Cuisinart EPC-1200PC Instructions and Recipes - Page 11

pink beans, and ²⁄³ of the vinaigrette (stir with whisk if it has separated). Toss gently to combine. Cover and refrigerate if not serving immediately. Stir green beans and edamame into the salad just before serving. Season to taste with salt and pepper. Transfer to a decorative bowl to serve. Nutritional information per serving (½ cup): Calories 123 (34% from fat) • carb. 17g • pro. 4g • fat 5g • sat. fat 0g • chol. 0mg • sod. 34mg • calc. 32mg • fiber 5g Wheat Berry & Vegetable Salad This salad is a refreshing change as a side dish. Makes 6 cups salad (12 servings) 1½ cups wheat berries 6¾ cups water 1½ tablespoons vegetable oil ¼ cup chopped red onion 1½ teaspoons Dijon-style mustard 1 teaspoon sugar 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper ¼ cup white balsamic vinegar (or use a fruit flavored vinegar) ½ cup extra virgin olive oil 1¹⁄³ cups cut corn (use frozen thawed) 1 cup shredded zucchini ¾ cup chopped red bell pepper ½ cup chopped green onion ¹/³ cup chopped sun-dried tomatoes ¼ cup chopped fresh parsley Place wheat berries, water, and vegetable oil in cooking pot of the Cuisinart® Electric Pressure Cooker. Cover and lock lid in place. Select High Pressure and set timer for 50 minutes. When audible beep sounds, turn off. Use Quick Pressure Release to release pressure. When float valve drops, turn off. Remove lid carefully, tilting away from you to allow steam to disperse. If grains are still a little chewy, select Simmer and cook until done to taste. Drain wheat berries and transfer to a large bowl. While cooking the wheat berries, prepare the dressing. Place the onion, mustard, sugar, salt, pepper, and vinegar in the work bowl of a food processor or mini food processor fitted with the metal chopping blade and process until smooth. Add the oil and process until emulsified. There will be about 7⁄8 cup dressing. When wheat berries are cooled, add ½ cup (or more to taste) of the dressing (cover and refrigerate remaining dressing for another use), and toss to coat. Add the corn, zucchini, red pepper, green onion, and sundried tomatoes. Toss gently to combine. Add the parsley; toss to combine. If not serving immediately, cover and refrigerate. Remove from refrigerator 30 minutes before serving. Nutritional information per serving (½ cup): Calories 110 (46% from fat) • carb. 15g • pro. 2g • fat 7g • sat. fat 1g • chol. 0mg • sod. 148mg • calc. 14mg • fiber 3g Pasta e Fagioli Try our hearty and healthy vegetarian version of this classic Italian soup. Makes about 12 cups 1 tablespoon extra virgin olive oil 1½ cups chopped onions 1 cup diced (½-inch) carrots ½ cup sliced celery 3 cloves garlic, peeled and minced 2 teaspoons Italian herb blend, divided 6 cups water 1 pound dry cannellini or white beans, rinsed and picked over 1 bay leaf 4 cups low-sodium vegetable or chicken broth/stock 2 cans (14 ounces each) diced tomatoes with juice 1 teaspoon kosher or sea salt 1½ cups tubetti, small macaroni, or small shell pasta chopped fresh parsley freshly grated, shaved or shredded Parmesan or Grana Padano® cheese Select Sauté and add oil to the cooking pot of the Cuisinart® Electric Pressure Cooker. Heat oil for 3 to 4 minutes. When oil is hot, add the chopped onions, carrots, celery, garlic, and 1 teaspoon of the Italian 11