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Cuisinart MSC-400 Manual

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26
Steamed Artichokes
Trimming the bottoms of the artichokes
ensures that they stand up straight, so do
not skip that step. Also, in addition to add-
ing flavor, the lemon slices prevent the arti-
chokes from turning brown during cooking.
Enjoy plain or dip in a nice lemon oil.
Setting: Steam
Makes 4 servings
1 quart water
4 medium artichokes
4 garlic cloves, peeled and thinly
sliced
¼ cup fresh lemon juice
(from about 1 lemon)
pinch freshly ground black pepper
pinch kosher salt
4 thin slices lemon
1. Put the water into the cooking pot of
the Multicooker fitted with the
steaming rack and cover.
2. Cut the stems off the artichokes so
they are able to stand. Using a
serrated knife, cut the tops of the
artichokes off, and with kitchen shears,
trim the tips of the outer leaves. Pull
leaves back to open the artichokes.
3. Evenly stuff the garlic slices in between
the leaves of each artichoke. Season
each with lemon juice, pepper and salt.
Place one lemon slice on top of each
artichoke.
4. Set the unit to Steam for 25 minutes.
5. Once tone sounds, indicating unit is
ready to steam, place the artichokes
upright on the rack and cover again.
6. Artichokes are done when the leaves
can be pulled off easily, and when
turned over, the tip of a paring knife
easily pierces the bottom-center of the
artichoke (the heart).
Nutritional information per artichoke:
Calories 67 (2% from fat) • carb. 15g • pro. 4g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 156mg
• calc. 61mg • fiber 7g
Brown Rice Risotto
This colorful side dish works well with most
main dishes. Any vegetable or herb can
easily be substituted for a variation.
Settings: Brown/Sauté
Slow Cook
Makes about 4 cups
1 teaspoon olive oil
1 small red bell pepper, cut into
½-inch dice
1 small yellow bell pepper, cut into
½-inch dice
1 small onion, cut into ½-inch dice
2 garlic cloves, peeled and crushed
2 sprigs fresh thyme
1¼ teaspoons kosher salt
¼ teaspoon freshly ground black
pepper
1 cup brown basmati rice
1¾ cups chicken broth, low sodium
½ cup frozen peas
¼ cup fresh parsley leaves, chopped
2 scallions, trimmed and chopped
1. Put the oil into the cooking pot of the
Multicooker set to Brown/Sauté at
350°F. Add the peppers, onion, garlic,
thyme, salt and pepper. Sauté until
softened, about 5 to 6 minutes.
2. Add the rice and stir to coat with oil
and ingredients in the pot. Cook for 1
minute. Add the broth and bring to a
boil. Cover and switch to Slow Cook
on High for 1 hour.
3. Once time has expired, the unit will
automatically switch to Keep Warm.
Let the rice sit covered for 15 minutes.
When 5 minutes are remaining, stir in
the peas. Finish by stirring in the
parsley and scallions for garnish.
Nutritional information per ½-cup serving:
Calories 115 (13% from fat) • carb. 22g • pro. 4g
• fat 2g • sat. fat 0g • chol. 0mg • sod. 376mg
• calc. 13mg • fiber 2g
… 26 …


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