Popcorn Rice With Pecans; Risotto With Peas; And Parmesan - NuWave PIC PLATINUM Owner's Manual & Complete Recipe Book

Popcorn Rice with Pecans

Serves: 6
1 tablespoon unsalted butter
1 teaspoon garlic, minced
1 cup popcorn rice
2½ cups water
½ teaspoon salt
1 cup pecans, chopped
Directions:
1. In medium saucepan, melt butter on
Medium-Low (175°F).
2. Add garlic and cook for 1 minute,
stirring occasionally.
3. Add rice and cook for 1 minute,
8
stirring constantly.
4. Add water and salt; bring to boil on
High (425°F).
5. Reduce heat to Medium-Low (175°F)
and cook, covered, for 18 minutes
until tender.
6. Let stand for 5 minutes and stir in
pecans.
7. Portion rice evenly into each bowl.
Tip: You can buy popcorn rice at
specialty stores. If you can't find
popcorn rice, you can use basmati
as a substitute.
66 • NuWave PIC Platinum Complete Cookbook
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Basic Fresh Herb Risotto
Serves: 4
1 tablespoon extra-virgin olive oil
1 medium onion, chopped (½ cup)
1½ cups Arborio rice
Freshly ground black pepper
½ cup water
4 cups chicken broth, kept warm
in a saucepan
1 tablespoon butter, softened
1 cup finely shredded
parmesan cheese
½ cup fresh parsley, basil, dill
or mint, chopped
Directions:
1. Heat oil in medium stock pot on
Medium (275°F).
2. Once hot, add onions for about
3 minutes, stirring occasionally.
3. Add rice and cook for 2 minutes
while stirring.
4. Add black pepper and water to pot
and continue to cook, while stirring,
until liquid has almost completely
boiled away.
5. Ladle ½ cup of broth into pot and
continue to cook, stirring frequently,
until just about evaporated.
6. Repeat step 5 with remaining broth.
This should take about 20 minutes.
7. Stir in butter, cheese and herbs.
8. Serve immediately.
Tip: If the broth isn't evaporating,
turn the PIC up to
Medium-High (375°F).

Risotto with Peas

and Parmesan

Serves: 4
1 tablespoon olive oil
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 cup uncooked Arborio rice
2 cups chicken broth or stock
1 cup low fat evaporated milk
½ cup frozen peas, thawed
¼-½ teaspoon lemon zest (optional)
Salt and ground black pepper to taste
¼ cup finely shredded
parmesan cheese
Directions:
1. Heat oil in medium sauce pot on
Medium-High (375°F).
2. Add onion and cook for about 3
minutes, stirring occasionally.
3. Stir in garlic and cook until aromatic.
4. Add rice and cook for 1 minute,
stirring frequently.
5. Add broth and evaporated milk
and reduce temperature to
Medium (275°F).
6. Cook rice for 20-25 minutes,
stirring frequently.
7. Remove pan from PIC and stir in
peas and lemon zest.
8. Season with salt and pepper and top
with parmesan.
Saffron Rice
Serves: 4
1 cup basmati rice
2 cups chicken stock
1 tablespoon butter (optional)
1 tablespoon dried onion flakes
½ teaspoon salt
1 pinch saffron, crumbled
Directions:
1. Rinse rice well and drain.
2. Add all ingredients to medium
saucepan and bring to
boil on Max/Sear.
3. Once boiling, reduce temperature to
Medium (275°F) and simmer for
15-20 minutes.
4. In a medium sauce pot, add
the rinsed rice and remaining
ingredients.
5. Bring to a boil on Max/sear and
reduce heat to simmer on
(275°F) heat.
6. Simmer for 15 to 20 minutes or
until stock is absorbed and
rice is tender.
7. Fluff with fork and serve.
Tip: You can substitute long grain rice
for basmati rice and minced onion
for onion flakes.
Tip: Adjust the temperature as needed
to ensure stock comes to simmer.
Pasta, Grains & Rice • 67