Bedienungsanleitung Cuisinart FRC-800 (Seite 30 von 40) (Englisch)

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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 tablespoon extra virgin olive oil

½ medium onion, sliced

2 cups peeled and ½-inch-cubed

butternut squash

1 medium peeled and ½-inch-cubed

white potato

1½ cups peeled and ½-inch-cubed eggplant

½ teaspoon sea salt, divided

½ teaspoon freshly ground black pepper,

divided

2½ cups low-sodium chicken broth

1 whole cinnamon stick

½ teaspoon ground cumin

½ teaspoon lemon zest

3 cooker cups Israeli couscous

½ 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

BASMATI RICE WITH

INDIAN SPICES

Setting: Quick Cook

Makes about 12 cups

3 tablespoons extra virgin olive oil

1½ tablespoons finely chopped ginger

(about 1 x ½-inch piece, peeled)

3 garlic cloves, finely chopped

½ large onion, chopped

1 large white potato, peeled and cut into

½-inch cubes

½ teaspoon sea salt, divided

½ teaspoon freshly ground black pepper,

divided

½ tablespoon ground cumin

½ tablespoon ground coriander

¼ teaspoon ground turmeric

1 teaspoon ground cinnamon

4 cooker cups basmati rice

water (to the 4-cup marking

in the cooking pot)

2 teaspoons lemon zest

1 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

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Cuisinart FRC-800 Seite 30

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