Manual Cuisinart TCS 60 (page 21 of 24) (English)

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BROWN RICE & BLACK-EYED PEAS WITH

MARINATED VEGETABLES

If you don’t have a Cuisinart

food processor, the vegetables may

be sliced by hand, about 1/8 inch thick.

Makes 8 – 10 main dish servings

Preparation: 60 – 65 minutes, including steaming,

plus 12 hours to soak the beans

2/3 cup black-eyed peas

1 cup brown rice

2 cups vegetable stock or water

1 bay leaf

2carrots, about 4 ounces, peeled

10 ounces zucchini or yellow squash, halved lengthwise

if thick

1red bell pepper, quartered and seeded

1 stalk broccoli (about 8 ounces), florets removed and

reserved, stem peeled

2 cloves garlic, peeled

3 tablespoons fresh herbs (mixed if available)

zest of 1/2 lemon, bitter white pith removed

1 tablespoon lemon juice

1-1/2 tablespoons extra virgin olive oil

1/2 teaspoon freshly ground black pepper

1/4 cup sun-dried tomatoes (not oil packed), chopped

kosher salt and freshly ground pepper to taste

fresh herbs for garnish

Pick over beans thoroughly to remove any grit or stones, and

rinse. Place in a medium bowl and cover with 2 inches of cold

water. Allow the beans to soak at least 12 hours or overnight to

rehydrate. Drain, rinse and drain again. Combine with the brown

rice, stock and bay leaf in the rice bowl.

Fill the steamer reservoir and steam for 50 minutes.

While the rice and beans cook, shred and slice the vegetables.

Insert the medium shredding disc in the Cuisinart

food processor

and shred the carrots. Insert the 4mm slicing disc in the Cuisinart

food processor; slice the squash, bell peppers and

broccoli stem; transfer to a large bowl. In the Cuisinart

Mini-Prep

Plus, pulse to chop the garlic. Add the thyme, parsley, chives and

lemon zest; chop for 15 – 20 seconds. Add the lemon juice, olive

oil and black pepper; process to combine, 15 seconds. Pour this

mixture over the vegetables and toss to combine; allow the veg-

etables to marinate while the rice and beans steam.

After 50 minutes, turn off steamer; check water reservoir and add

more water as needed. Arrange the marinated vegetables in the

second steamer basket and steam along with rice mixture for an

additional 10 minutes. Turn off steamer; wait 1 minute. Transfer the

steamed vegetables and rice/bean mixture to a large bowl and

toss to combine. Stir in the reserved broccoli florets and chopped

sun-dried tomatoes. Garnish with fresh herbs and serve.

Nutritional analysis per serving

(based on 8 servings):

Calories 198 (18% from fat) • carbo. 36gm • prot. 7gm • fat 4g •

sat. fat 1gm • chol. Omg • sod. 72mg • fiber 6gm

MOCHA CRÉME BRÛLÉE

The Cuisinart

convection steamer is used in place of the tradi-

tional “bain marie”, making créme brûlée simple to prepare.

Makes 6 servings

Preparation: 10 minutes, + 25 minutes steaming time and 45-60

minutes cooling; 4 hours chilling time; 5 minutes finishing.

May be done up to a day ahead; caramelize the

sugar just before serving.

1 cup heavy cream

1 cup whole milk

1/4 cup light brown sugar

3-1/2 ounces bittersweet chocolate, broken into

1-inch pieces

1 tablespoon instant espresso

4 large egg yolks

1/3 cup granulated sugar

1 tablespoon vanilla extract

Fill the water reservoir and assemble the steamer. Heat the cream

01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 21

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Cuisinart TCS 60 Manual

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