Manual Cuisinart FRC-800 (page 19 of 40) (English)

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RED BEANS AND RICE

The Cuisinart

version of the Jamaican

staple brings out the flavors of

Jamaican jerk seasoning.

Settings: Quick Cook & White

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, finely chopped

⁄

cups unsweetened coconut milk

2 cups reduced-sodium vegetable broth

4 stems fresh thyme

1 bay leaf

1 teaspoon sea salt, divided

1 ½ x ½-inch piece fresh ginger, peeled

½ teaspoon ground cinnamon

4 green onions, sliced

3 cooker cups medium-grain

white rice

1 cup water

Put the olive oil in the cooking pot of the Cuisinart

Rice Plus™ Multi-Cooker. Select the Quick Cook

function and press Start. Once oil is hot and

shimmering, about 2 minutes, add the garlic and

jalapeño. Sauté 2 to 3 minutes, or until fragrant.

Add the beans, coconut milk, broth, thyme, bay

leaf, ½ teaspoon salt and ginger.

Switch the cooker to the White Rice function and

press Start. Close the lid and let cook for 35

minutes.

Once the 35 minutes have elapsed, open the lid

and add the rice and water. Close the lid again and

let the unit complete its cooking program.

Once the audible tone has sounded to indicate the

end of cooking, open the lid and add the remaining

ingredients; toss to combine.

Adjust seasonings and serve immediately.

Nutritional information per serving (based on 1 cup):

Calories 470 (21% from fat) • carb. 77g • pro.18g

• fat 11g • sat. fat 9g • chol. 0mg • sod. 420mg

• calc. 141mg • fiber 13g

SAUSAGE AND SHRIMP

JAMBALAYA

Settings: Quick Cook & White

Makes about 8 cups

6 ounces Andouille sausage (chicken

or turkey), cut into ½-inch slices

12 ounces peeled and deveined shrimp,

halved length-wise

½ tablespoon extra virgin olive oil

¾ cup chopped onion (about 1 small)

⁄

cup chopped celery

(about 1 medium stalk)

½ cup chopped red bell pepper

(about ½ medium pepper)

2 garlic cloves, chopped

2½ cooker cups long-grain white rice

1½ teaspoons dried thyme

¾ teaspoon chili powder

2½ cups chicken stock

1 cup marinara sauce

1 bay leaf

¼ cup chopped fresh parsley

Place the sausage and shrimp in the steaming tray;

reserve.

Put the olive oil in the cooking pot of the Cuisinart

Rice Plus™ Multi-Cooker. Select the Quick Cook

function and press Start. Once oil is hot and

shimmering, about 2 minutes, add the onion,

celery, pepper and garlic. Sauté 2 to 3 minutes, or

until fragrant. Add the rice, thyme and chili powder.

Stir until rice is translucent, 2 to 3 minutes. Add the

stock, sauce and bay leaf.

Switch the cooker to the White Rice function and

press Start. Close the lid and let cook.

When the timer indicates that there are about 10

to 15 minutes left of cooking time, place the filled

steaming tray in the cooking pot. Close lid again

and let the unit complete its cooking program.

Once the audible tone has sounded to indicate

the end of cooking, allow the rice cooker to rest,

closed, for an additional 5 minutes. Open the lid

and carefully remove the steaming tray with the

sausage and shrimp using pot holders. Turn the

unit off. Gently toss rice mixture with steamed

shrimp and sausage. Add half of the parsley and

toss to combine. Adjust seasonings to desired

taste. Transfer to a serving bowl; sprinkle with

remaining chopped parsley.

Nutritional information per serving (based on 1 cup):

Calories 280 (11% from fat) • carb. 43g • pro. 18g

• fat 4g • sat. fat 1g • chol. 80mg • sod. 520mg

• calc. 57mg • fiber 1g

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Cuisinart FRC-800 Manual

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