. Remove sausage and drain on
paper towels, reserving 1 tablespoon
drippings in pan. Set sausage aside.
4. Add bell pepper, onion and garlic to
pan and sauté on
Medium-High (375°F) for
4 minutes, until tender.
5. Add chicken broth to pan and bring
to boil on Max/Sear.
6. Add rice, sausage, salt and pepper
to pan and reduce PIC to
Medium-Low (175°F).
7. Cover pan and cook for 5 minutes,
until rice is tender.
8. Garnish with parsley and serve.
Quinoa Tabbouleh
Serves: 4
2 cups water
1 cup quinoa
1 pinch salt
¼ cup olive oil
½ teaspoon sea salt
¼ cup lemon juice
3 tomatoes, diced
1 cucumber, diced
2 bunches green onions, diced
2 carrots, grated
1 cup fresh parsley, chopped
Directions:
1. Bring water to boil in a medium
sauce pot on Max/Sear.
2. Add quinoa and pinch of
salt to water.
3. Reduce temperature to
Low (100°F), cover pan and
simmer for 15 minutes.
4. Remove pan from PIC and
allow quinoa to come to
room temperature.
5. While quinoa cools, combine
remaining ingredients in large
bowl and mix well.
6. Stir in cooled quinoa.
Mexican Green Quinoa
Serves: 4
1 cup quinoa
2 cups baby spinach
½ cup loosely packed fresh
cilantro leaves
Juice of 1 lime
½ small jalapeño, seeded
1 tablespoon extra-virgin olive oil
1 clove garlic
¾ teaspoon kosher salt
2 tablespoons parmesan or Cotija
cheese, divided
Directions:
1. Fill medium saucepan ½
full with
2
3
water and bring to boil on Max/Sear.
2. Place quinoa in fine mesh
strainer and rinse.
3. Add quinoa to boiling water and
lower temperature to
Medium (275°F) and simmer for
about 12 minutes.
4. Strain quinoa and rinse
under cold water.
5. Drain quinoa and set aside to dry.
6. Combine spinach, cilantro, lime
juice, jalapeño, oil and garlic in
food processor and pulse
until finely chopped.
7. Combine quinoa, spinach mixture
and salt in medium sauce pot and
cook on Medium-Low (175°F) for
about 3 minutes, stirring frequently.
8. Stir in 1 tablespoon cheese.
9. Transfer quinoa to serving dish and
top with remaining cheese.
Mediterranean
Bulgur Wheat
Serves: 2
1 cup bulgur wheat
2½ cups boiling water
Olive oil to taste
Chopped, dried apricots
Olives
Salt and pepper to taste
Directions:
1. Toast 1 cup bulgur in medium dry
sauté pan on Medium (275°F) for
about 5 minutes, until fragrant.
2. Transfer bulgur to heat-safe bowl.
3. Pour boiling water over bulgur
wheat and cover bowl tightly
with plastic wrap.
4. Let bulgur wheat stand for
15 minutes, then uncover and toss
with olive oil, apricots, olives, salt
and pepper.
Pasta, Grains & Rice • 63
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