Cuisinart CRC-800C Instruction And Recipe Booklet page 17

Lemon-Thyme Brown Rice
& Salmon
Turn this into a vegetarian entrée by substituting
canned chickpeas (rinsed and drained) for the
salmon.
Makes 4 entrée servings
cooking spray
3-4 lettuce leaves (use leaf lettuce,
not iceberg)
1-1/4 pounds boneless, skinless salmon fillet,
cut into 4 equal fillets
2 teaspoons (10ml) extra virgin olive oil
2 sprigs fresh thyme
1 tablespoon (15ml) unsalted butter
4 tablespoons (60ml) finely chopped onion
2 cloves garlic, minced
1-1/2 cups (rice cooker) brown rice, rinsed
and drained
4 teaspoons (60ml) finely chopped lemon
zest, divided
1 teaspoon (5ml) thyme
1 teaspoon (5ml) kosher salt
3-1/2 cups (875ml) water
(or half water, half chicken stock)
1/2 cup (125ml) halved grape tomatoes
1/2 cup (125ml) chopped green pepper
(1/2-inch (1.25cm) dice)
1/2 cup (125ml) chopped red bell pepper
(1/2-inch (1.25cm) dice)
lemon wedges/lemon slices
Lightly coat the steamer insert with cooking spray.
Line with lettuce leaves. Arrange the salmon fillets
in the lettuce lined steamer insert in a single layer
and top with fresh thyme sprigs; reserve.
Place Rice Cooking Bowl in Cuisinart
Add butter. Cover and turn on, let heat for 30 – 40
seconds. Stir in shallot, and garlic; cover and cook
30 seconds. Add rinsed and drained rice, 2 tea-
spoons lemon zest and dill. Stir to coat. Add water.
Cover and cook for 40 minutes. Place filled steamer
insert above rice and cover. Continue to cook until
Rice Cooker switches to Keep Warm setting, about
10 to 12 minutes longer. Place tomatoes and pep-
pers on top of rice and let stand on Keep Warm for
10 minutes. To serve, stir tomatoes and peppers
into rice. Place rice mixture on warmed plates and
top with a steamed salmon fillet. Sprinkle with
remaining lemon zest and serve with a wedge of
lemon.
*You may use sea scallops in place of the salmon.
Remove the tough muscle from the side of each
scallop and toss scallops in olive oil.
Calories 435 (31% from fat) • carb.45g • pro. 30g •
fat 15g • sat. fat 4g • chol. 76mg • sod. 406mg •
Teriyaki Steamed Chicken
with Cranberry Wild Rice
You may substitute turkey cutlet or tenderloin for
the chicken.
Makes 4 entrée servings
2
2
4
1
1
1
2
16
1-1/2
3
3/4
1
1
6
2
Place the soy, honey, sherry, garlic, ginger, oil, and
green onion in a small bowl. Whisk to blend. Cut
the chicken into "finger" sized pieces, about 1/2-
inch (1.25cm) thick and 3 inches (7.5cm) long. Stir
the chicken into the teriyaki marinade and let stand
for 15 minutes.
® Rice Cooker.
Lightly coat both the steaming tray and Rice
Cooking Bowl with cooking spray. Place the Rice
Cooking Bowl in the Cuisinart
the rice in the rice bowl. Add the stock, water and
salt; stir. Cover and turn on. Cook for 50 minutes.
Drain the chicken and place in prepared steamer
tray; discard marinade. After rice has cooked for 50
minutes, place the steaming tray over the Rice
Cooking Bowl and cover. Cook for an additional
12-15 minutes, until the Rice Cooker switches to
"Warm". When Rice Cooker switches to "Warm",
place the dried cranberries, green onions and
minced jalapeño peppers on top of the rice. Cover
and let stand on "Warm" for 10 minutes.
To serve, stir rice to blend in cranberries, green
onions and jalapeño. Transfer to warmed plates and
top with steamed teriyaki chicken fingers.
16
Nutritional information per serving:
calc. 53mg • fiber 3g
tablespoon (30ml) light soy sauce
tablespoon (30ml) honey
teaspoons (20ml) dry sherry
clove garlic, peeled, finely minced
teaspoon (5ml) powdered ginger
tablespoon (15ml) vegetable oil
tablespoon (30ml) finely minced green
onion
ounces (448g) boneless, skinless chicken
breast
cooking spray
cup (Rice Cooker) wild rice
cups (750ml) chicken stock
tablespoons (188ml) water
teaspoon (5ml) kosher salt
cup (250ml) dried cranberries
green onions, very thinly sliced
tablespoon (30ml) minced jalapeño
pepper
™ Rice Cooker. Place