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Производитель: Cuisinart
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Название файла: frc-800.pdf
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Serve immediately. nutritional information per serving (based on 1 cup): Calories 280 (20% from fat) • carb. 36g • pro. 19g • fat 6g • sat. fat 2g • chol. 30mg • sod. 720mg • calc. 85mg • fiber 9g PAPPA Al POMODORO setting: Quick cook & soup Makes about 9 cups 3 tablespoons extra virgin olive oil 5 garlic cloves, finely chopped 1 cup chopped onion (about 1 medium) . teaspoon sea salt . teaspoon freshly ground black pepper 12 ounces rustic italian bread, cubed 4 cups reduced-sodium vegetable broth 2 tablespoons tomato paste 1.3 cup fresh basil, thinly sliced (chiffonade), divided . cup grated pecorino Romano Put the 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, onion, and a pinch each of the salt and pepper. Saute until softened, about 4 minutes. Switch to the soup function and set the timer for 1 hour and 30 minutes. Add the bread, broth, tomato paste, basil, and the remaining salt and pepper. Close the lid of the rice cooker and press start. Once the audible tone has sounded to indicate the end of cooking time, open the lid of the cooker and stir in the pecorino. Adjust seasonings to taste and serve. nutritional information per serving (based on 1 cup): Calories 200 (31% from fat) • carb. 28g • pro. 6g • fat 7g • sat. fat 2g • chol. 5mg • sod. 710mg • calc. 88mg • fiber 3g steAMing MIxeD gARDen vegeTABleS setting: steaming Makes about 3 cups 2 cups water 4 ounces broccoli florets 2 ounces snap peas, trimmed 1 medium carrot, cut into .-inch slices . red bell pepper, cut into 1-inch pieces . yellow bell pepper, cut into 1-inch pieces 2 tablespoons extra virgin olive oil . teaspoon sea salt pinch freshly ground black pepper Put the water in the cooking pot of the Cuisinart® Rice Plus™ Multi-Cooker. Select the steam function. While the cooker is preheating, toss the vegetables with the olive oil, salt and pepper; add vegetables to the provided steaming tray. Set the timer to 19 minutes and press start. Once the preheat tone sounds, carefully place the steaming tray with the vegetables in the cooker. Close the lid and let cook for the remaining 16 minutes. Once the audible tone has sounded to indicate the end of cooking, turn the unit off and open the lid. Remove vegetables and serve immediately. nutritional information per serving (based on . cup): Calories 61 (66% from fat) • carb. 4g • pro. 1g • fat 5g • sat. fat 1g • chol. 0mg • sod. 102mg • calc. 19mg • fiber 1g TOfu & ASIAn-STyle vegeTABleS WITh A gIngeR MARInADe setting: steaming Makes 2 servings ginger Marinade: 2 green onions, trimmed and thinly sliced 2 tablespoons chopped cilantro 1 tablespoon finely chopped fresh ginger 1 teaspoon finely chopped garlic . teaspoon freshly ground black pepper . cup light soy or tamari sauce . cup rice vinegar 1 tablespoon fresh lime juice 1 teaspoon sesame oil 8 ounces extra-firm tofu, cut into 2-inch pieces 1 medium red bell pepper, cut into 1-inch pieces 4 ounces snap peas, trimmed 1 large portobello mushroom, cut into 1-inch pieces 2 cups water Prepare the ginger Marinade: Combine the green onions, cilantro, ginger, garlic and pepper in a small bowl. In a separate bowl, add the soy sauce, vinegar, lime juice and sesame oil; whisk to combine. Add to the vegetable mixture and whisk to fully combine. Reserve. Place the tofu and vegetables in a 13 x 9-inch baking dish; add the marinade to fully cover the food. let marinate in refrigerator for about 40 minutes to 1 hour. Put the water in the cooking pot of the Cuisinart® Rice Plus™ Multi-Cooker. Select the steaming function. Set the timer to 23 minutes and press start. Place the marinated tofu and vegetables in the provided steaming tray. Once the preheat tone sounds, carefully place the steaming tray with the tofu and vegetables in the cooker. Close the lid and let cook for the remaining 20 minutes. Once the audible tone has sounded to indicate the end of cooking, turn the unit off. Remove tofu and vegetables and serve immediately. nutritional information per serving (about 15 oz.): Calories 258 (29% from fat) • carb. 28g • pro. 17g • fat 8g • sat. fat 1g • chol. 0mg • sod. 2443mg • calc. 182mg • fiber 4g ASIAn ChICken WRAPS setting: steaming Makes 4 wraps 4 cabbage leaves, steamed (page 12) . cup prepared short-grain brown rice (page 11) 2 ounces steamed chicken, shredded (page 12) 2 tablespoons Wonton Filling (page 33) ginger dipping sauce (page 33) Place the steamed cabbage leaves on a clean platter or cutting board. Add the rice, chicken and wonton filling to a small bowl; mix until well combined. Divide evenly among the cabbage leaves; roll to enclose. Serve with the ginger Dipping Sauce (page 34). nutritional information per wrap: Calories 41 (17% from fat) • carb. 5g • pro. 3g • fat 1g • sat. fat 0g • chol. 7mg • sod. 287mg • calc. 10mg • fiber 1g STeAMeD vegeTABle WOnTOnS setting: steaming Makes 12 wontons Wonton Filling: 1 teaspo...