Nutritional information per serving (1 teaspoon, 5ml):
Calories 3 (23% from fat) • carb. 0g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 141mg • calc. 1mg • fiber 0g
SIDES
Basic Fried Rice
A healthier version of the take-out favourite.
Makes 6 servings
2
tablespoons (30 ml) unsalted butter
3
cups (750 ml) jasmine rice, cooked and chilled
1
large egg, lightly beaten
1
tablespoon (15 ml) finely minced garlic
1
tablespoon (15 ml) sesame oil
1
teaspoon (5 ml) fish sauce
¹∕³
cup (75 ml) sliced scallions
¼
teaspoon (1 ml) sea salt
2
teaspoons (10 ml) chopped fresh cilantro
1. Preheat the Cuisinart
®
GreenGourmet
®
Electric 14-inch (35.5 cm) Skillet to
350°F (180°C).
2. Once pan is hot, add butter, swirling pan to cover the cooking surface of
the Skillet evenly. Add rice; stir-fry, allowing rice to sit about 45 seconds
between stirs, until rice has browned, about 3 to 5 minutes.
3. Push rice to one side of the Skillet. Add egg and let cover half of the Skillet,
being sure not to let it touch the rice. Cook egg, breaking up with a spatula
while cooking. Once egg has cooked, mix with rice. Add garlic and stir-fry
with the rice and eggs for 30 seconds.
4. Turn off heat; stir in sesame oil, fish sauce, scallions and salt. Taste and
adjust seasoning accordingly.
5. Serve, garnishing with cilantro.
Nutritional information per serving:
Calories 173 (38% from fat) • carb. 23g • pro. 3g • fat 7g • sat. fat 3g
• chol. 45mg • sod. 188mg • calc. 21mg • fiber 0g
Mixed Vegetable Risotto
You can easily substitute whatever vegetables you have on hand for
ours suggested below.
Makes 12 servings as a side dish
2
tablespoons (30 ml) extra virgin olive oil, divided
3
ounces (85 g) asparagus, cut into ½-inch (1.25 cm) pieces
(about ½ cup (125 ml)
1
medium carrot, cut into ½-inch (1.25 cm) pieces
(about ¹∕³ cup (75 ml)
1
teaspoon (5 ml) salt, divided
¾
teaspoon (3.75 ml) freshly ground black pepper, divided
1
small shallot, finely chopped (about ¹∕³ cup (75 ml)
3
cloves garlic, finely chopped
¼
large red pepper, chopped (about ¼ cup (50 ml)
1½
cups (375 ml) Arborio rice
½
cup (125 ml) white wine
6
cups (1.5 L) chicken broth, hot
¹∕³
cup (75 ml) ¼-inch (0.6 cm) diced zucchini
¾
cup (175 ml) chopped mushrooms (any variety, cremini
work very well)
½
cup (125 ml) frozen peas, not defrosted
½
cup (125 ml) frozen corn, not defrosted
¹∕³
cup (75 ml) grated Parmesan
1
tablespoon (15 ml) unsalted butter
zest from ½ lemon
1. Preheat the Cuisinart
®
GreenGourmet
®
Electric 14-inch (35.5 cm) Skillet to
325°F (160°C); add 1 tablespoon (15 ml) of oil. Sauté asparagus and carrot
with ½ teaspoon (2 ml) each of salt and pepper. Cook until asparagus is
slightly charred. Reserve.
2. Add remaining oil. Sauté shallot, garlic and pepper until softened, about 2
minutes. Add rice; stir to coat in oil and sauté until just transparent, 5 to 6
8
