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BROWN RICE & BLACK-EYED PEAS
WITH MARINATED VEGETABLES
The sliced vegetables for this dish will be
done in a flash if you use the Cuisinart
Food Processor and the Thick (6mm)
Slicing Disc. Use the metal blade to
quickly chop the garlic, herbs and lemon
zest.
Makes 8 servings (entrée).
Preparation: 12 hours or overnight to
soak the beans; 10 – 15 minutes to
prepare the vegetables, 55 minutes
steaming time.
2/3
cup (150 mL) black eyed peas
6
cloves garlic, peeled and finely
chopped
1-1/2 tablespoons (25 mL) fresh
thyme leaves
1
tablespoon (15 mL) flat parsley
leaves, chopped
8
chives, chopped
Zest of 1/2 lemon, bitter white pith
removed, finely chopped
2
tablespoons (25 mL) fresh
lemon juice
2
tablespoons (25 mL) extra virgin
olive oil
1/2
teaspoon (2 mL) freshly ground
black pepper
2
carrots (4 ounces) (125g/mL),
peeled, cut into 1/4-inch
(0.63 cm) thick slices
2
zucchini (6 ounces) (175g/mL),
trimmed, cut into 1/4-inch
(0.63 cm) thick slices
2
yellow squash (6 ounces)
(175g/mL), trimmed, cut into
1/4-inch (0.63 cm) thick slices
1
red bell pepper, stem and core
removed, cut into 1/4-inch
(0.63 cm) thick slices
1
yellow bell pepper, stem and
22
core removed, cut into
1/4-inch (0.63 cm) thick slices
1
stalk broccoli (8 ounces)
(250g/mL) florets removed and
reserved, stem peeled and cut
®
into 1/4-inch (0.63 cm) thick
s l i c e s
4
ounces (125g/mL) white button
mushrooms, washed, dried
and quartered
1
cup (250 mL) brown rice, rinsed
and drained
2
cups (500 mL) vegetable or
chicken stock, or water
1
bay leaf
1/4
cup (50 mL) sun-dried tomatoes
(not oil packed), c h o p p e d
Fresh herbs for garnish
Pick over beans thoroughly to remove
any stones or grit; rinse well. Place in a
medium bowl and cover with 2 inches
(5 cm) cold water. Allow the beans to
soak at least 12 hours or overnight to
r e h y d r a t e .
Fill the water reservoir and assemble the
steamer. Drain the beans, rinse and drain
again. Combine the black-eyed peas and
rice in the rice bowl with the stock or
water and bay leaf. Steam for 40
minutes. Let rest for 10 minutes.
While the rice and black-eyed peas
steam, combine the chopped garlic,
thyme, parsley, chives, lemon zest,
lemon juice and olive oil in a large bowl.
Add all the vegetables except the
broccoli florets and toss to coat evenly
with the marinade. Allow to marinate
while the rice and black-eyed peas
steam and rest.
Arrange the marinated vegetables in the
Second Steamer Tray, and insert in the
steamer, leaving the rice and black-eyed
peas in the steamer.
Cover and steam for an additional 10
minutes. Turn off steamer; let sit one
minute. Carefully remove lid. Remove the
vegetables; check the rice and beans for
doneness. If necessary, steam for an
additional 5 - 10 minutes. Combine the
cooked rice, beans and vegetables in a
large bowl with the broccoli florets and
chopped sun-dried tomatoes; toss gently
to combine. Garnish with fresh herbs and
s e r v e .
Nutritional Analysis per serving:
Calories 225 (19% from fat) • carbo. 39g • protein 8g
• fat 5 g • sat. fat 1g • chol. 0mg • sodium 72mg •
fiber 6g
MOCHA CRÉME BRÛLÉE
®
The Cuisinart
Convection Steamer is
used in place of the traditional "bain
marie", making créme brûlée simple to
p r e p a r e .
Makes 6 servings
Preparation: 10 minutes, + 25 minutes
steaming time and 45-60 minutes
cooling; 4 hours chilling time;
5 minutes finishing. May be done up to
a day ahead; caramelize the sugar just
before serving.
1
cup (250 mL) heavy cream
1
cup (250 mL) whole milk
1/4
cup (50 mL) light brown sugar
3-1/2
ounces (104g/mL) bittersweet
chocolate, broken into
1-inch (2.5 cm) pieces
1
tablespoon (15 mL) instant
espresso
4
large egg yolks
1/3
cup (75 mL) granulated sugar
1
tablespoon (15 mL) vanilla
extract
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