Cuisinart CPC-400 User Manual - Page 21

Black Beans and Rice A quick version of the classic Cuban side dish. Makes 8 cups 1 cup dried black beans, soaked overnight 1 tablespoon olive oil 1 jalapeño, seeded and chopped 2 garlic cloves, finely chopped ½ teaspoon ground cumin 4 cups low-sodium chicken broth, divided 1 bay leaf 2 cups long-grain white rice 1 teaspoon kosher salt 1. Drain and rinse soaked beans; reserve. 2. Put the olive oil into the cooking pot of the Cuisinart® Pressure Cooker. Select Sauté. When the oil is hot, add the jalapeño and garlic and cook until soft and fragrant, about 3 minutes. Stir in the cumin and rinsed beans with 2 cups of broth and the bay leaf. 3. Secure the lid and select High Pressure. Set time for 15 minutes. When the audible beep sounds, use Quick Pressure Release. 4. Once the pressure has released completely, the red indicator will drop. Remove lid and add the remaining chicken broth, rice and salt. Stir well and select High Pressure again for 3 minutes, allowing the pressure to release naturally. 5. Remove lid and stir together, adjust seasoning as desired and serve. Nutritional information per serving (1 cup): Calories 265 (7% from fat) • carb. 52g • pro. 9g • fat 2g sat. fat 0g • chol. 0mg • sod. 553mg • calc. 73mg fiber 4g Sautéed Kale This simple side dish is a tasty way to get greens on your plate any night of the week. Makes about 2 cups 1 tablespoon olive oil 1 garlic clove, crushed ¼ teaspoon kosher salt Pinch crushed red pepper 6 ounces (8 packed cups) kale, hard stems removed and discarded, leaves and tender stems roughly chopped ½ cup low-sodium chicken broth 1. Put the olive oil in the cooking pot of the Cuisinart® Pressure Cooker. Select Sauté. Add the garlic clove and simmer slightly until barely golden. Stir in the salt and crushed red pepper. 2. Once the garlic is golden, stir in the kale to evenly coat with oil and add the broth. Secure the lid and select High Pressure. Set the time for 2 minutes. When the audible beep sounds, use Quick Pressure Release. 3. Once the pressure is completely released, the red indicator will drop. 4. Remove lid. Taste and adjust seasoning as desired. Nutritional information per serving (based on ½ cup serving): Calories 98 (53% from fat) • carb. 9g • pro. 4g • fat 6g sat. fat 1g • chol. 3mg • sod. 291mg • calc. 124mg fiber 2g Green Beans with Shallots and Pine Nuts This side dish is elegant enough for a dinner party, yet simple enough to make every day. Makes about 4 cups ¼ cup pine nuts 1 tablespoon unsalted butter 1 shallot (about 2 ounces), peeled and thinly sliced ½ teaspoon kosher salt 12 ounces green beans, trimmed 1 tablespoon fresh lemon juice ½ cup water 1. Put the pine nuts into the cooking pot of the Cuisinart® Pressure Cooker and select Brown. Stir over the heat for about 5 minutes until the nuts are slightly toasted. 2. Add the butter to the pot with the shallots to slightly sauté and soften. 3. Sprinkle with salt before adding the green beans, lemon juice and water. Secure the lid and select High Pressure. Set the time for 1 minute. When the audible beep sounds, use Quick Pressure Release. Once pressure is 21