Cuisinart CRC-800 CRC-800 Manual - Page 17
Lemon-Thyme Brown Rice, & Salmon, Teriyaki Steamed Chicken, with Cranberry Wild Rice
UPC - 086279007667
View all Cuisinart CRC-800 manuals
Add to My Manuals
Save this manual to your list of manuals |
Page 17 highlights
Lemon-Thyme Brown Rice & Salmon Turn this into a vegetarian entrée by substituting canned chickpeas (rinsed and drained) for the salmon. Makes 4 entrée servings cooking spray 3-4 lettuce leaves (use leaf lettuce, not iceberg) 1¼ pounds boneless, skinless salmon fillet*, cut into 4 equal fillets 2 sprigs fresh thyme 1 tablespoon unsalted butter 4 tablespoons finely chopped onion 2 cloves garlic, minced 1½ cups (Rice Cooker) brown rice, rinsed and drained 4 teaspoons finely chopped lemon zest, divided 1 teaspoon dill 1 teaspoon kosher salt 3½ cups (standard liquid measure) water (or half water, half chicken stock) ½ cup halved grape tomatoes ½ cup chopped green pepper (½-inch dice) ½ cup chopped red bell pepper (½-inch dice) lemon wedges/lemon slices Lightly coat the steamer insert with cooking spray. Line with lettuce leaves. Arrange the salmon fillets in the lettuce-lined steamer insert in a single layer and top with fresh thyme sprigs; reserve. Place cooking bowl in Cuisinart® Rice Cooker/ Steamer. Add butter. Cover and turn on, let heat for 30 to 40 seconds. Stir in onion and garlic; cover and cook 30 seconds. Add rinsed and drained rice, 2 teaspoons lemon zest, salt and dill. Stir to coat. Add water. Cover and cook for 40 minutes. Place filled steamer insert above rice and cover. Continue to cook until Rice Cooker switches to Warm setting, about 10 to 12 minutes longer. Place tomatoes and peppers on top of rice and let stand on Warm for 10 minutes. To serve, stir tomatoes and peppers into rice. Place rice mixture on warmed plates and top with a steamed salmon fillet. Sprinkle with remaining lemon zest and serve with a wedge of lemon. *You may use sea scallops in place of the salmon. Remove the tough muscle from the side of each scallop and toss scallops in 2 teaspoons of olive oil. Nutritional information per serving: Calories 435 (31% from fat) • carb. 45g • pro. 30g • fat 15g • sat. fat 4g • chol. 76mg • sod. 406mg • calc. 53mg • fiber 3g Teriyaki Steamed Chicken with Cranberry Wild Rice You may substitute turkey cutlet or tenderloin for the chicken. Makes 4 entrée servings 2 tablespoons light soy sauce 2 tablespoons honey 4 teaspoons dry sherry 1 clove garlic, peeled, finely minced 1 teaspoon powdered ginger 1 tablespoon vegetable oil 2 tablespoons finely minced green onion 1 pound boneless, skinless chicken breast cooking spray 1½ cups (Rice Cooker) wild rice 3 cups (standard liquid measure) chicken stock ¾ cup water 1 teaspoon kosher salt 1 cup dried cranberries 6 green onions, very thinly sliced 2 tablespoons minced jalapeño pepper Place the soy, honey, sherry, garlic, ginger, oil, and green onion in a small bowl. Whisk to blend. Cut the chicken into "finger" sized pieces, about ½-inch thick and 3 inches long. Stir the chicken into the teriyaki marinade and let stand for 15 minutes. Lightly coat both the steaming tray and cooking bowl with cooking spray. Place the bowl in the Cuisinart® Rice Cooker/Steamer. Place the rice in the bowl. Add the stock, water and salt; stir. Cover and turn on. Cook for 50 minutes. Drain the chicken and place in prepared steamer tray; discard marinade. After rice has cooked for 50 minutes, place the steaming tray over the cooking bowl and cover. Cook for an additional 12 to 15 minutes, until the Rice Cooker switches to Warm. When Rice Cooker switches to Warm, place the dried cranberries, green onions and minced jalapeño peppers on top of the rice. Cover and let stand on Warm for 10 minutes. To serve, stir rice to blend in cranberries, green onions and jalapeño. Transfer to warmed plates and top with steamed teriyaki chicken fingers. 17