Coconut Rice; Wheat Berry Salad; Stocks, Soups & Sauces - NuWave PIC PLATINUM Owner's Manual & Complete Recipe Book

Coconut Rice

Serves: 4
3 tablespoons clarified butter
or coconut oil
1 cup finely chopped onion
1 clove garlic, minced
1¼ teaspoons kosher salt
½ teaspoon cayenne
1
8
2 cups basmati long grain rice
½ cup grated, unsweetened coconut
2 cups unsweetened coconut water
1¾ cups water
3 cardamom pods
5 whole cloves
1 stick cinnamon
Directions:
1. Melt clarified butter or coconut oil
in medium sauté pan on
Medium-Low (175°F).
2. Add onion to pan and cook for
8-10 minutes, until golden.
3. Add garlic, cayenne and salt and
cook for 1 minute.
4. Stir in rice and cook for 3 minutes,
stirring occasionally.
5. Add grated coconut to rice and stir in
coconut water and water.
6. Stir in cardamom pods, cloves and
cinnamon and increase temperature
to Medium (275°F) and bring
to simmer.
7. Cover pan and lower temperature to
Low (100°F) and simmer for
15 minutes.
8. Remove pan from PIC and let rice
steam in residual heat, still covered,
for 10 more minutes.
9. Uncover pan and remove cardamom
pods, cloves and cinnamon stick
from pan.
10. Fluff rice with fork and serve.
68 • NuWave PIC Platinum Complete Cookbook
™
®

Wheat Berry Salad

Serves: 4
1½ cups hard wheat berries
¾ cup chopped walnuts
2 stalks celery, finely chopped
½ cup tart dried cherries, chopped
1 scallion, chopped
½ cup finely chopped parsley leaves
3 tablespoons olive oil
2 tablespoons lemon juice
Salt and freshly ground black pepper to
taste
Directions:
1. Add wheat berries to a medium
sauce pot with enough water to
cover wheat berries by 2 inches.
2. Bring water to boil on Max/Sear and
cook wheat berries for 1 hour.
3. Drain wheat berries and let cool.
4. Add walnuts to dry medium
sauté pan and toast on
Medium-High (375°F)
for 2-3 minutes.
5. In large bowl, combine wheat
berries, walnuts, celery, dried
cherries, scallions, parsley, olive oil
and lemon juice.
6. Season salad with salt and pepper
and toss to combine.
Tips for Stocks, Soups & Sauces
•
When preparing stocks, make
double batches and freeze for later
use.
• Freeze small amounts of prepared
stock in ice cube trays for quick
and easy seasonings.
•
Over salted stocks, soups or
sauces? Add 1 teaspoon sugar
for every 2 liters of liquid. You
may also peel a white potato and
cut into chunks before adding to
liquid. Allow potato to cook for 10
minutes.
Stocks, Soups
& Sauces
•
Stocks should be brought to a boil
only once.
•
Cloudy chicken stock? Add a froth
of three egg whites to hot soup and
let it form a raft. Skim raft for clear
soup.
• To remove fat, place soup or stock
in refrigerator. Fat will rise to the
top for easy extraction.
•
Save vegetable scraps such as
carrot peels, celery stalks and
onions as ingredients for soup and
stew stock. Freeze until needed.