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Cuisinart CRC-800C Instruction And Recipe Booklet Download Page 17

Lemon-Thyme Brown Rice

& Salmon   

Turn this into a vegetarian entrée by substituting
canned chickpeas (rinsed and drained) for the
salmon.

Makes 4 entrée servings

cooking spray

3-4

lettuce leaves (use leaf lettuce, 

not iceberg)

1-1/4

pounds boneless, skinless salmon fillet,

cut into 4 equal fillets

2

teaspoons (10ml) extra virgin olive oil 

2

sprigs fresh thyme

1

tablespoon (15ml) unsalted butter

4

tablespoons (60ml) finely chopped onion

2

cloves garlic, minced

1-1/2

cups (rice cooker) brown rice, rinsed 

and drained

4

teaspoons (60ml) finely chopped lemon

zest, divided

1

teaspoon (5ml) thyme

1

teaspoon (5ml) kosher salt

3-1/2

cups (875ml) water 

(or half water, half chicken stock)

1/2

cup (125ml) halved grape tomatoes

1/2

cup (125ml) chopped green pepper 

(1/2-inch (1.25cm) dice)

1/2

cup (125ml) chopped red bell pepper 

(1/2-inch (1.25cm) dice)

lemon wedges/lemon slices

Lightly coat the steamer insert with cooking spray.
Line with lettuce leaves. Arrange the salmon fillets
in the lettuce lined steamer insert in a single layer
and top with fresh thyme sprigs; reserve.

Place Rice Cooking Bowl in Cuisinart

®

Rice Cooker.

Add butter. Cover and turn on, let heat for 30 – 40
seconds. Stir in shallot, and garlic; cover and cook
30 seconds. Add rinsed and drained rice, 2 tea-
spoons lemon zest and dill. Stir to coat. Add water.
Cover and cook for 40 minutes. Place filled steamer
insert above rice and cover. Continue to cook until
Rice Cooker switches to Keep Warm setting, about
10 to 12 minutes longer. Place tomatoes and pep-
pers on top of rice and let stand on Keep Warm for
10 minutes. To serve, stir tomatoes and peppers
into rice. Place rice mixture on warmed plates and
top with a steamed salmon fillet. Sprinkle with
remaining lemon zest and serve with a wedge of
lemon.

*You may use sea scallops in place of the salmon.
Remove the tough muscle from the side of each
scallop and toss scallops in olive oil.

Nutritional information per serving:

Calories 435 (31% from fat) • carb.45g • pro. 30g •

fat 15g • sat. fat 4g • chol. 76mg • sod. 406mg •

calc. 53mg • fiber 3g

Teriyaki Steamed Chicken

with Cranberry Wild Rice

You may substitute turkey cutlet or tenderloin for
the chicken.

Makes 4 entrée servings 

2

tablespoon (30ml) light soy sauce

2

tablespoon (30ml) honey

4

teaspoons (20ml) dry sherry

1

clove garlic, peeled, finely minced

1

teaspoon (5ml) powdered ginger

1

tablespoon (15ml) vegetable oil

2

tablespoon (30ml) finely minced green 

onion

16 

ounces (448g) boneless, skinless chicken

breast

cooking spray

1-1/2

cup (Rice Cooker) wild rice

3

cups (750ml) chicken stock

3/4

tablespoons (188ml) water

1

teaspoon (5ml) kosher salt

1

cup (250ml) dried cranberries

6

green onions, very thinly sliced 

2

tablespoon (30ml) minced jalapeño 

pepper

Place the soy, honey, sherry, garlic, ginger, oil, and
green onion in a small bowl. Whisk to blend. Cut
the chicken into “finger” sized pieces, about 1/2-
inch (1.25cm) thick and 3 inches (7.5cm) long. Stir
the  chicken into the teriyaki marinade and let stand
for 15 minutes.

Lightly coat both the steaming tray and Rice
Cooking Bowl with cooking spray. Place the Rice
Cooking Bowl in the Cuisinart

™

Rice Cooker. Place

the rice in the rice bowl. Add the stock, water and
salt; stir. Cover and turn on. Cook for 50 minutes.
Drain the chicken and place in prepared steamer
tray; discard marinade. After rice has cooked for 50
minutes, place the steaming tray over the Rice
Cooking Bowl and cover. Cook for an additional 
12-15 minutes, until the Rice Cooker switches to
“Warm”. When Rice Cooker switches to “Warm”,
place the dried cranberries, green onions and
minced jalapeño peppers on top of the rice. Cover
and let stand on "Warm" for 10 minutes. 

To serve, stir rice to blend in cranberries, green
onions and jalapeño. Transfer to warmed plates and
top with steamed teriyaki chicken fingers.

16

04CC00000 CRC-800C IB  3/18/04  2:33 PM  Page 18

Summary of Contents for CRC-800C

Page 1: ...Rice Cooker INSTRUCTION AND RECIPE BOOKLET For your safety and continued enjoyment of this product always read the instruction book carefully before using CRC 800C ...

Page 2: ...14 Do not operate Rice Cooker in water or under running water 15 To reduce the risk of electric shock cook only in removable container Do not immerse in water SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY SPECIAL CORD SET INSTRUCTIONS A short power supply cord is provided to reduce the risks of becoming entangled in or tipping over a longer cord Longer extension cords are available and may be use...

Page 3: ...ces and grains perfectly with minimal fuss taking up little counter space and leaving all your burners free for other tasks Cleaning up the nonstick Rice Cooker bowl is quick and easy and there is virtually no maintenance Your Rice Cooker can be used for more than just plain old rice It is a simple way to cook pilafs It is also wonderful for preparing risottos polenta oatmeal and other breakfast c...

Page 4: ... vegetable stocks broths Fish stock or clam broth may be used for seafood flavoured rice One to two teaspoons 5 10ml of unsalted butter olive vegetable or nut oil will help keep grains of rice separate and prevent boiling over If your recipe calls for salt add and swirl in with the rice paddle or a wooden spoon after adding liquid then level the rice as evenly as possible The Rice Cooker can be us...

Page 5: ...e for food being steamed See Steaming Vegetables Chart for approximate cooking times 5 Place lid on top of the steaming tray 6 When the appropriate cooking time has elapsed unplug the unit Steaming Only 1 Make sure unit is unplugged 2 Fill cooking pot with the suggested amount of water based on the Steaming Vegetables Chart 3 Fill the steaming tray with open end facing up 4 Place the filled steami...

Page 6: ...4 3 3 4 938ml Long Grain White 10 5 4 1 2 1125ml Long Grain White 12 6 5 1 2 1375ml Long Grain White 16 8 7 1 2 1875ml Medium Grain White 4 2 2 500ml Medium Grain White 6 3 2 3 4 688ml Medium Grain White 8 4 3 1 2 875ml Medium Grain White 10 5 4 1 4 1062ml Medium Grain White 12 6 5 1 4 1313ml Medium Grain White 16 8 7 1750ml Arborio 4 1 3 1 4 812ml Brown Rice Med Long 2 1 1 3 4 438ml Brown Rice Me...

Page 7: ...1 1 2 inch 2 5 3 75cm slice 2C 500ml 8 9 minutes Peas Snow 4 ozs 114g Whole tipped topped strings removed 2C 500ml 11 minutes Peas Edible Pod 4 ozs 114g Whole tipped topped strings removed 2C 500ml 10 11 minutes Potatoes New 8 ozs 228g Quartered 2C 500ml 23 24 minutes 1 1 2 3 75cm diameter Potatoes 12 ozs 340g 3 4 inch 1 9cm dice 2C 500ml 23 24 minutes Yellow Gold Sweet Potatoes 8 ozs 228g Peeled ...

Page 8: ... Pecan Aromatic Rice is of type of long grain rice The nutty aroma and flavour are natural to the rice We use the Wild Pecan Rice here to make a Waldorf type salad with apples and dried cranber ries This naturally flavoured rice makes a great side dish 3 cups Rice Cooker Wild Pecan Aromatic Rice 4 1 2 cups 1125ml water 2 shallot peeled finely chopped 4 teaspoons 20ml Dijon style mustard 1 2 teaspo...

Page 9: ... to mix Add the vinaigrette and chopped cilantro Stir gently to combine Transfer to a decorative bowl to serve If not serving immediately cover and refrigerate Remove from refrigerator 30 minutes before serving Nutritional information per serving 1 2 cup Calories 128 39 from fat carb 17g pro 3g fat 6g sat fat 1g chol 0mg sod 88mg calc 18mg fiber 2g Greek Rice Salad Serve this salad as a side dish ...

Page 10: ...spoons 45ml vegetable oil 2 tablespoons 30ml yellow Miso available at Asian grocery stores and health food markets 1 teaspoon 5ml toasted sesame oil 1 teaspoon 5ml soy sauce 1 2 teaspoon 2ml brown sugar Place garlic mustard ginger lemon juice and vinegar in a small bowl stir with a whisk until emulsified Add Miso and oil Nutritional information per tablespoon 15ml Calories 64 81 from fat carb 3g p...

Page 11: ...Cooker Place butter in Rice Cooker Bowl Cover and turn on cook 2 minutes Add celery and shallot to melted butter stir with rice paddle Cover cook 2 minutes 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 45 50 minutes unit will then switch t...

Page 12: ... wheat They can be cooked in cereals pilafs and breads and add a nutty flavour Wheat berries should be soaked prior to using to soften Nutritional information per serving Calories 108 16 from fat carb 19g pro 3g fat 2g sat fat 0g chol 1mg sod 197mg calc 13mg fiber Creamy Parmesan Risotto with Asparagus Use vegetable stock to make this a vegetarian dish Makes 6 cups 1 5L serves 12 as a side dish 6 ...

Page 13: ... Snow Peas Makes two entrée servings or 4 side dish servings 6 cups 1 5L total 4 cups 1L water 1 2 teaspoon 2ml saffron threads 1 tablespoon 15ml unsalted butter 1 tablespoon 15ml extra virgin olive oil 1 4 tablespoons 62ml minced carrot 1 4 tablespoons 62ml minced celery 1 4 tablespoons 62ml minced shallot 1 1 2 cup Rice Cooker Arborio rice 6 tablespoons 90ml dry white vermouth or other dry white...

Page 14: ... Red Beans Rice This version of the traditional long cooking New Orleans dish can be made in less than 30 minutes in the Cuisinart Rice Cooker Makes 8 cups 2L 8 ounces 224g smoked chicken or turkey andouille sausage Cooking spray 2 can 15 ounce 420g red beans rinsed and drained 2 teaspoon 10ml good quality olive oil 6 tablespoons 90ml finely chopped onions 4 tablespoons 60ml finely chopped celery ...

Page 15: ...rice do not stir Replace the steaming tray on top of the Rice Cooking Bowl and cover Let stand 5 minutes Transfer the rice and vegetables to a medium bowl along with the steamed chicken and shrimp and mung bean sprouts Drizzle the soy mixture over the rice and stir to combine Serve immediately Nutritional information per serving Calories 286 12 from fat carb 42 g pro 20g fat 4g sat fat 1g chol 75m...

Page 16: ...from fat carb 26g pro 37g fat 7g sat fat 1g chol 194mg sod 691mg calc 85mg fiber 2g Risi e Bisi with Shrimp The traditional Venetian comfort food Rice Peas is taken a step further and garnished with steamed shrimp to make it a complete meal Makes 4 entrée servings 1 pound shrimp peeled deveined halved lengthwise 4 teaspoons 20ml extra virgin olive oil divided 2 teaspoon 10ml unsalted butter 2 3 cu...

Page 17: ... in place of the salmon Remove the tough muscle from the side of each scallop and toss scallops in olive oil Nutritional information per serving Calories 435 31 from fat carb 45g pro 30g fat 15g sat fat 4g chol 76mg sod 406mg calc 53mg fiber 3g Teriyaki Steamed Chicken with Cranberry Wild Rice You may substitute turkey cutlet or tenderloin for the chicken Makes 4 entrée servings 2 tablespoon 30ml ...

Page 18: ...ine Transfer to a warmed bowl to serve Sprinkle with remaining chopped parsley Serve with hot sauce if desired Smoked chicken or turkey andouille sausage has much less fat than traditional pork andouille It can be found in many well stocked grocery stores Smoked turkey kielbasa can be substituted Nutritional information per serving Calories 299 8 from fat carb 50g pro 19g fat 3g sat fat 0g chol 11...

Page 19: ...tion pertinent to the prod uct s return Please pay by check or money order NOTE For added protection and secure handling of any Cuisinart product that is being returned we rec ommend you use a traceable insured delivery ser vice Cuisinart cannot be held responsible for in tran sit damage or for packages that are not delivered to us Lost and or damaged products are not covered under warranty Your C...

Page 20: ...ertop appliances and cookware and Savor the Good Life www cuisinart ca Coffeemakers Toasters Food Processors Egg Cooker Juicers 2004 Cuisinart Cuisinart is a registered trademark of Cuisinart 156 Parkshore Dr Brampton Ont L6T 5M1 Consumer Call Centre Email consumer_canada conair com Printed in China www cuisinart ca 04CC00000 IB 0000 CAN ...

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