11
SIDE DISHES
Curried Rice Pilaf with
Apricots & Pine Nuts
Makes 4 cups (6 to 8 servings)
1
tablespoon (15 ml) unsalted butter
½
cup (125 ml) chopped onion
1½
teaspoons (7 ml) curry powder
½
teaspoon (2 ml) turmeric
2
cups (Rice Cooker) long grain white rice
2¼
cups (560 ml) water
1
teaspoon (5 ml) kosher salt
½
cup (125 ml) slivered dried apricots
2
tablespoons (30 ml) toasted pine nuts
Place the rice cooking bowl in the Cuisinart
®
Rice
Cooker/Steamer. Add the butter, cover and turn
on; wait 2 minutes. Add the chopped onion, curry
powder and turmeric to the melted butter; stir with
rice paddle to coat. Cover and cook 5 minutes.
Stir in the rice, water and salt. Top with the sliv-
ered apricots. Cover and reset Rice Cooker to On.
Cooking time will be approximately 18 minutes,
then the Rice Cooker will switch to Warm. Let
stand 5 to 10 minutes on Warm (or longer) before
serving. Fluff with rice paddle and transfer to a
warm serving bowl. Sprinkle with toasted pine
nuts just before serving.
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Brown, Wehani
& Wild Rice Pilaf
Makes 3 cups (750 ml) (6 servings)
1
tablespoon (15 ml) unsalted butter
2
tablespoons (30 ml) minced celery
2
tablespoons (30 ml) minced shallot
¾
cup (Rice Cooker) long grain brown rice
½
cup (Rice Cooker) wehani rice
¼
cup (Rice Cooker) wild rice
½
teaspoon (2 ml) herbs de Provence
¼
cup (60 ml) dry white vermouth or dry
white
wine
1
1
⁄
8
cups (280 ml) chicken stock
(low
sodium)
1
1
⁄
8
cups (280 ml) water
½
cup (125 ml) dried cranberries
2
green onions, trimmed and chopped
(include several inches of green)
1
⁄
3
cup (80 ml) chopped toasted pistachios
Place cooking bowl in Cuisinart
®
Rice Cooker/
Steamer. Place butter in bowl. Cover and turn on;
cook 2 minutes. Add celery and shallot to melted
butter; stir with rice paddle. Cover; cook 2 min-
utes. Add three rices and herbs de Provence; stir
to coat with butter, using rice paddle. Add wine;
stir. Cover and cook 3 minutes. Add chicken stock
and water; stir. Cover; turn on and cook until
liquid is absorbed, about 39 minutes – unit will
then switch to Warm. Sprinkle the dried cranber-
ries and chopped green onions on top of the rice.
Cover and let stand 5 minutes. Stir in half the
chopped toasted pistachios. Transfer to a warmed
serving bowl and top with remaining pistachios.
Serve immediately.
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Brown Rice and Lentil Pilaf
Makes 2 cups (500 ml) (4 servings)
½
tablespoon (8 ml) extra virgin olive oil
2
tablespoons (30 ml) chopped carrots
2
tablespoons (30 ml) chopped
mushrooms
2
tablespoons (30 ml) chopped shallots
1
cup (Rice Cooker) long grain brown rice
1
⁄
3
cup (Rice Cooker - measure to
60cc marking) brown lentils
½
teaspoon (2 ml) thyme
1
1
⁄
8
cups (280 ml) chicken stock
¾
cup (188 ml) water
½
teaspoon (2 ml) kosher salt
Place cooking bowl in Cuisinart
®
Rice Cooker/
Steamer. Add olive oil. Cover and turn on; let heat
for 1 minute. Add carrots, mushrooms and shal-
lots to bowl; stir, using rice paddle to coat with oil.
Cover and cook for 3 minutes (Rice Cooker will
shut off). Stir in rice, lentils and thyme. Add stock
and water; stir, using rice paddle. Cover and turn
on. Cooking time will be approximately 30 min-
utes. The Rice Cooker will then switch to Warm.
Let stand 5 to 10 minutes (or longer) on Warm
before serving. Fluff with rice paddle and transfer
to a warm serving bowl.
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