Cuisinart FRC-1000 User Manual - Page 25
Red Beans And Rice, Udon Noodle Soup
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4. Meanwhile, make the chile purée. Rinse the dried chiles and pat dry. Remove the stems and shake out the seeds. Toast the chiles and remaining 2 crushed garlic cloves in a dry skillet over medium-low heat, until aromatic (careful not to burn). Add water to cover and bring to a simmer. Remove from heat and allow to steep for 30 minutes. Add the softened chiles to the jar of a blender, along with the honey, lime juice, salt and 1 cup of the steeping liquid. Process to a smooth purée. Reserve. 5. When there are 30 minutes of cooking time remaining, open the lid and skim the fat from the top. Transfer the meat to a bowl. Discard the onion, garlic and bay leaves. Shred the meat into bite-size pieces and return to the pot along with the reserved chile purée. Close the lid again and let the unit complete its cooking program. 6. Once the audible tone sounds to indicate the end of cooking, transfer to individual serving bowls and top with the suggested garnishes. Nutritional information per serving (based on 12 servings): Calories 188 (44% from fat) • carb. 11g • pro. 15g fat 9g • sat. fat 2g • chol. 42mg • sod. 211mg calc. 13mg • fiber 2g RED BEANS AND RICE The Cuisinart® version of the Jamaican staple brings out the flavors of Jamaican jerk seasoning. Functions: Soak, Sauté & One Pot Makes about 8 cups 3 cooker cups dried red kidney beans, soaked overnight* 1 tablespoon extra virgin olive oil 2 garlic cloves, finely chopped ½ jalapeño, seeded and finely chopped 1 can (13.5 ounces) unsweetened coconut milk 2 cups chicken or vegetable broth, low sodium 4 stems fresh thyme 1 bay leaf 1 teaspoon kosher salt, divided 1 ½ x ½-inch piece fresh ginger, peeled 3 cooker cups medium-grain white rice 1 cup water ½ teaspoon ground cinnamon 4 green onions, sliced 1. Put the olive oil in the cooking pot of the Cuisinart® Rice and Grain Multicooker. Select the Sauté function and press Start/Stop. Once oil is hot and shimmering, about 2 minutes, add the garlic and jalapeño. Sauté until softened and fragrant, about 1 to 2 minutes. Press Start/Stop. 2. Add the beans, coconut milk, broth, thyme, bay leaf, ½ teaspoon salt and ginger. Select the One Pot function for 1 hour and 20 minutes and press Start/Stop. 3. When 40 minutes are remaining, open the lid and add the rice and water. Close the lid again and let the unit complete its cooking program. 4. Once the audible tone has sounded to indicate the end of cooking, open the lid, remove the thyme stems, and add the remaining ingredients, including the remaining ½ teaspoon of salt; toss to combine. 5. Taste and adjust seasoning and serve immediately. * Use the Soak function to soak the kidney beans, a minimum of 8 hours and up to 18 hours. Drain and rinse prior to using in recipe. Nutritional information per serving (1 cup): Calories 470 (21% from fat) • carb. 77g • pro. 18g fat 11g • sat. fat 9g • chol. 0mg • sod. 420mg calc. 141mg • fiber 13g UDON NOODLE SOUP This recipe highlights the versatility of the Cuisinart® Rice and Grain Multicooker. Sautés, simmers and steams all in one unit! Functions: Sauté & One Pot Makes about 10 cups 1 tablespoon olive oil 1 garlic clove, sliced 1 2 x ½-inch piece ginger, peeled and finely chopped 8 cups chicken or vegetable broth, low sodium 1 baby bok choy (about 6 ounces), sliced 25