Cuisinart CPC-600N1 User Manual - Page 23

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 tone sounds, use Quick Pressure Release. 4. Once the pressure is completely released, the red indicator will drop. Remove lid and add the remaining chicken broth, rice and salt. Stir well and select High Pressure 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 Curried Chickpeas with Potatoes and Spinach Vegetarian comfort food! Makes about 4 cups 2 teaspoons vegetable oil ½ red onion, finely chopped 1 habanero pepper, deseeded and finely chopped 2 garlic cloves, finely chopped 1 tablespoon mild curry powder ½ teaspoon ground cumin 1 cup dried chickpeas, rinsed and drained 2 cups low-sodium vegetable or chicken broth 12 ounces white potatoes, cut into ½-inch dice ½ teaspoon kosher salt 1 cup fresh baby spinach, packed 1. Put the oil into the cooking pot of the Cuisinart® Pressure Cooker. Select Sauté. Once the oil is hot, add the onion, pepper and garlic. Cook until softened and fragrant, about 5 minutes. Add the curry powder and cumin and stir well over the heat; continue to cook for a few minutes. Add the dried chickpeas and broth. Secure the lid and select High Pressure. Set time for 30 minutes. When tone sounds, allow pressure to release naturally. 2. Once pressure is completely released, the red indicator will drop. Remove the lid. Add the potatoes and salt and secure the lid. Select High Pressure for 3 minutes. When time expires, use Quick Pressure Release. 3. Remove the lid and stir in the spinach. Taste and adjust seasoning as desired. Nutritional information per cup: Calories 152 (20% from fat) • carb. 24g • pro. 7g fat 3g • sat. fat 0mg • chol. 0mg • sod. 443mg calc. 47mg • fiber 16g Sautéed Kale This simple side dish is a tasty way to get greens on your plate any night of the week. Makes about 3 cups 1 tablespoon olive oil 1 garlic clove, crushed ¼ teaspoon kosher salt Pinch crushed red pepper 8 ounces (10 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 and cook until garlic is fragrant but has no color. Stir in the salt and crushed red pepper. 23