Manual Cuisinart CRC 800 (page 12 of 21) (English)

112070

Zoom out

Zoom in

1/21

Confetti Pilaf

This mixture of wheat berries and brown and wild

rices is finished off with green peas and chopped

red bell pepper – the look is wonderfully full of

color, and the pilaf is perfect with grilled chicken

or fish.

Makes 8 cups (16 servings)

1 cup (Rice Cooker) wheat berries* (not

cracked wheat or bulgur) boiling water

2 teaspoons unsalted butter

2 teaspoons extra virgin olive oil

6 tablespoons finely chopped onion

or shallot

¼ cup finely chopped carrot

1½ cups (Rice Cooker) long grain

brown rice

½ cup (Rice Cooker) wild rice

1 teaspoon marjoram

3 cups (standard liquid measure)

low-sodium chicken stock

2¼ cups (standard liquid measure) water

1 teaspoon kosher salt

1½ cups frozen baby peas, thawed

1 cup chopped red bell pepper

4 green onions, trimmed

(include 2-3 inches of green), chopped

1 teaspoon freshly ground pepper

Place the wheat berries in a heatproof bowl and

cover with 2 inches of boiling water. Let stand 1

hour to soften. Drain.

Insert the cooking bowl in the Cuisinart

Rice

Cooker/Steamer. Place the butter and olive oil in

the bowl; cover and turn on. Heat for 1 minute.

Add chopped onion and carrot; stir, cover, and

cook 2 minutes. Add drained wheat berries, brown

rice, wild rice, and marjoram; stir to coat. Cover;

cook 2 minutes. Add chicken stock, water and

salt; stir. Cover and cook until liquid is absorbed

and Rice Cooker switches to Warm, about 50

minutes. When Rice Cooker switches to Warm,

add the thawed peas, chopped red pepper and

green onions. Cover and let stand 5 minutes. Add

ground pepper; toss gently to combine. Transfer

to a warm bowl to serve. Serve hot.

*See note about wheat berries on page 10.

Nutritional information per serving:

Calories 108 (16% from fat) • carb. 19g • pro. 3g

• fat 2g • sat. fat 0g • chol. 1mg • sod. 197mg

• calc. 13mg • fiber 3g

Creamy Parmesan Risotto

with Asparagus

Use vegetable stock to make this a vegetarian

dish.

Makes 6 cups (serves 12 as a side dish, 8 as a

first course, 4 as an entrée)

cooking spray

8 ounces asparagus, peeled,

cut into 1-inch pieces

2 teaspoons unsalted butter

2 teaspoons extra virgin olive oil

⁄

cup finely chopped onion or shallot

⁄

cup finely chopped carrot

2 cups (Rice Cooker) Arborio rice

⁄

cup dry white wine or vermouth

6 cups (standard liquid measure) water,

chicken or vegetable stock (may mix)

½ cup heavy cream

½ cup freshly grated Parmesan cheese

¼ teaspoon ground white pepper

Lightly coat the steaming tray of the Cuisinart

Rice Cooker/Steamer with cooking spray. Place

asparagus in steaming tray; reserve.

Place the butter and olive oil in the cooking bowl

of the Cuisinart

Rice Cooker/Steamer. Cover, turn

on and wait one minute. Stir in the chopped onion

and carrot and cover; cook 1 minute. Add the rice;

stir to coat completely. Cover and cook 2 min-

utes. Stir in the wine; cover. Cook 2 to 3 minutes,

until the wine is completely absorbed. Add the

water or stock; stir. Cover and cook for 25 min-

utes, stirring 2 or 3 times during cooking. Place

the asparagus filled steaming tray on the cook-

ing bowl and cover. Cook until the Rice Cooker

switches to Warm, about 5 minutes longer. When

Rice Cooker switches to Warm, stir in the heavy

cream, Parmesan, and white pepper. Replace the

steaming tray over the cooking bowl and let stand

on Warm for 5 to 10 minutes. Stir the steamed

asparagus into the risotto. Serve hot.

Nutritional information per serving (based on 12 servings):

Calories 110 (37% from fat) • carb. 11g • pro. 4g

• fat 4g • sat. fat 2g • chol. 11mg • sod. 334mg

• calc. 66mg • fiber 1g

Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

Forumrules

To achieve meaningful questions, we apply the following rules:

First, read the manual;
Check if your question has been asked previously;
Try to ask your question as clearly as possible;
Did you already try to solve the problem? Please mention this;
Is your problem solved by a visitor then let him/her know in this forum;
To give a response to a question or answer, do not use this form but click on the button 'reply to this question';
Your question will be posted here and emailed to our subscribers. Therefore, avoid filling in personal details.

new questions and answers
new manuals

You will receive an email to register for one or both of the options.

Get your user manual by e-mail

Enter your email address to receive the manual of Cuisinart CRC 800 in the language / languages: English as an attachment in your email.

The manual is 0,8 mb in size.

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

Others manual(s) of Cuisinart CRC 800

Cuisinart CRC 800 User Manual - English, German, Dutch, French, Italian, Spanish - 40 pages

The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.

Info

Cuisinart CRC 800 Manual

Product: