Manual Cuisinart CRC 800 (page 8 of 21) (English)

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RECIPES

For all recipes in this Instruction & Recipe Booklet

use the included Rice Cooker Measure Cup to

measure the rice or grain. Use a standard liquid

measure cup (1 cup = 8 ounces = 16 tablespoons)

to measure all liquids. (This keeps your Rice Cooker

Measure Cup dry for measuring dry rice/grain.)

The Rice Cooker Measure Cup = ¾ cup standard

dry measure or 12 tablespoons. Only white rices

can be cooked to the maximum amount possible in

the Rice Cooker (4 Rice Cooker cups/8 Rice Cooker

cups). Do not cook more than the suggested

amounts of other rices on the cooking chart, as the

amount of liquid needed to cook larger amounts will

boil over.

SALADS

Red Onion Vinaigrette

Makes

⁄

cup

½ small red onion, peeled, cut into ½-inch

pieces (about 1 ounce)

1½ teaspoons Dijon-style mustard

1 teaspoon sugar

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

¼ cup white balsamic vinegar (or use a

fruit flavored vinegar)

½ cup extra virgin olive oil

Place the red onion, mustard, sugar, salt, pepper,

and vinegar in a food processor or blender; pro-

cess until smooth. Add the oil and process until

emulsified. Keep vinaigrette in a covered container

in the refrigerator until ready to use. If vinaigrette

separates, stir with a whisk to emulsify.

Nutritional information per tablespoon:

Calories 71 (96% from fat) • carb. 1g • pro. 0g

• fat 7g • sat. fat 1g • chol. 0mg • sod. 61mg

• calc. 0mg • fiber 0g

Konriko

Wild Pecan

Rice

Waldorf Salad

Konriko Wild Pecan

Aromatic Rice is a type of

long grain rice. The nutty aroma and flavor are

natural to the rice. We use the Wild Pecan

Rice

here to make a Waldorf type salad with apples

and dried cranberries. This naturally flavored rice

makes a great side dish.

3 cups (Rice Cooker) Konriko Wild

Pecan

Aromatic Rice*

4½ cups (standard liquid) water

2 shallots, peeled, finely chopped

4 teaspoons Dijon-style mustard

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

6 tablespoons sherry vinegar

6 tablespoons extra virgin olive oil

4 tablespoons vegetable oil

1 apple, such as Gala, Braeburn, Pink

Lady, cored, cut into ¼-inch dice

1 cup dried cranberries or dried

tart cherries

⁄

cup chopped toasted pecans

½ cup chopped red onion

½ cup chopped celery

Place rice and water in cooking bowl and insert

in Cuisinart

Rice Cooker/Steamer. Turn on and

cook until water is absorbed; about 35 minutes.

When unit switches to Warm, let stand 5

minutes. Spread on a baking sheet to cool.

While rice is cooking and cooling, prepare the

vinaigrette. Place the shallots, mustard, salt,

pepper and vinegar in a small bowl; stir with

a whisk to blend. Add the oils and whisk until

emulsified; reserve. When rice is cooled to room

temperature, place in a large bowl. Add the diced

apple, dried cranberries, chopped pecans, red

onion, and celery; stir gently to combine. Pour

the dressing over the salad and toss gently to

coat and blend. Serve at room temperature. If

not serving immediately, cover and refrigerate.

Remove from refrigerator 30 minutes before

serving.

*Konriko Wild Pecan

Aromatic Rice can be found

in most well-stocked grocery stores. Use four

7-ounce packages for the right amount for this

recipe.

Nutritional information per serving (½ cup):

Calories 124 (57% from fat) • carb. 13g • pro. 1g

• fat 8g • sat. fat 1g • chol. 0mg • sod. 81mg

• calc. 6mg • fiber 1g

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Cuisinart CRC 800 Manual

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