Cuisinart GR-M3CB User Manual - Page 23

Cauliflower Fried Rice Fun and tasty side dish that is also low in carbs! Makes about 6 cups 2 tablespoons vegetable oil, divided 1 onion, finely chopped 1 small red pepper, cut into small dice 1 small jalapeño, seeded and finely chopped 1 1-inch piece fresh ginger, finely chopped 3 garlic cloves, finely chopped ½ teaspoon salt ¼ teaspoon turmeric 1 medium cauliflower head, about 1 pound, or 6 cups of florets, finely chopped or riced Cilantro leaves and roasted peanuts for garnish 1. Assemble the Cuisinart® Stack5® with the baking pan and select 400°F. Add 1 tablespoon of oil to the pan. 2. Once the oil is hot, add the onion, red pepper, jalapeño, ginger and garlic. Stir frequently and cook until soft and fragrant, about 7 minutes. When it's fragrant, add the salt and the turmeric. Stir together over the heat to incorporate. 3. Add the remaining oil and then the cauliflower. Stir together well to coat the cauliflower. Cover for about 5 to 10 minutes, so that the cauliflower becomes tender. 4. Remove the cover and continue cooking. Occasionally stir to scrape up any brown bits on the bottom of the pan; this adds to the crunch of the dish. 5. Taste and adjust seasoning according to preference. Serve immediately, garnished with cilantro leaves and roasted peanuts. Nutritional information per ½-cup serving: Calories 68 (60% from fat) • carb. 6g • pro. 2g • fat 5g sat. fat 1g • chol. 0mg • sod. 221mg calc. 22mg fiber 2g Butternut Squash and Farro Gratin The creaminess of butternut squash and the delicate chew of farro play on texture, while a few extra standout ingredients make this a rich and deeply satisfying, all-in-one dish. Can be served as a side or main dish. Serves 6 to 8 1 large butternut squash, peeled and cut into 1-inch cubes (about 1½ pounds) ¾ cup farro 1 teaspoon olive oil 8 ounces fresh, sweet Italian sausage, chicken or pork, casings removed 1 large leek, thinly sliced, white and light green parts only 2 teaspoons fresh thyme leaves, roughly chopped ¾ teaspoon kosher salt 1 cup grated fontina cheese, divided ¾ cup heavy cream ¾ cup chicken broth, low sodium Nonstick cooking spray 1. Add 4 cups of water to the baking pan and assemble the Cuisinart® Stack5® with the steam rack in place. Add the butternut squash, cover and select 400°F. Cook until the squash is tender, about 20 minutes. 2. When it's tender, remove the squash and reserve. Add an additional cup of water to the baking pan and select 400°F. Once the water comes to a boil, add the farro and cook until tender, about 20 minutes. Strain the farro and reserve with the squash. 3. Discard water, and wash and dry the baking pan well. Add the oil to the pan and set to 400°F. Once the oil is hot, add the sausage. Break up the sausage well with a wooden spoon and cook until evenly browned. Add the leek and reduce heat to 350°F; continue to cook until soft and lightly browned. 4. Add the sausage and leek to the squash and farro with the thyme, salt, half of the fontina cheese, heavy cream, and chicken stock. Stir to combine. 5. Clean and dry the baking pan and then spray well with nonstick cooking spray. Add the squash mixture to the baking pan and 23