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#38 Peppers and Beef
Serves: 4
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 4 minutes
Stage 2: 175°F - 20 minutes
Total Cook Time: 24 minutes
Ingredients:
1 pound extra lean ground beef
½ cup uncooked rice
1 (15-ounce) can petite diced tomatoes
1 (8-ounce) can tomato sauce
1 cup beef broth
2 medium sweet bell peppers,
seeded and chopped
1 small yellow onion, chopped
2 tablespoons packed brown sugar
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon minced garlic (1 clove)
1 cup shredded Italian cheese blend
Prep Directions:
1. Place beef in 5.5-quart stock pot
and cook on Medium-High (375°F)
for 8 minutes, breaking beef into
small pieces with wooden spoon.
2. Drain excess fat and add rice
to cooked beef.
3. Cook for 2-3 minutes, stirring
occasionally, until rice is
golden brown.
4. Add remaining ingredients, except
cheese, and stir well.
5. Cover pot with lid.
6. Press Program.
7. Enter 38 on numeric keypad.
8. Press Start.
Serving Directions:
1. Add cheese and serve.
Tip: Stir at least twice until the liquid is
absorbed and the rice is tender.
Tip: If cooking with brown rice, add
20 minutes to cooking time.
116 • NuWave
PIC
Platinum Complete Cookbook
™
®
#39 Potato Soup with
Onions and Cheddar
Serves: 4
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 6 minutes
Stage 2: 225°F - 30 minutes
Stage 3: 175°F - 5 minutes
Total Cook Time: 41 minutes
Ingredients:
2 tablespoons unsalted butter or oil
1 garlic clove, finely minced
4 celery stalks, thinly sliced
3 scallions, thinly sliced
10 ounces pearl onions, peeled
2 pounds russet potatoes,
cut into ¼-inch slices
6 cups vegetable broth
½ cup fresh parsley, finely minced
½ cup milk
1 cup sharp cheddar cheese, grated
Salt and freshly ground
white pepper to taste
Prep Directions:
1. Heat butter in 5.5-quart stock pot
on Medium (275°F).
2. Add garlic, celery and scallions and
sauté for 1-2 minutes.
3. Stir in onions and potatoes,
tossing to coat.
4. Add broth, milk, and parsley.
5. Cover pot with lid.
6. Press Program.
7. Enter 39 on numeric keypad.
8. Press Start.
Serving Directions:
1. Season with salt and
pepper and serve.
Tip: Put liquid into blender for
a smoother soup.
#40 Easy Weeknight Chili
Serves: 4-6
Pre-Programmed Cooking Stages:
Stage 1: 175°F - 5 minutes
Stage 2: 350°F - 5 minutes
Stage 3: 220°F - 15 minutes
Stage 4: 175°F - 5 minutes
Total Cook Time: 30 minutes
Ingredients:
2 tablespoons vegetable oil
1 onion, chopped fine
2 tablespoons chili powder
2 teaspoons ground cumin
4 garlic cloves, minced
Salt and pepper
1 pound ground beef
1 (28-ounce) can crushed tomatoes
1 cup low-sodium chicken broth
2 (15-ounce) cans kidney beans, rinsed
Shredded cheese (optional)
Prep Directions
1. Heat oil in 5.5-quart stock pot
on Medium-High (375°F)
until simmering.
2. Press Program.
3. Enter 40 on numeric keypad.
4. Press Start.
5. Add onion and cook for 5 minutes.
(Stage 1)
6. Stir in chili powder, cumin, garlic,
and salt and cook until fragrant.
7. Add beef and cook, breaking
up meat with wooden spoon, for
5 minutes. (Stage 2)
8. Stir in tomatoes and broth, stir and
scrape up any browned bits stuck to
bottom of pan.
9. Cover pot with lid.
Serving Directions:
1. Top with cheese and serve.
Tip: Use 85% lean ground beef
for best results.
5.5 Qt. Pot • 117
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