Cuisinart CPC-800 User Manual - Page 23

2. Add the rice and stir to evenly coat with the other ingredients. Cook until the outer edges are translucent, but the middle is still opaque. Add the wine and stir until the wine evaporates and the pot is just about dry. Add broth and remaining salt. 3. Secure the lid and select High Pressure. Set the time for 3 minutes. When the audible beep sounds, use quick pressure release. 4. Once pressure has released completely, the red indicator will drop. Remove lid and stir in the peas and cheese. 5. Remove thyme stems, taste and adjust seasoning as desired. Serve immediately. Nutritional information per first-course serving (½ cup): Calories 170 (19% from fat) • carb. 27g • pro. 5g fat 4g • sat. fat 2g • chol. 8mg • sod. 388mg calc. 34mg • fiber 1g 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. 4. Secure the lid and select Beans. Set time for 15 minutes. When the audible beep sounds, use Quick Pressure Release. 5. 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 for 3 minutes, allowing the pressure to release naturally. 6. 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 vegetable or chicken stock 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 stock. Secure the lid and select Beans. Set time for 30 minutes. When audible tone sounds, allow pressure to release naturally. 2. Once pressure has released completely, 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 23