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SIDE DISHES
Curried Rice Pilaf with
Apricots & Pine Nuts
Makes 8 cups (12 to 16 servings)
2
tablespoons unsalted butter
1
cup chopped onion
1
tablespoon curry powder
1
teaspoon turmeric
4
cups (Rice Cooker) long grain white rice
4
cups (standard liquid measure) water
2
teaspoons kosher salt
1
cup slivered dried apricots
¼
cup toasted pine nuts
Place the cooking bowl in the Cuisinart
Cooker/Steamer. Add the butter, cover and turn
on; wait 2 minutes. Add the chopped onion, curry
powder and turmeric to the melted butter; stir with
rice paddle to coat. Cover and cook 5 minutes.
Stir in the rice, water and salt. Top with the sliv-
ered apricots. Cover and reset Rice Cooker to On.
Cooking time will be approximately 25 minutes,
then the Rice Cooker will switch to Warm. Let
stand 5 to 10 minutes on Warm (or longer) before
serving. Fluff with rice paddle and transfer to a
warm serving bowl. Sprinkle with toasted pine
nuts just before serving.
Nutritional information per serving (based on 16 servings):
Calories 161 (15% from fat) • carb. 33g • pro. 3g
• fat 3g • sat. fat 1g • chol. 4mg • sod. 170mg
• calc. 10mg • fiber 2g
Brown, Wehani
& Wild Rice Pilaf
Makes 4 cups (8 servings)
2
tablespoons unsalted butter
¼
cup minced celery
¼
cup minced shallot
1½
cups (Rice Cooker) long grain brown
rice
1
cup (Rice Cooker) wehani rice
½
cup (Rice Cooker) wild rice
1
teaspoon herbs de Provence
1
⁄
cup (standard liquid measure) dry white
3
vermouth or dry white wine
2¼
cups (standard liquid measure) chicken
stock (low-sodium)
2¼
cups (standard liquid measure) water
1
4
2
⁄
3
Place cooking bowl in Cuisinart
Steamer. Place butter in bowl. Cover and turn on;
cook 2 minutes. Add celery and shallot to melted
butter; stir with rice paddle. Cover; cook 2 min-
utes. Add three rices and herbs de Provence; stir
to coat with butter, using rice paddle. Add wine;
stir. Cover and cook 3 minutes. Add chicken stock
and water; stir. Cover; turn on and cook until
liquid is absorbed, about 45 to 50 minutes – unit
will then switch to Warm. Sprinkle the dried cran-
berries and chopped green onions on top of the
rice. Cover and let stand 5 minutes. Stir in half the
chopped toasted pistachios. Transfer to a warmed
serving bowl and top with remaining pistachios.
Serve immediately.
Calories 134 (18% from fat) • carb. 23g • pro. 4g
Rice
®
• fat 3g • sat. fat 1g • chol. 5mg • sod. 264mg
Brown Rice and Lentil Pilaf
Makes 4 cups (8 servings)
1
¼
¼
¼
2
⁄
2
3
1
2¼
1½
Place cooking bowl in Cuisinart
Steamer. Add olive oil. Cover and turn on; let
heat for 1 minute. Add carrots, mushrooms and
shallots to bowl; stir, using rice paddle to coat
with oil. Cover and cook for 3 minutes (Rice
Cooker will shut off). Stir in rice, lentils and
thyme. Add stock and water; stir, using rice
paddle. Cover and turn on. Cooking time will be
approximately 30 minutes. The Rice Cooker will
then switch to Warm. Let stand 5 to 10 minutes
(or longer) on Warm before serving. Fluff with rice
paddle and transfer to a warm serving bowl.
Calories 185 (14% from fat) • carb. 34g • pro. 6g
• fat 3g • sat. fat 0g • chol. 0mg • sod. 332mg
cup dried cranberries
green onions, trimmed and chopped
(include several inches of green)
cup chopped toasted pistachios
Nutritional information per serving:
• calc. 16mg • fiber 2g
tablespoon extra virgin olive oil
cup chopped carrots
cup chopped mushrooms
cup chopped shallots
cups (Rice Cooker) long grain brown
rice
cup (Rice Cooker) brown lentils
teaspoon thyme
cups (standard liquid measure)
chicken stock
cups (standard liquid measure) water
Nutritional information per serving:
• calc. 20mg • fiber 3g
Rice Cooker/
®
Rice Cooker/
®
11
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