minutes. Add wine and let cook until absorbed by rice.
3. Add stock, ½ cup (125 ml) at a time, not adding more until all is absorbed
by rice, about 8 to 10 minutes per batch.
4. Before the last ½ cup (125 ml) of stock is added to the Skillet, add the
reserved asparagus and carrots, and the remaining vegetables.
Stir to fully combine.
5. Once the final ½ cup (125 ml) of stock has been absorbed, turn off the
Skillet and add the Parmesan, butter, zest and remaining salt and pepper.
6. Taste and adjust seasonings accordingly.
Nutritional information per serving:
Calories 173 (22% from fat) • carb. 27g • pro. 4g • fat 4g • sat. fat 1g
• chol. 5mg • sod. 539mg • calc. 51mg • fiber 2g
Roasted Asparagus
Makes 6 servings
1
pound (500 g) asparagus, trimmed and peeled
1½
teaspoons (7 ml) extra virgin olive oil
½
teaspoon (2 ml) kosher salt
¼
teaspoon (1 ml) freshly ground black pepper
2
tablespoons (30 ml) Parmesan cheese, freshly grated
1. Place asparagus on a flat plate and toss with oil; season with salt and
pepper.
2. Preheat the Cuisinart
®
GreenGourmet
®
Electric 14-inch (35.5 cm) Skillet to
350°F (180°C); add asparagus stalks in one layer. Cover and cook, stirring
4 to 5 times, until crisp tender, about 6 to 8 minutes.
3. Sprinkle with Parmesan; serve hot.
Nutritional information per serving:
Calories 49 (36% from fat) • carb. 5g • pro. 4g • fat 2g • sat. fat 1g
• chol. 2mg • sod. 214mg • calc. 56mg • fiber 2g
Sausage and Broccoli Rabe
Makes 4 to 6 servings
1
tablespoon (15 ml) kosher salt
1
bunch broccoli rabe, approximately 1 pound (500 g)
1
pound (500 g) Italian sausages, sweet, hot or mix of both
3
garlic cloves, finely chopped
¼
cup (50 ml) dry white wine
½
cup (125 ml) chicken broth, reduced-sodium
½
tablespoon (7 ml) extra virgin olive oil
¼
teaspoon (1 ml) crushed red pepper
pinch freshly ground black pepper
shaved Parmesan, for serving
fresh lemon juice, for serving
1. Fill the Cuisinart
®
GreenGourmet
®
Electric 14-inch (35.5 cm) Skillet with
1 inch (2.5 cm) of water and add 1 tablespoon (15 ml) of kosher salt.
Turn temperature to 230°F, cover, and bring to a boil.
2. Set up a large bowl filled with ice water. Trim ends of broccoli rabe and cut
into 2-inch (5 cm) pieces. Once water comes to a boil, add broccoli rabe to
Skillet and cover. Cook for about 2 to 4 minutes. Plunge blanched broccoli
rabe into prepared ice water. Once cool, discard ice water and reserve
broccoli rabe.
3. Turn off Skillet, remove water and wipe Skillet dry. Turn temperature to
350°F (180°C) and add the olive oil. Brown sausages on all sides, about 3
minutes per side. Once browned, carefully slice sausages in half lengthwise
and brown the insides for 1 to 2 minutes. Remove sausages and add
garlic. Sauté until fragrant. Add white wine and scrape up any browned
bits that have accumulated on the cooking surface of the pan. Add chicken
broth, reserved broccoli rabe, red and black pepper. Cover and boil for 2
minutes.
4. Add reserved sausages and simmer, covered, for 5 minutes.
5. Serve immediately, topping with shaved Parmesan and fresh lemon juice.
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