Cuisinart FRC-1000 User Manual - Page 26
Southwestern Black, Bean Salad, Spanish Rice
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3 ounces shiitake mushrooms, sliced 1 tablespoon reduced-sodium soy sauce ¼ teaspoon freshly ground black pepper Pinch crushed red pepper 1 cup peeled and cubed kabocha or butternut squash 6 ounces chicken breast cut into 2-inch strips, optional 8 ounces udon noodles (or soba) 3 green onions, thinly sliced 1 cup bean sprouts (about 3 ounces) 1 tablespoon sesame oil Fresh lime wedges 1. Put the 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 ginger. Sauté until softened and fragrant, about 1 to 2 minutes. Press Start/ Stop. 2. Add the broth, bok choy, mushrooms, soy sauce, pepper and crushed red pepper. Select the One Pot function for 1 hour and 30 minutes and press Start/Stop. 3. When there are 20 minutes remaining on the timer, add the squash to the soup and insert the steaming tray with the chicken pieces into the steamer position. Close the lid and allow the chicken to cook above the soup for the remainder of the time. 4. Once the audible tone has sounded to indicate the end of cooking, open the lid, and add the steamed chicken to the soup with the noodles. Close the lid and allow to "cook"in the Keep Warm setting for 10 minutes (noodles should be softened, but not mushy). 5. O pen the lid of the cooker again and stir in the green onions, bean sprouts, sesame oil, and a squeeze of lime. Taste and adjust seasoning as desired and serve. Nutritional information per serving (1 cup with chicken): Calories 119 (36% from fat) • carb. 11g • pro. 9g fat 5g • sat. fat 1g • chol. 35mg • sod. 263mg calc. 27mg • fiber 1g SOUTHWESTERN BLACK BEAN SALAD A colorful side dish that is bright and fresh. Functions: Soak & Beans Makes about 5 cups 2 cooker cups dry black beans, soaked overnight* Water (to the 4-level marking) ½ medium red bell pepper, chopped 1 garlic clove, finely chopped 1 green onion, thinly sliced ½ jalapeño, seeded and finely chopped ¾ cup corn kernels 1 tablespoon extra virgin olive oil 2 teaspoons fresh lime juice ¾ teaspoon kosher salt 2 pinches freshly ground black pepper ½ avocado, diced Pinch granulated sugar 1. Put the drained beans and then add the fresh water into the cooking pot of the Cuisinart® Rice and Grain Multicooker. Close lid. 2. Select the Beans function, set timer for 1 hour and 30 minutes, and press Start/Stop. 3. Once the audible tone sounds to indicate the end of cooking, drain the beans and transfer to a large serving bowl. Add the remaining ingredients and toss to combine. 4. Serve immediately, or cover and allow to rest in the refrigerator to meld the flavors. Nutritional Information per serving (½ cup): Calories 147 (22% from fat) • carb. 22g • pro. 7g fat 4g • sat. fat 1g • chol. 225mg • sod. 39mg calc. 39mg • fiber 5g *Use the Soak function to soak the black beans for a minimum of 8 hours and up to 18 hours. Drain and rinse prior to cooking. SPANISH RICE An easy side dish to incorporate into your weekly rotation. Function: Sauté & White Rice Makes 6 cups 1 teaspoon olive oil 26
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