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INSTRUCTION &
RECIPE BOOKLET
Cuisinart
®
Rice Plus
Multi-Cooker
with Fuzzy Logic Technology
FRC-800
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
1

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  • Page 1

    INSTRUCTION &
    RECIPE BOOKLET

    Cuisinart® Rice Plus™ Multi-Cooker
    with Fuzzy Logic Technology

    FRC-800

    For your safety and continued enjoyment of this product, always read the instruction book carefully before using.



  • Page 2

    IMPORTANT
    SAFEGUARDS
    When using an electrical appliance,
    basic safety precautions should always
    be followed, including the following:
    1. READ ALL INSTRUCTIONS.
    2. Do not touch hot surfaces; use handles
    or knobs.
    3. To protect against risk of electrical
    shock, do not immerse the Rice Plus™
    Multi-Cooker housing, cord or plug
    in water or any other liquid. If housing
    falls into liquid, unplug the cord from
    outlet immediately. DO NOT reach
    into the liquid.
    4. To avoid possible accidental injury,
    close supervision is necessary when
    any appliance is used by or near
    children.
    5. Unplug from outlet when not in use
    and before cleaning. Allow to cool
    before putting on or taking off parts.
    6. Do not operate any appliance with a
    damaged cord or plug, or after the
    appliance has malfunctioned or has
    been dropped or damaged in any way
    or is not operating properly. Return the
    appliance to the nearest Cuisinart®
    Repair Center for examination, repair or
    mechanical or electrical adjustment.
    7. The use of attachments not
    recommended by Cuisinart may cause
    fire, electrical shock, or risk of injury.

    11. To avoid damage to cord and possible
    fire or electrocution hazard, do not let
    cord contact hot surfaces, including a
    stove.
    12. Extreme caution must be used when
    moving any appliance containing hot oil
    or other hot liquids.
    13. Do not place on or near a hot gas or
    electric burner, or in a heated oven.
    14. Do not operate the Rice Plus™
    Multi-Cooker in water or under
    running water.
    15. To reduce the risk of electric shock,
    cook only in removable container.
    Do not immerse the container in water.
    16. Always attach plug to appliance
    first, then plug cord to the wall outlet.
    To disconnect, turn any control to “Off”
    then remove plug from wall outlet.

    SAVE THESE
    INSTRUCTIONS
    FOR HOUSEHOLD
    USE ONLY

    8. Do not use outdoors.
    9. Do not use the Rice Plus™ MultiCooker for anything other than its
    intended use.
    10. To avoid the possibility of the Rice
    Plus™ Multi-Cooker being accidentally
    pulled off work area, which could result
    in damage to it or in personal injury, do
    not let cord hang over edge of table or
    counter.


    

    SPECIAL CORD SET
    INSTRUCTIONS
    A short power-supply cord is provided to
    reduce the risks of becoming entangled in
    or tripping over a longer cord.
    Longer extension cords are available and
    may be used if care is exercised.
    If a long extension cord is used, the marked
    electrical rating of the extension cord should
    be at least as great as the electrical rating
    of the appliance. The longer cord should be
    arranged so that it will not drape over the
    countertop or tabletop where it can be
    pulled on by children or tripped over.



  • Page 3

    CONTENTS

    introduction

    Important Safeguards . . . . . . . . . . . . . . . 2

    The benefits of fuzzy logic are clear with
    Cuisinart! Whether you are cooking rice,
    soup, oatmeal or risotto, simmering a stew
    or steaming your favorite vegetables, our
    highly intelligent Rice Plus™ Multi-Cooker
    automatically adjusts the heat and timing for
    perfect results every time. It’s easy to use,
    has an extra large capacity and is beautiful
    to look at. Now that’s a smart way to cook!

    Introduction . . . . . . . . . . . . . . . . . . . . . . 3
    Assembly Instructions . . . . . . . . . . . . . . 3
    Features and Benefits . . . . . . . . . . . . . . . 4
    Getting To Know Your Control Panel . . . 5
    Operation . . . . . . . . . . . . . . . . . . . . . . . . . 6


    Setting the Clock . . . . . . . . . . . . . . . . 6




    Cooking Rice/Oatmeal/
    Quick Cooking . . . . . . . . . . . . . . . . . 6



    Steaming . . . . . . . . . . . . . . . . . . . . . . 7



    Cooking Risotto . . . . . . . . . . . . . . . . 7



    Cooking Soup or Slow Cooking . . . . 8



    Keep Warm . . . . . . . . . . . . . . . . . . . . 8



    Adding Cooking/Keep Warm Time . . 8



    Reheating . . . . . . . . . . . . . . . . . . . . . . 9

    Assembly
    Instructions
    1. After unpacking your Cuisinart® Rice
    Plus™ Multi-Cooker with Fuzzy Logic
    Technology, wash the non-stick cooking
    pot, steaming insert, spoons and
    measuring cup in warm, soapy water.
    Rinse well and dry thoroughly.
    2. Wipe all interior and exterior surfaces of
    the unit with a soft, damp cloth.
    3. Place the cooking pot in the base of the
    unit.
    4. Place the steaming rack (open side up),
    if using, in the cooking pot.

    Cleaning and Care . . . . . . . . . . . . . . . . . 9

    5. Close the lid.

    Tips and Hints . . . . . . . . . . . . . . . . . . . . . 9

    6. Insert the removable cord into the back
    of the unit.

    Cooking Guidelines . . . . . . . . . . . . . . . . 11

    7. Your Rice Plus™ Multi-Cooker is now
    ready for use.

    Steaming Guidelines . . . . . . . . . . . . . . . 14
    Troubleshooting . . . . . . . . . . . . . . . . . . 15
    Warranty . . . . . . . . . . . . . . . . . . . . . . . . 16
    Recipes . . . . . . . . . . . . . . . . . . . . . . . . . 17

    



  • Page 4

    FEATURES AND BENEFITS

    1

    2
    4
    3
    5

    6

    1. Steam Release Vent – removes for
    easy cleaning

    7

    2. Locking Lid with Removable Inner Lid
    3. Lid Release Button
    4. Handle – stays cool during use
    5. Control Panel – see detailed
    illustration, page 5
    6. Power Cord – removable

    8

    7. Steaming Tray – allows you to steam
    a variety of foods
    8. Aluminum Cooking Pot – non-stick for
    easy cleaning
    9. Rice Cooker Measuring Cup –
    designed specifically for your Cuisinart®
    Rice Plus™ Multi-Cooker. 1 rice cooker
    cup = ¾ standard dry measure.

    9

    10. Soup Spoon
    11. Rice Paddle

    10
    11

    



  • Page 5

    1

    5

    2

    6

    3

    7

    4

    GETTING TO KNOW YOUR CONTROL PANEL
    Detailed programming instructions begin on the following page.
    1. Start – used to start cooking.
    2. Menu – used to select Menu
    functions.
    3. Finish Time – used to set cooking
    Finish Time.
    4. Hour and Minute – used to change
    time.

    5. Off – used to turn off functions
    and reset unit
    6. Keep Warm – used to change
    automatic Keep Warm Time
    and to start Keep Warm function.
    7. Time Display – used to change
    display from Current Time to
    remaining Countdown Time
    and Ready Time.

    



  • Page 6

    FUNCTION DESCRIPTIONS
    White Rice – use for all white rice
    varieties (long, medium or short grain).
    A variety of grains can be cooked using
    this function: barley, millet, amaranth
    and couscous.
    a. Hard White Rice – use for a harder
    rice texture. This function works well
    when making rice salads.
    b. Soft White Rice – use if a softer
    rice texture is desired.
    Sushi Rice – select when cooking sushi
    rice. Creates a sticky rice texture.
    Brown Rice – use for all brown rice
    varieties (long, medium or short grain).
    Also is ideal for these other grains:
    wheat berries, black rice and wild rice.
    Risotto – a specially designed function
    to provide time to make perfect risotto
    every time – all in one pot.
    Oatmeal – both traditional old-fashioned
    oats and Irish-style steel cut oats can be
    used on the Oatmeal setting. The oatmeal
    function also lets you make a creamy
    polenta – without the stirring!

    OPERATION
    Reminder
    Your Rice Plus™ Multi-Cooker comes with
    a 6-ounce (12 tablespoons or ¾ of a
    standard 1-cup measure) measuring cup.
    All recipes in this Instruction & Recipe Book
    are written with the rice/grain/cereal
    measured with the cooker measuring cup.
    The liquid is measured with a traditional
    liquid measuring cup (1 cup = 8 ounces
    = 16 tablespoons).
    Only white rice can be cooked to the
    maximum amount of the Rice Plus™
    Multi-Cooker (8 rice cooker cups).
    Note: Even though this is an 8-cup rice
    cooker, the maximum amount for brown and
    sushi rice is 6 rice cooker cups.

    Setting the Clock
    1. Plug in the Rice Plus™ Multi-Cooker.
    2. Hold down the Hour or Minute button
    until the display begins to flash. You
    are now in Set Time mode.

    

    Quick Cook – when time is running short,
    you can bypass the regular White or
    Brown Rice functions and just use this
    Quick Cook setting. Not only can you get
    a quick rice out of it, it is also great for
    Israeli couscous and rice pilafs as well.
    Quick Cook can also be used as a sauté
    function when used with the Slow Cook
    and Soup function.
    Slow Cook – slow cook from start to
    finish using the Slow Cook function. This
    function allows the user to adjust
    the cooking time to meet one’s needs.
    Steam – using the provided steaming
    tray, vegetables to fish to dumplings can
    all be steamed on this one adjustable
    function.
    Soup – prepare your favorite soup recipe
    in your Cuisinart® Rice Plus™ MultiCooker. Keep the soup warm in the same
    pot after it has finished cooking with the
    Keep Warm function.
    Reheat – the large capacity of the Rice
    Plus™ Multi-Cooker can handle leftovers
    for the next day. When using this function,
    just add a little bit of water or broth to the
    rice to bring back some of the moisture.
    3. Use the Hour and Minute button to
    select the desired time. Hold button
    down to scroll through the digits, or
    press and release to advance one digit
    at a time. Be sure the PM indicator is
    on if a PM time is desired
    4. To exit the Set Time mode, press any
    function button besides Hour or Minute,
    or do nothing for a period of three
    seconds.

    Cooking Rice/Oatmeal/Quick
    Cooking
    1. Fill cooking pot with ingredients (see
    pages 9 to 14 for tips and hints and
    cooking guidelines).
    2. Select the appropriate menu function
    by pressing the Menu button.
    3. Your current selection will be displayed
    on the LCD screen.
    4. Start cooking:
    a. To start cooking immediately, press
    the Start button.
    The white Start LED will light to
    indicate that the unit is cooking.



  • Page 7

    b. To start cooking with a delay, set
    your Rice Plus™ Multi-Cooker to
    finish cooking at a specific time:

    Steaming



    2. Select the Steam menu function by
    pressing the Menu button.

    i. Press and hold the Finish Time
    button until the four digit Ready
    Time display begins to flash. You
    are now in the Finish Time set
    mode.

    ii. Use the Hour and Minute button
    to select the desired Ready Time.
    Hold button down to scroll through
    the digits, or press and release to
    advance one digit at a time. Be
    sure the PM indicator is on if a
    PM time is desired.
    iii. Press the Start button.
    The blue Finish Time LED will light.
    The Ready Time will be displayed.
    When the unit begins to cook, the
    Finish Time LED will turn off and the
    Start LED will light.
    5. During and after cooking:
    a. The current time will be displayed
    during the first portion of the cooking
    process. A tone will sound and the
    Remaining Time will count down
    when there are approximately 10 to
    15 minutes remaining in the process.
    For a list of approximated cooking
    times, see page 10.
    b. Once cooking time has expired, the
    unit will automatically switch to Keep
    Warm. The blue Keep Warm LED will
    light and the LCD will display the
    remaining Keep Warm Time. The unit
    will remain on Keep Warm for up to
    24 hours. When the Keep Warm Time
    expires, the unit will turn off
    automatically.
    c. To turn off the unit at any time, press
    the Off button.
    d. Once you are ready to serve, press
    the Lid Release button to open the
    lid.
    e. Fluff contents (if applicable) with
    paddle or utensil suitable for nonstick cookware.
    f. Lift and remove the cooking pot from
    the unit using pot holders.

    1. Add 2 liquid measuring cups of water
    and close lid.

    3. Use the Hour and Minute button to
    select the desired time (see steaming
    chart, page 14).
    4. Start steaming by pressing the Start
    button.
    a. The white Start LED will light to
    indicate that the unit is cooking. The
    LCD will display your menu selection
    as well as your Remaining Time.
    5. Once the 3 minutes preheat time has
    expired, the unit will beep to indicate
    that you can insert the steaming rack
    into the cooking pot.
    6. Fill steaming rack with ingredients,
    place steaming rack in cooking pot
    and close lid.
    7. Let time continue to run on the Steam
    function.
    8. During and after steaming:
    a. To view the current time during
    cooking, press the Time Display
    button.
    b. Once cooking time has expired, the
    unit will turn off.
    Note: The automatic Keep Warm
    function does not work for this menu
    function.
    c. To turn off the unit at any time, press
    the Off button.
    d. Once you are ready to serve, press
    the Lid Release button to open the
    lid.
    e. Lift and remove cooking pot from the
    unit using pot holders.

    Cooking Risotto
    1. Add oil or butter per your recipe to the
    cooking pot and select the Risotto
    function by pressing the Menu button.
    2. To start cooking, press the Start button.
    The white Start LED will light to indicate
    that the unit is cooking.
    Note: Do not use the Finish Time
    function for risotto.
    3. Once the oil/butter is hot, add
    ingredients to sauté. It is during this time
    



  • Page 8

    that you will sauté the rice and reduce
    the liquid (wine, apple juice if desired).
    a. Once the sauté step is complete, add
    the broth and any desired spices and
    close the lid.
    4. During and after cooking:
    a. The current time will be displayed
    during the first portion of the cooking
    process. The Remaining Time will
    count down when there are 10 to 15
    minutes remaining in the process.
    For a list of approximated cooking
    times, see page 10.
    b. Once cooking time has expired, the
    unit will automatically switch to Keep
    Warm. The blue Keep Warm LED will
    light and the LCD will display the
    remaining Keep Warm Time. The unit
    will remain on Keep Warm for up to
    24 hours. When the Keep Warm Time
    expires, the unit will turn off
    automatically.


    N
     ote: We recommend serving risotto
    immediately for best results. If you
    use the Keep Warm function, stir
    more liquid (broth/stock) into the
    risotto to achieve a creamy texture
    again.

    c. To turn off the unit at any time, press
    the Off button.
    d. Once you are ready to serve, press
    the lid release button to open the lid.

    b. Do not use the Finish Time function
    for soup or slow cooking.
    4. Once the oil/butter has preheated,
    add ingredients to sauté.
    a. Once the sauté step is complete,
    add remaining ingredients and switch
    to the Soup or Slow Cook function.
    b. Using the Hour and Minute button,
    set the desired cooking time and
    press the Start button.
    5. During and after cooking:
    a. To view the current time during
    cooking, press the Time Display
    button.
    b. Once cooking time has expired, the
    unit will automatically switch to Keep
    Warm. The blue Keep Warm LED
    will light and the LCD will display the
    remaining Keep Warm Time. The unit
    will remain on Keep Warm for up to
    24 hours. When the Keep Warm Time
    expires, the unit will turn off
    automatically.
    c. To turn off the unit at any time, press
    the Off button.
    d. Once you are ready to serve, press
    the Lid Release button to open the
    lid.
    e. Lift and remove cooking pot from the
    unit using pot holders.

    e. Lift and remove cooking pot from the
    unit using pot holders.

    6. Note: If making a recipe that uses raw
    meat that is not browned first, let soup
    or slow cook recipe simmer a minimum
    of 3½ hours.

    Cooking Soup or Slow
    Cooking

    Keep Warm

    1. If sautéing is necessary for your soup or
    slow cooking recipe, add oil or butter to
    the cooking pot to sauté soup or slow
    cooking ingredients, if desired (see
    recipes for tips and hints). If you do not
    need to sauté or brown anything before
    cooking, add soup/slow cooking
    ingredients and skip to step 4b.
    2. Select the Quick Cook function by
    pressing the Menu button.

    1. Select and start the Keep Warm
    function by pressing the Keep Warm
    button.
    The blue Keep Warm LED and white
    Start LED will light, and the remaining
    time will start to count down. Default
    time for Keep Warm is 24 hours.
    2. To turn off the unit at any time, press
    the Off button.

    3. Start cooking:

    3. Once you are ready to serve, press the
    Lid Release button to open the lid.

    a. To start cooking, press the Start
    button to heat oil/butter.

    4. Lift and remove the cooking pot from
    the unit using pot holders.

    The white Start LED will light to
    indicate that the unit is cooking.

    Adding Cook/Keep Warm Time

    

    1. Start cooking as above.



  • Page 9

    2. Use the Hour and/or Minute button to
    change the Remaining Time during
    Cooking/Keep Warm. The unit will
    continue to cook/keep warm.
    Note: This function will not work
    for all cooking functions.

    Reheating
    1. Select the Reheat function by pressing
    the Menu button.
    2. Your current selection will be displayed
    on the LCD screen.
    3. Start reheating by pressing the Start
    button.
    a. The white Start LED will light to
    indicate that the unit is reheating.
    4. During and after reheating:
    a. The current time will be displayed
    during the first portion of the
    reheating process. A tone will sound
    and the Remaining Time will count
    down when there are approximately
    10 to 15 minutes remaining in the
    process. For a list of approximated
    cooking times, see page 10.
    b. Once reheating time has expired, the
    unit will automatically switch to Keep
    Warm. The blue Keep Warm LED will
    light and the LCD will display the
    remaining Keep Warm Time. The unit
    will remain on Keep Warm for up to
    24 hours. When the Keep Warm Time
    expires, the unit will turn off
    automatically.
    c. To turn off the unit at any time, press
    the Off button.

    thoroughly, or washed in the dishwasher.
    Dry all parts after every use.
    If food sticks to the surface of the
    cooking pot, fill with warm, soapy water
    and allow to soak before cleaning.
    3. If scouring is necessary, use a
    nonabrasive cleanser or liquid detergent
    with a nylon pad or brush.
    4. Wipe base of unit with a soft, damp
    cloth or micro fiber towel. NEVER
    IMMERSE BASE OF UNIT IN WATER.
    5. Make sure all parts are cool before
    storing. Store unit in a clean dry place.
    6. Any other servicing should be performed
    by an authorized service representative.

    Tips and hints
    RICE TIPS
    •W
     e recommend rinsing all imported rice.
    Place rice in a medium bowl and cover
    with water. Do not use the cooking bowl.
    Swirl until the water appears cloudy, then
    drain in a fine mesh strainer. Fill the bowl
    with fresh water and repeat until water is
    clear or nearly clear.
    •S
     ome people wash domestic (not
    imported) rice, which is usually vitaminenriched. This removes the starch and
    makes it less sticky, but it also washes
    away some of those vitamins.
    •S
     ushi rice and most brown rice should
    always be rinsed before cooking. Follow
    the directions on the package your rice
    comes in.

    d. Once you are ready to serve, press
    the Lid Release button to open the
    lid.

    •B
     rown rice should be kept on the Keep
    Warm setting for no more than 2 hours.
    If kept at that setting longer, the rice may
    begin to ferment.

    e. Fluff contents (if applicable) with
    paddle or utensil suitable for nonstick cookware.

    •W
     hen measuring rice with your rice
    cooker cup, level it off with a table knife
    or spatula.

    f. Lift and remove the cooking pot from
    the unit using pot holders.

    •A
     dding a teaspoon of vegetable oil to rice
    or coating the cooking bowl lightly with
    nonstick cooking spray will result in rice
    with separated, less sticky grains.

    CLEANING AND CARE
    1. Unplug your cooker and allow it to cool
    before cleaning.
    2. Cooking pot, steaming rack, steam
    release vent, inner lid, measuring cup,
    paddle and spoon can be washed
    in warm soapy water and rinsed

    •A
     fter adding rice to the cooking bowl, level
    it off to cover the entire bottom of the bowl
    so it cooks evenly.
    •T
     he taste of the water will affect the taste
    of the rice. If you do not like the taste of
    your tap water, use filtered water.
    • Rice can be cooked in liquids other than
    



  • Page 10

    water. Use low-fat, low-sodium meat or
    vegetable stocks/broths. Fish stock or
    clam broth may be used for seafoodflavored rice.
    • When making rice, open the rice cooker as
    soon as the audible tone sounds to indicate
    cooking cycle is complete. Stir rice with the
    rice paddle or a wooden spoon – this
    prevents rice from hardening or getting
    sticky.
    • For combination dishes of rice, steamed
    vegetables, seafood, poultry and/or meats,
    use our recipes as a guide and then create
    your own.
    • The best time to add vegetables to rice is
    just after the Rice Plus™ finishes cooking
    and enters the Keep Warm mode. Stir in
    chopped raw vegetables, such as green
    onions, slivered snow peas, shredded
    carrots, or even grape tomatoes to add
    texture to the dish – they will warm up while
    the rice is resting, and if served within 5 to
    10 minutes, will retain their unique textures.
    • When you don’t have time to monitor or
    constantly stir dishes like Risotto and
    Oatmeal, use your Rice Plus™. Just select
    the specific program and walk away. The
    unit will go to Keep Warm when food is
    finished cooking.
    • If your recipe calls for salt, add it after
    adding liquid, and swirl with the rice paddle
    or a wooden spoon to evenly distribute it–
    then level off the rice as evenly as possible.

    quick cook
    • The Quick Cook function can be used as
    a sauté function when used in combination
    with the Slow Cook or Soup function. Use
    the Quick Cook function as a stovetop
    burner to sauté and brown meats, as well
    as vegetables and grains, before selecting
    the appropriate program to finish cooking
    a dish.
    • You can also use the Quick Cook function
    to prepare commercially packaged pilafs,
    rice and grain mixes. If directed to saute
    ingredients, select Quick Cook, add
    specified amount of butter or oil, rice,
    vegetables, and meat and sauté according
    to package instructions. Then add liquid,
    close the lid, and select appropriate
    cooking function to perfectly finish the job.

    10

    keep warm
    • The Keep Warm function is a great way to
    keep already heated foods warm for
    serving. It is not meant as a cooking
    function. Raw meats or foods under the
    temperature of 140°F should not be cooked
    using this function.

    soup/Slow Cooking
    • When using the Soup or Slow Cook
    function, the cooking pot should not be
    filled more than ¾ full.
    • Any meats should be browned first before
    slow cooking.

    Steaming
    • When steaming vegetables, clean them and
    trim to a consistent size so they cook
    evenly.
    • When steaming meats such as poultry or
    sausage, cut into small, consistently sized
    pieces (such as “finger strips” or ½-inch
    slices) and arrange in a single layer in the
    Steaming Basket.

    Oatmeal
    • Oatmeal should always be well stirred
    before serving.

    finish time
    • Some foods taste best when served just
    after they finish cooking. If you would like
    rice or other foods to be freshly cooked
    later in the day, decide on the time you’d
    like to eat, and program the desired Finish
    Time.
    • If using perishable fresh ingredients, do not
    use the Finish Time feature.
    • The following are approximate cooking
    times:
    • White rice – 45 minutes
    • Brown rice – 1 hour 50 minutes
    • Quick rice – 30 minutes
    • Soft – 55 minutes
    • Hard – 30 minutes
    • Risotto – 1 hour
    • Oatmeal – 50 minutes
    • Sushi – 40 minutes
    • Reheat – 35 minutes



  • Page 11

    COOKING CHARTS
    Guide for Cooking Rice
    Use these charts and the water level markings in the bowl as a guideline. There are variables
    in the texture of cooked rice, from subtle differences between brands to rinsing or not rinsing
    to personal taste. Let your taste and preference serve as your best guide. If your rice/grain is
    too hard or chewy, increase water amounts by ¼ cup at a time. If rice/grain is too soft, reduce
    the water by ¼ cup until your desired texture is achieved.
    WHITE RICE PROGRAM
    RICE/GRAIN

    Maximum 8 rice cooker cups
    RICE

    WATER

    Use rice cooker cup (provided) 1 rice
    Use standard liquid measuring cup
    cooker cup = ¾ cup standard dry measure

    Long grain white
    Medium grain white
    Aromatic white (jasmine, basmati)
    Quinoa
    Millet

    For these grains, use the rice cooker cup (provided) and the White Rice
    water level markings on the inside of the bowl.
    Example: for 1 rice cooker cup, add water up to the White Rice
    1 cup line

    Bulgur wheat
    1

    Amaranth

    Couscous
    Kasha
    (roasted buckwheat)

    SUSHI RICE PROGRAM
    RICE/GRAIN

    1

    2

    2

    3



    4

    3

    5



    6



    7



    8

    6

    1

    1

    2

    2

    3

    3

    4

    4

    5

    5

    6

    6

    7

    7

    8

    8

    Maximum 6 rice cooker cups/Minimum 2 rice cooker cups
    RICE
    WATER
    Use rice cooker cup (provided) 1 rice
    Use standard liquid measuring cup
    cooker cup = ¾ cup standard dry measure

    White Sushi
    Brown Sushi

    For these grains, use the rice cooker cup (provided) and the Sushi Rice
    water level markings on the inside of the bowl.
    Example: for 2 rice cooker cups, add water up to the Sushi Rice 2 cup line

    For the above, use rice cooker cup (provided) 1 rice cooker cup = ¾ cup standard dry measure
    11



  • Page 12

    BROWN RICE PROGRAM
    RICE/GRAIN

    Maximum 6 rice cooker cups (unless otherwise specified)
    RICE
    WATER
    Use rice cooker cup (provided) 1 rice
    Use standard liquid measuring cup
    cooker cup = ¾ cup standard dry measure

    Long Grain Brown (includes aromatic For these grains, use the rice cooker cup (provided) and the Brown Rice
    browns like jasmine and basmati)
    water level markings on the inside of the bowl.
    Example: for 1 rice cooker cup, add water up to the Brown Rice 1 cup line
    Medium Grain Brown
    Short Grain Brown
    Wehani
    Black Rice
    Wild Rice is a unique grain that does not follow other brown rice
    measurements. For this grain, use the rice cooker cup with the
    measurements listed below, and follow the Brown Rice water level markings
    on the inside of the bowl as listed below.
    Wild Rice

    Oatmeal PROGRAM
    OATS/GRAIN

    ¾

    1 cup line



    2 cup line



    3 cup line

    3

    4 cup line



    5 cup line



    7 cup line

    Maximum 6 rice cooker cups (unless otherwise specified)
    GRAIN
    WATER
    Use rice cooker cup (provided) 1 rice
    Use standard liquid measuring cup
    cooker cup = ¾ cup standard dry measure

    Rolled Oats

    Steel Cut or Irish Oats

    Instant Polenta
    RISOTTO PROGRAM
    RICE

    1



    2



    3



    4

    5

    5



    6

    8



    3



    5

    4



    1

    4

    2

    8

    RICE

    Maximum 2½ rice cooker cups
    STOCK

    Use rice cooker cup (provided) 1 rice
    Use standard liquid measuring cup
    cooker cup = ¾ cup standard dry measure

    Arborio
    Carnaroli

    ½



    1

    2



    4

    For the above, use rice cooker cup (provided) 1 rice cooker cup = ¾ cup standard dry measure
    12



  • Page 13

    Cooked Yields
    See the charts below for approximate cooking yields. All yields are measured in a standard
    dry measuring cup.
    WHITE RICE PROGRAM
    RICE/GRAIN

    COOKED YIELD FOR 1 RICE COOKER CUP

    Long Grain White



    Medium Grain White



    Aromatic White, (jasmine, basmati)

    3

    Quinoa

    4

    Millet

    4

    Bulgur Wheat



    Amaranth



    Couscous



    Kasha (roasted buckwheat)



    SUSHI RICE PROGRAM
    RICE/GRAIN

    COOKED YIELD FOR 2 RICE COOKER CUPS

    White Sushi



    Brown Sushi



    BROWN RICE PROGRAM
    RICE/GRAIN

    COOKED YIELD FOR 1 RICE COOKER CUP
    (unless otherwise specified)

    Long Grain Brown (includes aromatic
    browns like jasmine and basmati)



    Medium Grain Brown



    Short Grain Brown



    Wehani



    Black Rice



    Wild Rice

    2½ (yield for ¾ cup)

    OATMEAL PROGRAM
    OATS/GRAIN
    Rolled Oats
    Steel Cut or Irish Oats
    Instant Polenta

    COOKED YIELD FOR 1 RICE COOKER CUP
    (unless otherwise specified)
    2
    3¼ (yield for 1¼ cups)
    4

    RISOTTO PROGRAM
    RICE
    Arborio
    Carnaroli

    COOKED YIELD FOR 1 RICE COOKER CUP



    For the above, use rice cooker cup (provided) 1 rice cooker cup = ¾ cup standard dry measure
    13



  • Page 14

    Guide for Steaming Vegetables, Poultry and Seafood
    Put two liquid measuring cups of water into the cooking pot. Arrange foods in a single layer
    in the steaming tray. Vegetables should be cut in similar sizes as indicated. Cooking times
    are approximate and will yield cooked but crisp/tender vegetables. Add more time for more
    tender/softer vegetables or cut back on time for crispier vegetables to taste.
    Foods must be removed immediately after vegetables have finished cooking to prevent
    overcooking. If cooking vegetables over rice, use chart to determine approximatley when to
    add steaming tray to rice cooker.
    Note: A beep will indicate the end of a 3-minute preheating time. Cooking times below
    include the 3-minute preheat.
    FOOD

    AMOUNT

    PREPARATION

    COOKING TIME

    Asparagus

    4 ounces (about 15 spears)

    trimmed and halved

    8 minutes

    Baby Bok Choy

    2 whole

    halved

    17 minutes

    Broccoli

    10 ounces

    2-inch florets

    15 minutes

    Cabbage Leaves

    4 leaves

    cored

    6 minutes

    Carrots - Baby

    12 ounces

    whole

    18 minutes

    Carrots - Sliced

    6 ounces (about 1½ cups)

    sliced (½-inch thick)

    11 minutes

    Green Beans

    5 ounces

    trimmed

    9 minutes

    Lettuce Leaves,
    Butter Variety

    6 leaves

    cored

    6 minutes

    Peas, Snow

    4 ounces

    trimmed

    8 minutes

    Potatoes, New

    12 ounces

    quartered

    16 minutes

    Potatoes, Yellow/Gold

    12 ounces

    ¾-inch pieces

    16 minutes

    Potatoes, Sweet

    1 pound

    ¾-inch cubes

    17 minutes

    Squash, Summer/Zucchini

    6 ounces (2 cups sliced)

    sliced (½-inch thick)

    8 minutes

    Chicken

    1 pound

    2-inch strips

    25 minutes

    Shrimp

    1 pound

    peeled and deveined

    15 minutes

    Fin Fish (salmon,
    swordfish, etc.)

    12 ounces

    cut to fit steaming rack

    18 minutes

    14



  • Page 15

    Troubleshooting
    PROBLEM

    Liquid boiled
    over

    Rice is
    undercooked
    or too hard/
    soft

    Rice is
    scorched/
    burned

    Rice is dry

    Finish Time
    did not
    function as
    expected

    The cooker
    will not turn
    on

    The cooker
    turned itself
    off

    CAUSE

    SOLUTION

    Liquid/Rice amounts were
    incorrect

    Refer to page 11

    Rice was not washed thoroughly

    Certain rices need to be washed thoroughly prior to cooking.
    Refer to page 9 for more information

    Steam release was not inserted

    Be sure that the steam release is in place before cooking

    Rice’s starch content is too high

    You can add a pinch of salt or a drop of oil to your recipe to
    counteract the high starch content of your rice

    Water/Rice amounts were
    incorrect

    Refer to page 11

    Wrong program selected

    Refer to pages 6 and 11 for information and a chart of which
    program should be selected for different types of grains

    Rice was not washed thoroughly

    Certain rices need to be washed thoroughly prior to cooking.
    Refer to page 9 for more information

    Pan was not washed thoroughly
    after last use

    Be sure to clean your cooking pot thoroughly after each use.
    Refer to page 9 for cleaning and care instructions

    Steam release was not inserted

    Be sure that the steam release is in place before cooking

    Rice was kept on Keep Warm for
    over 12 hours

    We do not suggest leaving rice in the cooker on Keep Warm for
    more than 12 hours. Note: For brown rice we do not suggest
    leaving on Keep Warm for more than 2 hours

    Rice was reheated

    If your rice comes out too dry when reheated, add additional
    liquid to your cooking pot when reheating in the future

    Lid was not closed completely

    Be sure the lid is closed completely during rice cooking

    The Current Time was not set
    correctly

    Refer to page 6 for instructions on how to set the clock

    The Finish Time was not set
    correctly

    Refer to page 7 for instructions on how to set your Finish Time

    A program that does not allow
    Finish Time was selected

    Finish Time cannot be used with Steaming, Risotto, Soup or
    Slow Cook

    The unit is not plugged in

    Be sure that unit is plugged in

    The unit has malfunctioned and
    needs repair

    Contact customer service at 1-800-726-0190

    There has been a power failure

    Wait for your power to resume and try again

    The power cord was not inserted
    correctly/has fallen out

    Be sure that the unit is plugged in. Since the cord is removable,
    it is important to be sure the plug is fully inserted at both ends

    The unit has overheated

    Be sure that your ingredients have been added to the cooking
    pot and that the cooking pot is in place. Wait a few minutes for
    the unit to cool down and try again.

    The unit has finished cooking/
    Keep Warm

    For most functions, the unit will automatically turn off after the
    programmed Keep Warm time has elapsed. For functions that
    do not have Keep Warm, the unit will automatically turn off
    after the cooking time has elapsed. This is normal

    15



  • Page 16

    WARRANTY
    Limited Three-Year
    Warranty
    This warranty supersedes all previous warranties
    on Cuisinart® Rice Plus™ Multi-Cooker with Fuzzy
    Logic Technology. This warranty is available to
    consumers only. You are a consumer if you own a
    Cuisinart® Rice Plus™ Multi-Cooker with Fuzzy
    Logic Technology that was purchased at retail for
    personal, family, or household use. Except as
    otherwise required under applicable state law,
    this warranty is not available to retailers or other
    commercial purchasers or owners. We warrant
    that your Cuisinart® Rice Plus™ Multi-Cooker will
    be free of defects in material or workmanship
    under normal home use for three years from the
    date of original purchase. We suggest that you
    complete and return the enclosed product
    registration card promptly to facilitate verification
    of the date of original purchase. However, return
    of this product registration card does not
    eliminate the need for the consumer to maintain
    the original proof of purchase in order to obtain
    the warranty benefits. In the event that you do not
    have proof of purchase date, the purchase date
    for purposes of this warranty will be the date of
    manufacture.
    If your Cuisinart® Rice Plus™ Multi-Cooker should
    prove to be defective within the warranty period,
    we will repair it (or, if we think it necessary,
    replace it) without charge to you. To obtain
    warranty service, please call our Consumer
    Service Center toll-free at 1-800-726-0190, or
    write to:
    Cuisinart
    150 Milford Road
    East Windsor, NJ 08520
    To facilitate the speed and accuracy of your
    return, please enclose $10.00 for shipping and
    handling of the product. Please also be sure to
    include a return address, daytime phone number,
    description of the product defect, product serial
    number (stamped on bottom of product base),
    and any other information pertinent to the
    product’s return.
    Please pay by check or money order (California
    residents need only supply proof of purchase and
    should call 1-800-720-0190 for shipping
    instructions).
    NOTE: For added protection and secure handling
    of any Cuisinart® product that is being returned,
    we recommend you use a traceable, insured
    delivery service. Cuisinart cannot be held
    responsible for in-transit damage or for packages
    that are not delivered to us. Lost and/or damaged
    products are not covered under warranty.
    Your Cuisinart® Rice Plus™ Multi-Cooker has been
    manufactured to strict specifications and has

    16

    been designed for use with the Cuisinart® Rice
    Plus™ Multi-Cooker accessories and replacement
    parts. These warranties expressly exclude any
    defects or damages caused by accessories,
    replacement parts, or repair service other than
    those that have been authorized by Cuisinart.
    These warranties do not cover any damage
    caused by accident, misuse, shipment, or other
    than ordinary household use. These warranties
    exclude all incidental or consequential damages.
    Some states do not allow the exclusion or
    limitation of incidental or consequential damages,
    so the foregoing limitation may not apply to you.
    California Residents Only
    California law provides that for In-Warranty
    Service, California residents have the option of
    returning a nonconforming product (A) to the
    store where it was purchased or (B) to another
    retail store which sells Cuisinart® products of the
    same type. The retail store shall then, according
    to its preferences, either repair the product, refer
    the consumer to an independent repair facility,
    replace the product, or refund the purchase price
    less the amount directly attributable to the
    consumer’s prior usage of the product. If the
    above two options do not result in the appropriate
    relief to the consumer, the consumer may then
    take the product to an independent repair facility
    if service or repair can be economically
    accomplished.* Cuisinart and not the consumer
    will be responsible for the reasonable cost of
    such service, repair, replacement, or refund of
    nonconforming products under warranty.
    California residents may also, according to their
    preference, return nonconforming products
    directly to Cuisinart for repair or, if necessary,
    replacement by calling our Consumer Service
    Center toll-free at 1-800-726-0190. Cuisinart will
    be responsible for the cost of the repair,
    replacement, and shipping and handling of such
    nonconforming products under warranty.
    Before Returning Your Cuisinart ® Product
    If you are experiencing problems with your
    Cuisinart® product, we suggest that you call our
    Consumer Service Center at 1-800-726-0190
    before returning the product for servicing. Often,
    our Consumer Service Representatives can help
    solve the problem without having the product
    serviced. If servicing is needed, a Representative
    can confirm whether the product is under
    warranty and direct you to the nearest service
    location.
    *Important: If the nonconforming product is to be
    serviced by someone other than Cuisinart’s
    Authorized Service Center, please remind the
    servicer to call our Consumer Service Center at
    1-800-726-0190 to ensure that the problem is
    properly diagnosed, the product is serviced with
    the correct parts, and to ensure that the product
    is still under warranty.



  • Page 17

    Recipes
    All recipes in this Instruction & Recipe Booklet
    are written with the included Rice Plus™ MultiCooker measuring cup to measure the rice or
    grain. The liquid is measured with a standard
    liquid measure cup (1 cup = 8 ounces = 16
    tablespoons). The cooker measuring cup = ¾
    cup standard dry rice measure or 12 tablespoons.

    Only white rice can be cooked to the maximum
    amount possible in the Rice Plus™ Multi-Cooker
    (8 cooker cups). Do not cook more than the
    suggested amounts of other rice on the cooking
    chart, as the amount of liquid needed to cook
    larger amounts will boil over.

    Contents
    White Rice
    White Rice with Steamed
    Salmon . . . . . . . . . . . . . . . . . . . . . . .
    Jasmine Thai Scented Rice . . . . . . .
    Red Beans and Rice . . . . . . . . . . . . .
    Sausage and Shrimp
    Jambalaya . . . . . . . . . . . . . . . . . . . .
    Zucchini Couscous . . . . . . . . . . . . . .
    Hard Rice
    Tomato, Mozzarella
    and Basil Rice Salad . . . . . . . . . . . . .
    Greek Salad . . . . . . . . . . . . . . . . . . .

    18
    18
    19
    19
    20

    20
    21

    Sushi Rice
    Perfect Sushi Rice . . . . . . . . . . . . . . 21
    Avocado, Scallion & Basil Roll . . . . . 22
    Shrimp & Asparagus Roll . . . . . . . . . 22
    Brown Rice
    Wheat Berry & Vegetable Salad . . .
    Wild Rice Waldorf Salad . . . . . . . . .
    Tabouleh . . . . . . . . . . . . . . . . . . . . .
    Brown Rice with Black Beans
    and Tomatoes . . . . . . . . . . . . . . . . .
    Quinoa Fruit Salad . . . . . . . . . . . . . .
    Risotto
    Asparagus & Tomato Risotto . . . . .
    Butternut Squash Risotto . . . . . . . . .
    Mixed Mushroom
    & Mascarpone Risotto . . . . . . . . . . .
    Traditional Rice Pudding . . . . . . . . .
    Indian Spiced Rice Pudding . . . . . .

    23
    24
    24
    25
    25

    26
    26
    27
    27
    28

    Oatmeal
    Cinnamon Maple Oatmeal . . . . . . . 28
    Creamy Irish Oatmeal
    with Blueberries . . . . . . . . . . . . . . . . 28
    Cranberry Oat Bran . . . . . . . . . . . . . 29
    Gorgonzola and Parmesan
    Polenta with Pine Nuts . . . . . . . . . . 29
    Set Polenta . . . . . . . . . . . . . . . . . . . . 29
    Quick Cooking
    Israeli Couscous with
    Moroccan Vegetables . . . . . . . . . . . 30
    Basmati Rice with Indian Spices . . . 30
    Slow Cooking
    Pasta with Four Cheeses . . . . . . . .
    Marinara Sauce . . . . . . . . . . . . . . . .
    Lentils Provençal . . . . . . . . . . . . . . .
    Turkey Chili . . . . . . . . . . . . . . . . . . .

    31
    31
    32
    32

    Soup
    Soba Noodle Soup . . . . . . . . . . . . . 33
    Black Bean Soup . . . . . . . . . . . . . . . 33
    Pappa al Pomodoro . . . . . . . . . . . . . 34
    Steaming
    Mixed Garden Vegetables . . . . . . . .
    Tofu & Asian-Style Vegetables
    with a Ginger Marinade . . . . . . . . . .
    Asian Chicken Wraps . . . . . . . . . . . .
    Steamed Vegetable Wontons . . . . .

    34
    35
    35
    36

    17



  • Page 18

    White Rice
    White Rice with
    Steamed Salmon

    Jasmine Thai
    Scented Rice

    A light dish, perfect for a summer lunch
    or dinner.

    This rice can be a base to many different dishes. Try it
    with grilled chicken or shellfish.

    Setting: White
    Makes about 8 cups

    Setting: White
    Makes about 12 cups

    3


    12

    1
    2⁄3

    ¼
    3
    1
    ¾
    2

    6
    cooker cups jasmine rice

    water (to the 6-cup white rice marking

    in cooking pot)
    1
    2 x 1-inch piece fresh ginger, sliced
    4
    garlic cloves, sliced
    10
    1 x ½-inch pieces lemon peel
    5
    large fresh basil leaves
    3 to 4 scallions, thinly sliced
    ¼
    cup chopped fresh parsley
    ¼
    teaspoon plus one pinch sea salt,

    divided
    ¼
    teaspoon lemon zest

    cooker cups long grain white rice
    water (to the 3-cup white rice marking
    in cooking pot)
    ounces salmon fillet, cut to fit the
    steaming tray
    cup diced, peeled cucumber
    cup chopped red onion
    teaspoons lemon zest
    cup fresh lemon juice
    tablespoons extra virgin olive oil
    teaspoon sea salt
    teaspoon freshly ground black pepper
    teaspoons fresh dill

    Put the rice and water in the cooking pot of the
    Cuisinart® Rice Plus™ Multi-Cooker. Select the
    White Rice function and press Start.

    Put the rice, water, ginger, garlic, lemon peel and
    basil in the cooking pot of the Cuisinart® Rice
    Plus™ Multi-Cooker. Select the White Rice function
    and press Start.

    When the timer indicates that there are about 10 to
    15 minutes left of cooking time, insert the steaming
    tray with the salmon.

    Once the audible tone has sounded to indicate the
    end of cooking, open the lid and add the remaining
    ingredients; toss to combine.

    Once the audible tone has sounded to indicate the
    end of cooking, allow the cooker to rest, closed, for
    an additional 5 minutes. Open the lid and carefully
    remove the steaming tray with the salmon using pot
    holders. Turn the unit off. Remove the skin and flake
    the salmon to about 1-inch pieces; reserve.

    Adjust seasonings and serve immediately.

    Add the remaining ingredients to the cooking pot
    and toss to combine. Add the reserved flaked
    salmon and toss until just combined.
    Adjust seasonings and serve immediately. This dish
    is just as delicious served chilled.
    Nutritional information per serving (based on 1 cup):
    Calories 320 (28% from fat) • carb. 45g • pro. 13g
    • fat 10g • sat. fat 2g • chol. 25mg • sod. 290mg
    • calc. 36mg • fiber 0g

    18

    Nutritional information per serving (based on 1 cup):
    Calories 250 (0% from fat) • carb. 55g • pro. 5g
    • fat 0g • sat. fat 0g • chol. 0mg • sod. 50mg
    • calc. 12mg • fiber 1g



  • Page 19

    Red Beans and Rice
    The Cuisinart® version of the Jamaican
    staple brings out the flavors of
    Jamaican jerk seasoning.

    Settings: Quick Cook & White
    Makes about 8 cups
    3

    1
    2
    ½
    12⁄3
    2
    4
    1
    1
    1
    ½
    4
    3

    1

    cooker cups dried red kidney
    beans, soaked overnight
    tablespoon extra virgin olive oil
    garlic cloves, finely chopped
    jalapeño, finely chopped
    cups unsweetened coconut milk
    cups reduced-sodium vegetable broth
    stems fresh thyme
    bay leaf
    teaspoon sea salt, divided
    ½ x ½-inch piece fresh ginger, peeled
    teaspoon ground cinnamon
    green onions, sliced
    cooker cups medium-grain
    white rice
    cup water

    Put the olive oil in the cooking pot of the Cuisinart®
    Rice Plus™ Multi-Cooker. Select the Quick Cook
    function and press Start. Once oil is hot and
    shimmering, about 2 minutes, add the garlic and
    jalapeño. Sauté 2 to 3 minutes, or until fragrant.
    Add the beans, coconut milk, broth, thyme, bay
    leaf, ½ teaspoon salt and ginger.
    Switch the cooker to the White Rice function and
    press Start. Close the lid and let cook for 35
    minutes.
    Once the 35 minutes have elapsed, open the lid
    and add the rice and water. Close the lid again and
    let the unit complete its cooking program.
    Once the audible tone has sounded to indicate the
    end of cooking, open the lid and add the remaining
    ingredients; toss to combine.
    Adjust seasonings and serve immediately.
    Nutritional information per serving (based on 1 cup):
    Calories 470 (21% from fat) • carb. 77g • pro.18g
    • fat 11g • sat. fat 9g • chol. 0mg • sod. 420mg
    • calc. 141mg • fiber 13g

    Sausage and Shrimp
    Jambalaya
    Settings: Quick Cook & White
    Makes about 8 cups
    6

    12

    ½
    ¾
    1⁄3

    ½

    2


    ¾

    1
    1
    ¼

    ounces Andouille sausage (chicken
    or turkey), cut into ½-inch slices
    ounces peeled and deveined shrimp,
    halved length-wise
    tablespoon extra virgin olive oil
    cup chopped onion (about 1 small)
    cup chopped celery
    (about 1 medium stalk)
    cup chopped red bell pepper
    (about ½ medium pepper)
    garlic cloves, chopped
    cooker cups long-grain white rice
    teaspoons dried thyme
    teaspoon chili powder
    cups chicken stock
    cup marinara sauce
    bay leaf
    cup chopped fresh parsley

    Place the sausage and shrimp in the steaming tray;
    reserve.
    Put the olive oil in the cooking pot of the Cuisinart®
    Rice Plus™ Multi-Cooker. Select the Quick Cook
    function and press Start. Once oil is hot and
    shimmering, about 2 minutes, add the onion,
    celery, pepper and garlic. Sauté 2 to 3 minutes, or
    until fragrant. Add the rice, thyme and chili powder.
    Stir until rice is translucent, 2 to 3 minutes. Add the
    stock, sauce and bay leaf.
    Switch the cooker to the White Rice function and
    press Start. Close the lid and let cook.
    When the timer indicates that there are about 10
    to 15 minutes left of cooking time, place the filled
    steaming tray in the cooking pot. Close lid again
    and let the unit complete its cooking program.
    Once the audible tone has sounded to indicate
    the end of cooking, allow the rice cooker to rest,
    closed, for an additional 5 minutes. Open the lid
    and carefully remove the steaming tray with the
    sausage and shrimp using pot holders. Turn the
    unit off. Gently toss rice mixture with steamed
    shrimp and sausage. Add half of the parsley and
    toss to combine. Adjust seasonings to desired
    taste. Transfer to a serving bowl; sprinkle with
    remaining chopped parsley.
    Nutritional information per serving (based on 1 cup):
    Calories 280 (11% from fat) • carb. 43g • pro. 18g
    • fat 4g • sat. fat 1g • chol. 80mg • sod. 520mg
    • calc. 57mg • fiber 1g

    19



  • Page 20

    Zucchini Couscous
    The White Rice function makes light and fluffy couscous.
    Mediterranean flavors are at the forefront of this dish
    and go well with steamed fish.

    Setting: White
    Makes about 10 cups
    4

    3
    ½
    21⁄3

    ¼
    2
    1⁄3
    ¼
    1⁄3

    cooker cups plain or whole wheat
    couscous (not instant)
    cups water
    teaspoon sea salt, divided
    cups chopped zucchini (about 2 small
    to medium zucchini)
    cup chopped fresh mint
    teaspoons fresh lemon zest
    cup chopped fresh parsley
    teaspoon freshly ground black pepper
    cup extra virgin olive oil

    Put the couscous, water and a pinch of salt in the
    cooking pot of the Cuisinart® Rice Plus™ MultiCooker. Select the White Rice function and press
    Start.
    Once the audible tone has sounded to indicate the
    end of cooking, open the lid and add the
    remaining ingredients; toss to combine.
    Adjust seasonings and serve immediately.
    Nutritional information per serving (based on 1 cup):
    Calories 270 (27% from fat) • carb. 42g • pro. 7g
    • fat 8g • sat. fat 1g • chol. 0mg • sod. 125mg
    • calc. 24mg • fiber 3g

    20

    Hard Rice
    Tomato, Mozzarella
    and Basil Rice Salad
    Setting: Hard
    Makes about 10 cups
    3


    ¼
    ½
    4
    1

    ¾
    ½

    cooker cups long-grain white rice
    water (to the 3-cup white rice marking
    in cooking pot)
    cup extra virgin olive oil
    cup thinly sliced fresh basil (chiffonade)
    cups halved grape tomatoes
    pound fresh mozzarella,
    cubed (about 3 cups cubed)
    teaspoon sea salt
    teaspoon freshly ground black pepper

    Put the rice and water in the cooking pot of the
    Cuisinart® Rice Plus™ Multi-Cooker. Select the
    Hard Rice function and press Start.
    Once the audible tone has sounded to indicate the
    end of cooking, open the lid and add the
    remaining ingredients; toss to combine.
    Adjust seasonings and serve immediately.
    Nutritional information per serving (based on 1 cup):
    Calories 340 (43% from fat) • carb. 37g • pro. 12g
    • fat 16g • sat. fat 7g • chol. 35mg • sod. 190mg
    • calc. 29mg • fiber 1g



  • Page 21

    Sushi Rice
    Greek Salad
    Usually made with orzo, white rice
    complements the Greek flavors in this
    delicious and bright salad.

    Setting: Hard
    Makes about 12 cups
    4


    2
    2
    ¼
    2
    ½
    1
    3
    ¼
    ¼

    cooker cups long-grain white rice
    water (to 4-cup white rice marking
    in cooking pot)
    cups diced cucumber
    cups halved grape tomatoes
    cup chopped fresh parsley
    tablespoons extra virgin olive oil
    cup chopped kalamata olives
    cup crumbled feta
    tablespoons fresh lemon juice
    teaspoon sea salt
    teaspoon freshly ground black pepper

    Put the rice and water in the cooking pot of the
    Cuisinart® Rice Plus™ Multi-Cooker. Select the Hard
    Rice function and press Start.
    Once the audible tone has sounded to indicate the
    end of cooking, open the lid and add the remaining
    ingredients; toss to combine.
    Adjust seasonings and serve immediately.
    Nutritional information per serving (based on 1 cup):
    Calories 250 (24% from fat) • carb. 41g • pro. 6g
    • fat 6g • sat. fat 2g • chol. 10mg • sod. 320mg
    • calc. 91mg • fiber 1g

    Perfect Sushi Rice
    Setting: Sushi
    Makes about 8 cups
    3



    ¼
    3
    ¼

    cooker cups sushi rice, rinsed three
    times and pressed to reduce moisture
    water (to the 3-cup sushi rice marking
    in cooking pot)
    cup rice vinegar
    tablespoons Mirin
    teaspoon sea salt

    Put the rinsed and pressed rice in the cooking pot
    of the Cuisinart® Rice Plus™ Multi-Cooker. Add the
    remaining ingredients; stir to combine. Select the
    Sushi function and press Start.
    Once the audible tone has sounded to indicate the
    end of cooking, either keep warm on the automatic
    Keep Warm function or turn the unit off and
    remove rice to cool for making sushi.
    Nutritional information per serving (based on ½ cup):
    Calories 92 (0% from fat) • carb. 22g • pro. 2g
    • fat 0g • sat. fat 0g • chol. 0mg • sod. 58mg
    • calc. 0mg • fiber 1g

    Tips on Making
    Sushi Rolls:
    Sushi is very versatile and can be made with just
    about any filling that you wish. If using raw fish, be
    sure that it is sushi-grade fish from a reputable
    fishmonger. Cooked fish and vegetables are simple
    alternatives.
    A sushi mat is very helpful in rolling sushi. You can
    also hand-roll sushi if using nori (seaweed paper).
    Following are some suggestions for fillings to give
    guidelines on amounts – substitute your favorite
    flavors.

    21



  • Page 22

    Avocado, Scallion
    & Basil Roll

    Shrimp &
    Asparagus Roll

    Makes 1 roll
    Equipment needed: sushi rolling mat

    Makes 1 roll
    Equipment needed: sushi rolling mat


    cups Perfect Sushi Rice (page 18)
    ¼
    avocado, peeled, pitted and thinly

    sliced
    1
    scallion, thinly sliced
    6 to 7 fresh basil leaves

    bowl of cold water (to help in rolling

    sushi)

    1
    sheet nori
    1
    cup Perfect Sushi Rice (page 18)
    4
    steamed shrimp, halved (see steaming

    chart on page 12)
    2
    asparagus spears, blanched and halved

    horizontally
    1 to 2 tablespoons toasted sesame seeds

    bowl of cold water (to help in rolling

    sushi)

    Cover the sushi mat with plastic wrap (to prevent
    sticking). Wet hands with cold water and press sushi
    rice onto covered mat. Place the avocado, scallion
    and basil leaves in a thin horizontal line across the
    middle of the rice. Wet hands again with the water
    and, with the help of the sushi mat, roll the rice
    toward you in a jelly-roll fashion. Be sure to roll
    tightly, but without too much pressure, to ensure
    an even sushi roll.
    Unwrap the sushi mat and then, with a clean and
    sharp knife, cut into 8 pieces.
    Serve with pickled ginger, wasabi and light soy
    sauce.
    Nutritional information per roll:
    Calories 353 (16% from fat) • carb. 71g • pro. 8g
    • fat 7g • sat. fat 1g • chol. 0mg • sod. 179mg
    • calc. 22mg • fiber 5g

    Cover the sushi mat with plastic wrap (to prevent
    sticking). Lay the nori on top of the covered mat.
    Wet hands with cold water and press sushi rice on
    top of the nori, leaving a 1 inch space on the
    bottom of the nori, closest to you. Place the shrimp
    and asparagus spears in a thin horizontal line across
    the middle of the rice. Wet hands again with the
    water and, with the help of the sushi mat, roll the
    rice toward you in a jelly-roll fashion. Be sure to roll
    tightly, but without too much pressure, to ensure an
    even sushi roll.
    Unwrap the sushi mat. Place the toasted sesame
    seeds on a clean plate. Roll the sushi roll in the
    toasted sesame seeds to cover. Using a clean and
    sharp knife, cut into 8 pieces.
    Serve with pickled ginger, wasabi and light soy
    sauce.
    Nutritional information per roll:
    Calories 270 (14% from fat) • carb. 47g • pro. 13g
    • fat 4g • sat. fat 1g • chol. 43mg • sod. 165mg
    • calc. 27mg • fiber 3g

    22



  • Page 23

    Brown Rice
    Wheat Berry &
    Vegetable Salad
    Setting: Brown
    Makes about 6 cups
    2
    3
    ½
    ½
    11⁄3

    1

    1

    ½

    ½
    ½

    1⁄3

    cooker cups wheat berries
    cups water
    teaspoon sea salt
    medium red onion, chopped
    cups corn kernels, fresh or frozen
    (thawed)
    cup shredded zucchini
    (about ½ medium-large zucchini)
    cup chopped red bell pepper
    (about 1 medium pepper)
    cup chopped green onions
    (about 4 medium green onions)
    cup chopped sun-dried tomatoes
    cup Red Onion Vinaigrette
    (recipe follows)
    cup chopped fresh parsley

    Put the wheat berries, water and salt in the cooking
    pot of the Cuisinart® Rice Plus™ Multi-Cooker.
    Select the Brown Rice function and press Start.

    Red Onion
    Vinaigrette
    Makes about 1 cup
    ½

    1
    ½
    ¼
    ¼
    ½

    small red onion, cut into ½-inch dice
    teaspoons Dijon-style mustard
    teaspoon granulated sugar
    teaspoon sea salt
    teaspoon freshly ground black pepper
    cup white balsamic vinegar
    cup extra virgin olive oil

    Put the red onion, mustard, sugar, salt, pepper, and
    vinegar in a Cuisinart® Food Processor or Blender.
    Process until smooth. Slowly add the oil through
    the feed tube in a steady stream – do not add it
    too fast or the oil will not be able to incorporate
    itself into the vinegar mixture.
    Keep vinaigrette in a covered container in the
    refrigerator until ready to use.
    Nutritional information per serving
    (based on 1 tablespoon):
    Calories 64 (93% from fat) • carb. 1g • pro. 0g
    • fat 7g • sat. fat 1g • chol. 0mg • sod. 79mg
    • calc. 1mg • fiber 0g

    Once the audible tone has sounded to indicate the
    end of cooking, turn the unit off and open the lid.
    Spread the wheat berries on a baking sheet to cool.
    When wheat berries are cooled, place in a medium
    bowl with the corn, zucchini, red pepper, green
    onions, and sun-dried tomatoes. Toss gently to
    combine. Add the dressing and the parsley; toss
    to combine.
    Adjust seasonings and serve.
    Nutritional information per serving (based on ½ cup):
    Calories 155 (28% from fat) • carb. 25g • pro. 4g
    • fat 5g • sat. fat 1g • chol. 0mg • sod. 194mg
    • calc. 14mg • fiber 4g

    23



  • Page 24

    Wild Rice
    Waldorf Salad
    Setting: Brown
    Makes about 12 cups
    3

    1
    1
    2⁄3
    ½
    ½

    cooker cups wild rice
    cups water
    apple, cored and cut into ¼-inch dice
    cup dried cranberries
    cup chopped toasted pecans
    cup chopped red onion
    cup chopped celery

    Vinaigrette:
    ½
    cup finely chopped shallots
    4
    teaspoons Dijon-style mustard
    ½
    teaspoon sea salt
    ½
    teaspoon freshly ground black pepper
    6
    tablespoons sherry vinegar
    ½
    cup extra virgin olive oil
    Put the rice and water in the cooking pot of the
    Cuisinart® Rice Plus™ Multi-Cooker. Select the
    Brown Rice function and press Start.
    While rice is cooking and cooling, prepare the
    vinaigrette. Put the shallots, mustard, salt, pepper
    and vinegar in a small bowl; stir with a whisk to
    blend. Add the oil and whisk until emulsified;
    reserve.
    Once the audible tone has sounded to indicate the
    end of cooking, turn the unit off and open the lid.
    Spread the wild rice on a baking sheet to cool.
    When rice has cooled, place in a large bowl with
    the apple, cranberries, pecans, onion and celery.
    Toss gently to combine. Add the reserved
    vinaigrette; toss to combine.
    Adjust seasonings and serve.
    Nutritional information per serving (based on ½ cup):
    Calories 126 (35% from fat) • carb. 20g • pro. 2g
    • fat 5g • sat. fat 1g • chol. 0mg • sod. 59mg
    • calc. 4mg • fiber 2g

    24

    Tabouleh
    Setting: Brown
    Makes about 7 cups
    1
    1
    4
    ½
    4
    8
    ¼
    ½
    ¼
    ¼


    cooker cup bulgur wheat
    cup water
    cups fresh parsley, chopped
    cup fresh mint, chopped
    cups halved grape or cherry tomatoes
    scallions, chopped
    cup extra virgin olive oil
    cup fresh lemon juice
    teaspoon sea salt
    teaspoon freshly ground black pepper
    pinch ground cumin

    Put the bulgur and water in the cooking pot of the
    Cuisinart® Rice Plus™ Multi-Cooker. Select the
    Brown Rice function and press Start.
    Once the audible tone has sounded to indicate the
    end of cooking, open the lid and add the remaining
    ingredients; toss to combine.
    Adjust seasonings and serve immediately.
    Nutritional information per serving (based on ½ cup):
    Calories 88 (41% from fat) • carb. 12g • pro. 2g
    • fat 4g • sat. fat 1g • chol. 0mg • sod. 54mg
    • calc. 41mg • fiber 3g



  • Page 25

    Brown Rice with
    Black Beans
    and Tomatoes
    Setting: Brown
    Makes about 10 cups
    3



    1
    2

    ¼
    1
    2
    ½
    ¼
    2
    1

    cooker cups brown rice
    (use your favorite grain size)
    water (to the 3-cup brown rice marking
    in cooking pot)
    bay leaf
    cups canned black beans,
    drained and rinsed
    cup fresh parsley, chopped
    medium-large onion, chopped
    cups chopped tomatoes
    teaspoon sea salt
    teaspoon freshly ground black pepper
    tablespoons fresh lime juice
    teaspoon chili powder

    Put the rice, water and bay leaf in the cooking pot
    of the Cuisinart® Rice Plus™ Multi-Cooker. Select
    the Brown Rice function and press Start.
    Once the audible tone has sounded to indicate the
    end of cooking, open the lid and add the remaining
    ingredients; toss to combine.
    Adjust seasonings and serve immediately.
    Nutritional information per serving (based on 1 cup):
    Calories 208 (6% from fat) • carb. 43g • pro. 6g
    • fat 1g • sat. fat 0g • chol. 0mg • sod. 172mg
    • calc. 41mg • fiber 4g

    Quinoa Fruit Salad
    Setting: Brown
    Makes about 10 cups
    2

    1
    1
    1
    1

    ¾

    1
    2

    cooker cups quinoa
    cups water
    mango, peeled, pitted and cubed
    apple, peeled, cored and diced
    pear, peeled, cored and diced
    orange, peeled and sliced,
    bitter white pith removed
    cup toasted and chopped pecans
    tablespoons fresh mint, chopped
    tablespoon pure maple syrup
    teaspoons ground cinnamon

    Put the quinoa and water in the cooking pot of the
    Cuisinart® Rice Plus™ Multi-Cooker. Select the
    Brown Rice function and press Start.
    Once the audible tone has sounded to indicate the
    end of cooking, turn the unit off and open the lid.
    Transfer the quinoa to a baking sheet to cool.
    Once the quinoa is cool, transfer to a medium-large
    mixing bowl. Add the remaining ingredients; toss to
    combine.
    Adjust seasonings and serve.
    Nutritional information per serving (based on ½ cup):
    Calories 87 (35% from fat) • carb. 13g • pro. 2g
    • fat 4g • sat. fat 0g • chol. 0mg • sod. 3mg
    • calc. 17mg • fiber 2g

    25



  • Page 26

    Risotto
    Asparagus & Tomato
    Risotto
    Setting: Risotto
    Makes about 5 cups (5 entrée servings,
    10 first-course servings)

    ½

    ½
    ½


    ½
    6

    3
    1⁄3
    1
    ½

    tablespoons extra virgin olive oil
    cup finely chopped shallots
    (about 2 small)
    teaspoon sea salt, divided
    teaspoon freshly ground black pepper,
    divided
    cooker cups Arborio rice
    cup dry white wine
    ounces asparagus, cut into ½-inch
    pieces
    cups chicken stock, hot
    cup grated Parmesan
    tablespoon unsalted butter
    cup chopped tomatoes

    Put the oil in the cooking pot of the Cuisinart® Rice
    Plus™ Multi-Cooker. Select the Risotto function
    and press Start. Once oil is hot and shimmering,
    about 2 minutes, add the shallots and a pinch each
    of the salt and pepper. Sauté until softened, about
    3 minutes. Add the rice and sauté until just
    translucent, about 10 minutes. Pour in the wine and
    cook until almost completely evaporated, then add
    the asparagus. Sauté the asparagus with the rice
    mixture for about 2 minutes, until they are crisptender, but still bright in color.
    Pour in all of the hot stock. Close the lid of the
    cooker and let the risotto finish cooking.
    Once the audible tone has sounded to indicate the
    end of cooking, open the lid and stir in the
    remaining salt and pepper, Parmesan, butter and
    tomatoes.
    Serve immediately. If you wish to use the Keep
    Warm function, more stock will need to be added
    before serving to ensure a creamy consistency.
    Nutritional information per serving (based on 1 cup):
    Calories 274 (26% from fat) • carb. 39g • pro. 8g
    • fat 8g • sat. fat 3g • chol. 11mg • sod. 665mg
    • calc. 78mg • fiber 1g

    26

    Butternut Squash
    Risotto
    Setting: Risotto
    Makes about 8 cups

    ½
    ¼

    1

    1


    2⁄3
    4

    4

    2
    2⁄3
    ¼

    tablespoons unsalted butter
    cup finely chopped onion
    cup finely chopped shallots
    (about 1 small)
    garlic clove, finely chopped
    teaspoons sea salt, divided
    teaspoon freshly ground black pepper,
    divided
    cooker cups Arborio rice
    cup dry white wine
    cups ½-inch cubed butternut squash
    pinch ground nutmeg
    cups chicken stock, hot
    tablespoons chopped fresh sage
    tablespoons fresh lemon juice
    cup grated Parmesan
    cup chopped fresh parsley

    Put the butter in the cooking pot of the Cuisinart®
    Rice Plus™ Multi-Cooker. Select the Risotto
    function and press Start. Once butter is hot and
    shimmering, about 2 minutes, add the onion,
    shallot and garlic and a pinch each of the salt and
    pepper. Sauté until softened, about 3 minutes. Add
    the rice and sauté until just translucent, about 10
    minutes. Pour in the wine and cook until almost
    completely evaporated and then add the squash
    and nutmeg. Sauté the squash with the rice mixture
    for about 4 minutes, until they are crisp-tender – be
    sure not to overcook the squash during this stage
    for they will fully cook during the steaming process
    once the stock is added.
    Pour in all of the hot stock and the sage. Close the
    lid of the cooker and let the risotto finish cooking.
    Once the audible tone has sounded to indicate the
    end of cooking, open the lid and stir in the
    remaining salt and pepper, lemon juice, Parmesan,
    and parsley.
    Serve immediately. If you wish to use the Keep
    Warm function, more stock will need to be added
    before serving to ensure a creamy consistency.
    Nutritional information per serving (based on 1 cup):
    Calories 355 (10% from fat) • carb. 66g • pro. 10g
    • fat 4g • sat. fat 3g • chol. 11mg • sod. 813mg
    • calc. 124mg • fiber 3g



  • Page 27

    Mixed Mushroom &
    Mascarpone Risotto

    Traditional Rice
    Pudding

    Setting: Risotto
    Makes about 8 cups

    The Risotto function is not only for risotto. Treat yourself
    to some homemade rice pudding.


    ¼

    3

    1

    15

    1
    1

    2⁄3
    4
    5

    2
    1⁄3
    ¾

    Setting: Risotto
    Makes 5 cups

    tablespoons extra virgin olive oil
    cup finely chopped shallots
    (about 1 small)
    garlic cloves, finely chopped
    teaspoons sea salt, divided
    teaspoon freshly ground black pepper,
    divided
    ounces sliced mixed mushrooms
    (shiitake work very well), divided
    tablespoon unsalted butter
    tablespoon fresh thyme, divided
    cooker cups Arborio rice
    cup dry white wine
    cups chicken stock, hot
    large fresh basil leaves,
    thinly sliced (chiffonade)
    tablespoons fresh lemon juice
    cup grated Parmesan
    cup mascarpone

    Put the olive oil in the cooking pot of the Cuisinart®
    Rice Plus™ Multi-Cooker. Select the Risotto
    function and press Start. Once oil is hot and
    shimmering, about 2 minutes, add the shallot, garlic
    and a pinch each of the salt and pepper. Sauté until
    softened, about 3 minutes. Add 1⁄3 of the
    mushrooms, butter and 2 teaspoons of the thyme.
    Sauté until softened and fragrant, 2 minutes. Add
    the rice and sauté until just translucent, about 10
    minutes. Pour in the wine and cook until almost
    completely evaporated and then add the remaining
    mushrooms, salt and pepper. Sauté for about 3
    minutes, until they are just starting to cook.

    2
    3
    2
    1

    2⁄3
    ¼
    2
    ¼

    cooker cups Arborio rice
    cups whole milk
    cups heavy cream
    whole vanilla bean, halved and seeds
    scraped
    cup granulated sugar
    teaspoon table salt
    whole cinnamon sticks
    teaspoon ground nutmeg

    Add all ingredients to the cooking pot of the
    Cuisinart® Rice Plus™ Multi-Cooker. Select the
    Risotto function and press Start.
    An audible tone will sound to indicate the end of
    cooking. This pudding can be served warm or
    chilled.
    Nutritional analysis per serving (based on ½ cup):
    Calories 553 (33% from fat) • carb. 84g • pro. 9g
    • fat 20g • sat. fat 13g • chol. 76mg • sod.115mg
    • calc. 124mg • fiber 1g

    Pour in all of the hot stock. Close the lid of the
    cooker and let the risotto finish cooking.
    Once the audible tone has sounded to indicate the
    end of cooking, open the lid and stir in the reserved
    thyme, basil, lemon juice, Parmesan, and
    mascarpone.
    Serve immediately. If you wish to use the Keep
    Warm function, more stock will need to be added
    before serving to ensure a creamy consistency.
    Nutritional information per serving (based on 1 cup):
    Calories 342 (34% from fat) • carb. 43g • pro. 10g
    • fat 13g • sat. fat 7g • chol. 31mg • sod. 836mg
    • calc. 73mg • fiber 2g

    27



  • Page 28

    Oatmeal
    Indian Spiced Rice
    Pudding

    Cinnamon Maple
    Oatmeal

    Setting: Risotto
    Makes 8 cups

    Setting: Oatmeal
    Makes about 4 cups

    2
    4
    2
    ¾
    2

    1⁄3
    ½
    ½
    ½
    ½

    3

    4
    ¼
    1
    3

    cooker cups basmati rice
    cups whole milk
    cups heavy cream
    cup condensed milk
    teaspoons pure vanilla extract
    teaspoons ground cardamom
    cup granulated sugar
    teaspoon ground nutmeg
    teaspoon table salt
    cup chopped pistachios
    cup golden raisins

    Add all ingredients except the pistachios and raisins
    to the cooking pot of the Cuisinart® Rice Plus™
    Multi-Cooker. Select the Risotto function and press
    Start.

    Put the oats, water and salt in the cooking pot of
    the Cuisinart® Rice Plus™ Multi-Cooker. Select the
    Oatmeal function and press Start.
    Once the audible tone has sounded to indicate the
    end of cooking, open the lid and stir in the
    remaining ingredients.
    Nutritional information per serving (based on 1 cup):
    Calories 210 (14% from fat) • carb. 41g • pro. 6g
    • fat 4g • sat. fat 1g • chol. 0mg • sod. 140mg
    • calc. 22mg • fiber 5g

    Once the audible tone has sounded to indicate the
    end of cooking, open the lid and stir in the
    pistachios and raisins.
    This pudding can be served warm or chilled.
    Nutritional analysis per serving (based on ½ cup):
    Calories 307 (46% from fat) • carb. 36g • pro. 6g
    • fat 16g • sat. fat 9g • chol. 54mg • sod. 135mg
    • calc. 142mg • fiber 1g

    A Tip on Leftovers:
    Arancini
    Leftover risotto should not go to waste. It is perfect
    for the Italian appetizer, arancini (which translated
    means “little orange”).
    Simple to make, try them next time you prepare
    risotto.
    Take your leftover risotto, plain or from any recipe,
    and form into 2-inch diameter balls (or smaller if
    you are making a more delicate hors d’oeurve).
    They are great stuffed with a ½-inch piece of fresh
    mozzarella. If you’re using plain risotto, stir a little
    marinara sauce with the rice before forming.
    Prepare a classic breading, 1 bowl of flour, 1 bowl
    of beaten eggs, and 1 bowl of breadcrumbs
    (seasoned or plain). Lightly bread and either bake in
    a 375F degree oven or pan fry in hot vegetable or
    olive oil large skillet set over medium heat. Bake/
    cook until evenly browned.
    These are best served immediately.

    28

    cooker cups old fashioned
    rolled oats (not quick cooking)
    cups water
    teaspoon sea salt
    teaspoon ground cinnamon
    tablespoons pure maple syrup

    Creamy Irish Oatmeal
    with Blueberries
    Setting: Oatmeal
    Makes about 5 cups
    2
    3

    2

    3
    2

    cooker cups steel-cut oats
    cups nonfat milk
    pinch sea salt
    whole cinnamon sticks
    pinch ground nutmeg
    tablespoons pure maple syrup
    cups fresh blueberries

    Put the oats, milk, salt, cinnamon sticks, nutmeg
    and syrup in the cooking pot of the Cuisinart® Rice
    Plus™ Multi-Cooker. Select the Oatmeal function
    and press Start.
    Once the audible tone has sounded to indicate the
    end of cooking, open the lid and remove the
    cinnamon sticks. Stir in the blueberries and serve.
    Nutritional information per serving (based on 1 cup):
    Calories 300 (10% from fat) • carb. 56g • pro. 11g
    • fat 4g • sat. fat 1g • chol. 5mg • sod. 110mg
    • calc. 198mg • fiber 6g



  • Page 29

    Cranberry Oat Bran

    Set Polenta

    Setting: Oatmeal
    Makes about 5 cups

    Setting: Oatmeal
    Makes 12 servings

    2
    5
    ¼
    1

    6
    3

    cooker cups oat bran
    cups water
    teaspoon sea salt
    cup dried cranberries

    Put the oat bran, water and salt in the cooking pot
    of the Cuisinart® Rice Plus™ Multi-Cooker. Select
    the Oatmeal function and press Start.
    Once the audible tone has sounded to indicate the
    end of cooking, open the lid and stir in the
    cranberries.
    Nutritional information per serving (based on 1 cup):
    Calories 150 (9% from fat) • carb. 38g • pro. 5g
    • fat 2g • sat. fat 0g • chol. 0mg • sod. 120mg
    • calc. 21mg • fiber 6g

    cups vegetable or chicken broth
    cooker cups instant polenta

    Pour the broth in the cooking pot of the Cuisinart®
    Rice Plus™ Multi-Cooker. Slowly stir in the polenta
    until completely combined. Select the Oatmeal
    function and press Start.
    Once the audible tone has sounded to indicate the
    end of cooking, open the lid and transfer the
    polenta to a 13 x 9-inch cake pan. Let the polenta
    sit until it has stopped steaming and is warm and
    set. Cut into twelve even pieces and serve
    immediately.
    Nutritional information per serving:
    Calories 80 (10% from fat) • carb. 17g • pro. 3g
    • fat 1g • sat. fat 0g • chol. 0mg • sod. 480mg
    • calc. 0mg • fiber 2g

    Gorgonzola and
    Parmesan Polenta
    with Pine Nuts
    Setting: Oatmeal
    Makes about 8 cups

    3
    ½
    ¼
    4
    2
    1⁄3
    1
    ½

    cups vegetable or chicken broth
    cooker cups instant polenta
    teaspoon sea salt
    teaspoon freshly ground black pepper
    tablespoons unsalted butter, cubed
    ounces gorgonzola, crumbled
    cup grated Parmesan
    tablespoon honey
    cup toasted pine nuts

    Pour the broth into the cooking pot of the
    Cuisinart® Rice Plus™ Multi-Cooker. Slowly stir in
    the polenta until completely combined. Select the
    Oatmeal function and press Start.
    Once the audible tone has sounded to indicate the
    end of cooking, open the lid and stir in the
    remaining ingredients.
    Serve immediately.
    Nutritional information per serving (based on ½ cup):
    Calories 150 (45% from fat) • carb. 17g • pro. 4g
    • fat 8g • sat. fat 3g • chol. 10mg • sod. 490mg
    • calc. 52mg • fiber 2g

    29



  • Page 30

    Quick Cooking
    Israeli Couscous
    with
    Moroccan
    Vegetables
    A warm and colorful comfort food, delicious
    on its own or when paired with roast chicken.

    Setting: Quick Cook
    Makes about 6 cups
    ½
    ½
    2

    1


    ½
    ½


    1
    ½
    ½
    3
    ½

    tablespoon extra virgin olive oil
    medium onion, sliced
    cups peeled and ½-inch-cubed
    butternut squash
    medium peeled and ½-inch-cubed
    white potato
    cups peeled and ½-inch-cubed eggplant
    teaspoon sea salt, divided
    teaspoon freshly ground black pepper,
    divided
    cups low-sodium chicken broth
    whole cinnamon stick
    teaspoon ground cumin
    teaspoon lemon zest
    cooker cups Israeli couscous
    cup chopped dried apricots

    Put the oil in the cooking pot of the Cuisinart® Rice
    Plus™ Multi-Cooker. Select the Quick Cook
    function and press Start. Once oil is hot and
    shimmering, about 2 minutes, add the onion. Sauté
    until softened, about 2 minutes. Add the remaining
    vegetables with a pinch each of the salt and
    pepper. Cook until squash and potatoes are just
    tender, about 8 minutes. Add the broth, cinnamon
    stick, remaining salt and pepper, cumin and zest.
    Close the lid of the cooker and let cook for 5
    minutes.
    Open lid of the cooker and stir in the couscous.
    Close lid again and let the couscous finish cooking.
    Once the audible tone has sounded to indicate the
    end of cooking, open the lid and remove the
    cinnamon stick. Stir in the apricots and serve.
    Nutritional information per serving (based on 1 cup):
    Calories 360 (2% from fat) • carb. 77g • pro. 11g
    • fat 1g • sat. fat 0g • chol. 0mg • sod. 440mg
    • calc. 55mg • fiber 7g

    30

    Basmati Rice with
    Indian Spices
    Setting: Quick Cook
    Makes about 12 cups
    3


    3
    ½
    1

    ½
    ½

    ½
    ½
    ¼
    1
    4


    2
    1
    1⁄3

    tablespoons extra virgin olive oil
    tablespoons finely chopped ginger
    (about 1 x ½-inch piece, peeled)
    garlic cloves, finely chopped
    large onion, chopped
    large white potato, peeled and cut into
    ½-inch cubes
    teaspoon sea salt, divided
    teaspoon freshly ground black pepper,
    divided
    tablespoon ground cumin
    tablespoon ground coriander
    teaspoon ground turmeric
    teaspoon ground cinnamon
    cooker cups basmati rice
    water (to the 4-cup marking
    in the cooking pot)
    teaspoons lemon zest
    cup frozen peas
    cup chopped fresh cilantro

    Put the oil in the cooking pot of the Cuisinart® Rice
    Plus™ Multi-Cooker. Select the Quick Cook
    function and press Start. Once oil is hot and
    shimmering, about 2 minutes, add the ginger and
    garlic. Sauté until softened, about 3 minutes. Add
    the onion; sauté about 2 minutes, or until softened
    and translucent. Add the potato with ¼ teaspoon
    each of the salt and pepper and all of the spices.
    Cook until just tender, about 10 minutes.
    Add the rice, water and zest. Close the lid of the
    cooker and let cook.
    When there are about 5 minutes remaining in the
    cooking time, stir in the peas and cilantro. Close lid
    again and let the rice finish cooking.
    Once the audible tone has sounded to indicate the
    end of cooking, open the lid and adjust seasonings
    to desired taste.
    Nutritional information per serving (based on 1 cup):
    Calories 220 (21% from fat) • carb. 40g • pro. 5g
    • fat 5g • sat. fat 1g • chol. 0mg • sod. 105mg
    • calc. 13mg • fiber 3g



  • Page 31

    Slow Cooking
    Pasta with Four
    Cheeses
    Settings: Quick Cook & Slow Cook
    Makes about 10 cups
    1

    2
    1

    3
    2

    2
    ½
    ½
    ½
    6
    4
    2
    ½
    2

    pound large elbows or similiar-size
    pasta
    tablespoons unsalted butter
    small shallot, finely chopped
    (about ¼ cup)
    garlic cloves, finely chopped
    tablespoons unbleached, all-purpose
    flour
    cups low-fat evaporated milk
    teaspoon dry mustard
    teaspoon sea salt
    teaspoon ground white pepper
    ounces shredded extra sharp Cheddar
    ounces shredded Gruyère
    ounces shredded mozzarella
    cup panko breadcrumbs
    tablespoons grated Parmesan

    Parboil pasta until very al dente, but cooked
    through. Rinse under cool water in a colander, drain
    thoroughly; reserve.
    Put the butter in the cooking pot of the Cuisinart®
    Rice Plus™ Multi-Cooker. Select the Quick Cook
    function and press Start. Once butter is hot and
    shimmering, about 2 minutes, add the shallot and
    garlic. Sauté until softened, about 3 minutes. Stir in
    the flour; cook about 1 minute to reduce the flour
    taste. Stir in the milk and the dry mustard, salt and
    pepper.

    Marinara Sauce
    Settings: Quick Cook & Slow Cook
    Makes about 6 cups
    2
    5
    2

    10

    ½
    1
    ¼
    3

    tablespoons extra virgin olive oil
    garlic cloves, finely chopped
    cans (28 ounces each) whole plum
    tomatoes in purée
    leaves fresh basil, thinly sliced
    (chiffonade)
    tablespoon freshly ground black pepper
    teaspoon dried oregano
    teaspoon fennel seed
    tablespoons granulated sugar

    Put the oil in the cooking pot of the Cuisinart® Rice
    Plus™ Multi-Cooker. Select the Quick Cook
    function and press Start. Once oil is hot and
    shimmering, about 2 minutes, add the garlic. Sauté
    until softened, about 2 to 4 minutes. Add the
    tomatoes; bring to a boil.
    Switch the cooker to the Slow Cook function. Stir in
    the basil, pepper, oregano and fennel. Close the lid
    and set the timer for 3 hours. Press Start. When
    two hours have elapsed, stir in the sugar. Close the
    lid again and let cook for the additional hour.
    Once the audible tone has sounded to indicate the
    end of cooking, open the lid. Stir and then let rest
    for 5 minutes. Serve.
    Nutritional information per serving (based on ½ cup):
    Calories 60 (35% from fat) • carb. 9g • pro. 1g
    • fat 3g • sat. fat 0g • chol. 0mg • sod. 170mg
    • calc. 48mg • fiber 1g

    Switch the cooker to the Slow Cook function and
    set the timer for 3 hours. Add the reserved pasta
    and the Cheddar, Gruyère and mozzarella to the
    cooking pot. Stir thoroughly to combine. Sprinkle
    with the breadcrumbs and Parmesan. Close the lid
    of the cooker. Press Start.
    Once the audible tone has sounded to indicate the
    end of cooking, open the lid. Stir and then let rest
    for 5 minutes. Serve.
    Nutritional information per serving (based on 1 cup):
    Calories 368 (33% from fat) • carb. 45g • pro. 18g
    • fat 13g • sat. fat 7g • chol. 46mg • sod. 341mg
    • calc. 379mg • fiber 1g

    31



  • Page 32

    Lentils Provençal

    Turkey Chili

    Setting: Slow Cook
    Makes about 6 cups

    Setting: Quick Cook & Slow Cook
    Makes about 6 cups

    6

    4
    1

    ¼
    ¾
    2
    3
    ½

    1

    2
    ½

    1
    ¼
    ¼
    ¼
    ½
    1

    1
    ½
    ½
    1
    ½

    cooker cups dried French lentils,
    soaked for 2 to 3 hours
    cups vegetable stock
    tablespoon herbes de Provence
    pinch sea salt
    teaspoon freshly ground black pepper
    cup niçoise olives, roughly chopped
    tablespoons capers, drained and rinsed
    tablespoons fresh lemon juice
    tablespoon fresh thyme leaves

    Put the lentils, stock, herbes de Provence, salt and
    pepper in the cooking pot of the Cuisinart® Rice
    Plus™ Multi-Cooker. Select the Slow Cook function.
    Close the lid and set the timer for 4 hours. Press
    Start.
    Once the audible tone has sounded to indicate the
    end of cooking, open the lid and add the remaining
    ingredients. Stir and adjust seasonings to taste.
    Serve hot or at room temperature.
    Nutritional information per serving (based on ½ cup):
    Calories 60 (35% from fat) • carb. 9g • pro. 1g
    • fat 3g • sat. fat 0g • chol. 0mg • sod. 170mg
    • calc. 48mg • fiber 1g

    teaspoon extra virgin olive oil
    pounds lean ground turkey
    garlic cloves, finely chopped
    pound onions, roughly chopped
    tablespoons chili powder
    teaspoon ground cumin
    teaspoon ground allspice
    teaspoon ground cinnamon
    teaspoon ground coriander
    teaspoon dried oregano
    can (14.5 ounces) diced tomatoes,
    drained and liquid discarded
    red pepper, chopped
    cup chicken stock
    tablespoon red wine vinegar
    bay leaf
    teaspoon sea salt

    Put the oil in the cooking pot of the Cuisinart® Rice
    Plus™ Multi-Cooker. Select the Quick Cook
    function and press Start. Once oil is hot and
    shimmering, about 2 minutes, add 1⁄3 of the turkey.
    Sauté, breaking up with a wooden spoon or
    spatula. Once the first batch of turkey is browned,
    remove and reserve; repeat with the remaining
    ground turkey.
    Add the garlic and onions to the cooking pot.
    Sauté until softened, about 3 to 4 minutes. Add the
    spices; sauté 2 to 3 minutes, or until fragrant. Add
    the reserved browned turkey and the remaining
    ingredients.
    Switch to the Slow Cook function. Close the lid of
    the cooker and set the timer for 4 hours. Press
    Start.
    Once the audible tone has sounded to indicate the
    end of cooking, open the lid. Stir and adjust
    seasonings to taste. Serve with desired toppings
    such as sour cream, chopped onions, and shredded
    Cheddar.
    Nutritional information per serving (based on ½ cup):
    Calories 250 (48% from fat) • carb. 11g • pro. 22g
    • fat 14g • sat. fat 3g • chol. 90mg • sod. 390mg
    • calc. 54mg • fiber 4g

    32



  • Page 33

    Soup
    Soba Noodle Soup

    Black Bean Soup

    Settings: Quick Cook & Soup
    Makes about 8 cups

    Settings: Quick Cook & Soup
    Makes about 6 cups

    1
    1
    1

    6
    1
    3
    1
    ½
    ¼
    8
    3
    1
    1

    1
    8

    1
    ¾
    2
    ¾
    ¾
    ¼
    4
    2⁄3
    1
    ¼
    ¼
    2

    ½

    tablespoon extra virgin olive oil
    garlic clove, sliced
    2 x ½-inch piece ginger, peeled and
    finely chopped
    cups reduced-sodium vegetable broth
    baby bok choy (about 6 ounces), sliced
    ounces shiitake mushrooms, sliced
    tablespoon soy sauce
    teaspoon freshly ground black pepper
    teaspoon crushed red pepper
    ounces soba noodles (or udon)
    green onions, thinly sliced
    cup bean sprouts (about 3 ounces)
    tablespoon sesame oil

    Put the oil in the cooking pot of the Cuisinart® Rice
    Plus™ Multi-Cooker. Select the Quick Cook
    function and press Start. Once oil is hot and
    shimmering, about 2 minutes, add the garlic and
    ginger. Sauté until softened, about 4 minutes. Add
    the broth, bok choy, mushrooms, soy sauce, pepper
    and crushed red pepper.
    Switch to the Soup function and set the timer for 1
    hour and 35 minutes. Close the lid of the cooker
    and press Start.
    Once one and a half hours have elapsed, open the
    lid of the cooker and stir in the soba noodles; let
    cook until softened, about 5 minutes. Open the lid
    of the cooker again and stir in the remaining
    ingredients. Serve immediately.
    Nutritional information per serving (based on 1 cup):
    Calories 170 (24% from fat) • carb. 26g • pro. 6g
    • fat 5g • sat. fat 1g • chol. 0mg • sod. 450mg
    • calc. 58mg • fiber 2g

    tablespoon extra virgin olive oil
    ounces sausage (we use andouille
    or spicy turkey sausage)
    cup chopped onion (about ½ large)
    cup chopped red bell pepper
    garlic cloves, finely chopped
    teaspoon dried oregano
    teaspoon ground cumin
    teaspoon ground coriander
    cups water
    pound dried black beans, rinsed well
    bay leaf
    teaspoon ground cayenne
    cup sherry
    teaspoons red wine vinegar
    teaspoons sea salt
    teaspoon lime zest

    Put the oil in the cooking pot of the Cuisinart® Rice
    Plus™ Multi-Cooker. Select the Quick Cook
    function and press Start. Once oil is hot and
    shimmering, about 2 minutes, add the sausage;
    cook until browned, about 4 minutes. Remove
    sausage; reserve. Add the onions, ½ of the red
    peppers, garlic, and spices. Sauté until softened,
    about 4 minutes. Add the water, beans, and bay
    leaf.
    Switch to the Soup function and set the timer for
    1 hour and 30 minutes. Close the lid of the cooker
    and press Start.
    Once the audible tone has sounded to indicate the
    end of cooking time, open the lid of the cooker and
    stir in the reserved red peppers, sausage and the
    remaining ingredients.
    Serve immediately.
    Nutritional information per serving (based on 1 cup):
    Calories 280 (20% from fat) • carb. 36g • pro. 19g
    • fat 6g • sat. fat 2g • chol. 30mg • sod. 720mg
    • calc. 85mg • fiber 9g

    33



  • Page 34

    Steaming
    Pappa al Pomodoro
    Setting: Quick Cook & Soup
    Makes about 9 cups
    3
    5
    1
    ¾
    ½
    12
    4
    2
    1⁄3

    ¼

    tablespoons extra virgin olive oil
    garlic cloves, finely chopped
    cup chopped onion (about 1 medium)
    teaspoon sea salt
    teaspoon freshly ground black pepper
    ounces rustic Italian bread, cubed
    cups reduced-sodium vegetable broth
    tablespoons tomato paste
    cup fresh basil, thinly sliced
    (chiffonade), divided
    cup grated pecorino Romano

    Put the oil in the cooking pot of the Cuisinart® Rice
    Plus™ Multi-Cooker. Select the Quick Cook
    function and press Start. Once oil is hot and
    shimmering, about 2 minutes, add the garlic, onion,
    and a pinch each of the salt and pepper. Sauté until
    softened, about 4 minutes.
    Switch to the Soup function and set the timer for 1
    hour and 30 minutes. Add the bread, broth, tomato
    paste, basil, and the remaining salt and pepper.
    Close the lid of the rice cooker and press Start.
    Once the audible tone has sounded to indicate the
    end of cooking time, open the lid of the cooker and
    stir in the pecorino.
    Adjust seasonings to taste and serve.
    Nutritional information per serving (based on 1 cup):
    Calories 200 (31% from fat) • carb. 28g • pro. 6g
    • fat 7g • sat. fat 2g • chol. 5mg • sod. 710mg
    • calc. 88mg • fiber 3g

    34

    Mixed Garden
    Vegetables
    Setting: Steaming
    Makes about 3 cups
    2
    4
    2
    1
    ½
    ½

    2
    ¼


    cups water
    ounces broccoli florets
    ounces snap peas, trimmed
    medium carrot, cut into ½-inch slices
    red bell pepper, cut into 1-inch pieces
    yellow bell pepper, cut into 1-inch
    pieces
    tablespoons extra virgin olive oil
    teaspoon sea salt
    pinch freshly ground black pepper

    Put the water in the cooking pot of the Cuisinart®
    Rice Plus™ Multi-Cooker. Select the Steam function.
    While the cooker is preheating, toss the vegetables
    with the olive oil, salt and pepper; add vegetables
    to the provided steaming tray. Set the timer to 19
    minutes and press Start. Once the preheat tone
    sounds, carefully place the steaming tray with the
    vegetables in the cooker. Close the lid and let cook
    for the remaining 16 minutes.
    Once the audible tone has sounded to indicate the
    end of cooking, turn the unit off and open the lid.
    Remove vegetables and serve immediately.
    Nutritional information per serving (based on ½ cup):
    Calories 61 (66% from fat) • carb. 4g • pro. 1g
    • fat 5g • sat. fat 1g • chol. 0mg • sod. 102mg
    • calc. 19mg • fiber 1g



  • Page 35

    Tofu & Asian-Style
    Vegetables with a
    Ginger Marinade

    Asian Chicken Wraps

    Setting: Steaming
    Makes 2 servings

    Setting: Steaming
    Makes 4 wraps

    Ginger Marinade:
    2
    green onions, trimmed and thinly sliced
    2
    tablespoons chopped cilantro
    1
    tablespoon finely chopped fresh ginger
    1
    teaspoon finely chopped garlic
    ¼
    teaspoon freshly ground black pepper
    ½
    cup light soy or tamari sauce
    ½
    cup rice vinegar
    1
    tablespoon fresh lime juice
    1
    teaspoon sesame oil

    4
    cabbage leaves, steamed (page 12)
    ¼
    cup prepared short-grain brown rice

    (page 11)
    2
    ounces steamed chicken, shredded

    (page 12)
    2
    tablespoons Wonton Filling (page 33)
    Ginger Dipping Sauce (page 33)

    8

    1

    4
    1

    2

    ounces extra-firm tofu,
    cut into 2-inch pieces
    medium red bell pepper,
    cut into 1-inch pieces
    ounces snap peas, trimmed
    large Portobello mushroom,
    cut into 1-inch pieces
    cups water

    Place the steamed cabbage leaves on a clean
    platter or cutting board. Add the rice, chicken and
    wonton filling to a small bowl; mix until well
    combined. Divide evenly among the cabbage
    leaves; roll to enclose.
    Serve with the Ginger Dipping Sauce (page 34).
    Nutritional information per wrap:
    Calories 41 (17% from fat) • carb. 5g • pro. 3g
    • fat 1g • sat. fat 0g • chol. 7mg • sod. 287mg
    • calc. 10mg • fiber 1g

    Prepare the Ginger Marinade: Combine the green
    onions, cilantro, ginger, garlic and pepper in a small
    bowl. In a separate bowl, add the soy sauce,
    vinegar, lime juice and sesame oil; whisk to
    combine. Add to the vegetable mixture and whisk
    to fully combine. Reserve.
    Place the tofu and vegetables in a 13 x 9-inch
    baking dish; add the marinade to fully cover the
    food. Let marinate in refrigerator for about 40
    minutes to 1 hour.
    Put the water in the cooking pot of the Cuisinart®
    Rice Plus™ Multi-Cooker. Select the Steaming
    function. Set the timer to 23 minutes and press
    Start.
    Place the marinated tofu and vegetables in the
    provided steaming tray. Once the preheat tone
    sounds, carefully place the steaming tray with the
    tofu and vegetables in the cooker. Close the lid and
    let cook for the remaining 20 minutes.
    Once the audible tone has sounded to indicate the
    end of cooking, turn the unit off. Remove tofu and
    vegetables and serve immediately.
    Nutritional information per serving (about 15 oz.):
    Calories 258 (29% from fat) • carb. 28g • pro. 17g
    • fat 8g • sat. fat 1g • chol. 0mg • sod. 2443mg
    • calc. 182mg • fiber 4g

    35



  • Page 36

    Steamed Vegetable
    Wontons
    Setting: Steaming
    Makes 12 wontons
    Wonton Filling:
    1
    teaspoon vegetable oil
    2
    tablespoons finely chopped shallot
    2
    tablespoons finely chopped carrot
    1
    tablespoon finely chopped celery
    ½
    green onion, finely chopped
    2
    tablespoons finely chopped water

    chestnuts
    ¾
    teaspoon chopped garlic
    1
    tablespoon finely chopped mushroom
    1
    tablespoon finely chopped red

    bell pepper
    1
    tablespoon finely chopped fresh ginger
    1
    teaspoon soy sauce
    1
    teaspoon sesame oil
    2
    tablespoons rice vinegar
    12
    2

    round wonton wrappers
    cups water

    Heat oil in a medium skillet set over medium heat.
    Add the shallot, carrot, celery, and green onion and
    sauté for about 3 minutes, until vegetables soften
    slightly. Add the water chestnuts, garlic, mushroom,
    and bell pepper and continue to cook for an
    additional 3 to 4 minutes. Stir in ginger, soy sauce,
    sesame oil, and rice vinegar and cook for about 1
    minute. Remove from heat and allow to cool before
    assembling wontons.
    Set up your work station in a large space equipped
    with small bowl of water and pastry brush, large
    plate or cutting board, package of wonton
    wrappers, and wonton filling. On a clean surface,
    line up 3 to 6 wonton wrappers at a time. Brush the
    edges of the wrappers with a small amount of
    water. Place 2 teaspoons filling in center. Crimp all
    edges like a pleat and pinch to seal, using more
    water to help if needed. Continue to fill the
    remaining wontons. Keep the prepared wontons on
    a clean tray or cutting board and cover with plastic.
    Put the water in the cooking pot of the Cuisinart®
    Rice Plus™ Multi-Cooker. Select the Steam function.
    Set the timer to 14 minutes and press Start.

    36

    While the cooker is preheating, place the wontons
    on the provided steaming tray, making sure that the
    wontons do not touch each other. Once the
    preheat tone sounds, carefully place the steaming
    tray with the wontons in the cooker. Close the lid
    and let cook for the remaining 11 minutes.
    Once the audible tone has sounded to indicate the
    end of cooking, turn the unit off and open the lid.
    Carefully remove wontons.
    Serve warm with Ginger Dipping Sauce (recipe
    follows).
    Nutritional information per serving (based on 1 wonton):
    Calories 31 (15% from fat) • carb. 6g • pro. 1g
    • fat 1g • sat. fat 0g • chol. 1mg • sod. 62mg
    • calc. 6mg • fiber 0g

    Ginger Dipping Sauce
    Makes about ¼ cup
    ¼
    ½
    1
    ¼


    cup reduced-sodium soy sauce
    tablespoon rice vinegar
    teaspoon minced ginger
    teaspoon sesame oil
    pinch crushed red pepper

    Place all ingredients in a bowl and stir to mix.
    Serve with steamed vegetable wontons.
    Nutritional information per serving (based on 1 teaspoon):
    Calories 5 (23% from fat) • carb. 0g • pro. 0g
    • fat 0g • sat. fat 0g • chol. 0mg • sod. 202mg
    • calc. 0mg • fiber 0g



  • Page 37

    Notes:

    37



  • Page 38

    Notes:

    38



  • Page 39



  • Page 40

    Coffeemakers

    Food
    Processors

    Toasters

    Rice Cookers

    Cookware

    Grills

    Cuisinart offers an extensive assortment of top quality products to make life in the
    kitchen easier than ever. Try some of our other countertop appliances and
    cookware, and Savor the Good Life®.

    www.cuisinart.com

    ©2009 Conair Corporation
    Cuisinart® is a registered trademark
    of the Conair Corporation
    150 Milford Road
    East Windsor, NJ 08520
    Printed in China
    09CE12508
    IB-8693

    Any other trademarks or service marks referred
    to herein are the trademarks or service marks
    of their respective owners.






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