INSTRUCTION &
RECIPE BOOKLET
Rice Cooker/Steamer
CRC-400
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
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INTRODUCTION
IMPORTANT GUIDELINES
• This appliance generates steam. Do not operate it
without the lid in place.
Cooking rice and steaming food has never been
easier. All you have to do is fill the cooking bowl or
steaming tray, and press the switch! When
cooking cycle is complete, the temperature is
automatically reduced to keep food warm until
• Do not use your Rice Cooker/Steamer under
hanging wall cabinets; the escaping steam could
cause damage.
• Do not use metal utensils. Metal utensils will dam-
age the nonstick finish on inner cooking bowl.
you’re ready to eat. As always, cleanup is quick,
because all removable parts are dishwasher-safe.
• Do not plug in the cooker before rice and water
have been added. Because the Rice Cooker/
Steamer does not have an Off setting, the unit will
automatically be in Warm mode immediately after
the unit is plugged in.
PARTS AND FEATURES
1. Glass Lid w/Stainless Steel Rim and
Steam Vent: See-through glass lid allows you
to view the rice while the steam vent helps to
prevent splattering. Stainless steel rim accents
any kitchen decor.
TIPS AND HINTS
2. Steaming Tray: Allows you to steam a variety
of foods while the rice is cooking.
3. Cooking Bowl: Nonstick coating prevents the
rice from sticking to the bowl.
4. Stainless Steel Housing: Durable stainless
steel construction makes cleanup easy.
5. Chrome-plated Handles: Cool touch handles.
6. “Cook” and “Warm” Indicator Switch: LED
lights on top of the switch indicate that the unit
is in Cook or Warm mode.
7. Measuring Cup: Calibrated specifically for
your Cuisinart® Rice Cooker/Steamer; allows
you to measure the proper rice to water
proportions with ease.
8. Rice Paddle: Allows you to fluff and scoop the
rice out of the cooking bowl. Rice won’t stick
to the utensil.
• The Cuisinart® Rice Cooker/Steamer is a perfect
appliance for a busy lifestyle and limited space.
It will cook rices and grains perfectly with minimal
fuss, taking up little counter space and leaving all
your burners free for other tasks. Cleaning up the
nonstick bowl is quick and easy and there is
virtually no maintenance.
• Your rice cooker can be used for more than just
plain old rice. It is a simple way to cook pilafs.
Simply turn unit on and walk away — it will
automatically switch to Warm when ready to serve.
• You can use your rice cooker to cook a combi-
nation of rice, grains and legumes at the same
time. Follow our recipes for ideas and suggested
amounts to use — let your imagination be
your guide.
• Rinsing/washing rice: Generally the rule is to wash
or rinse imported rice and not to wash or rinse
domestic (grown in U.S.) rices, as they have been
enriched with vitamins. To wash rice: place in a
medium bowl and cover with water, swirl until
the water appears chalky/cloudy, and drain in a
fine mesh strainer. Repeat until water is clear (or
nearly clear) when rice is covered and swirled.
Rice aficionados will even wash domestic rice, as
it removes the starches and reduces stickiness.
If you follow a well-balanced diet, then the loss
of these vitamins will not be detrimental. Do not
wash your rice in the rice cooker bowl – if the
outside of the bowl is wet when cooking, it may
cause damage to your rice cooker.
9. Retractable Cord Storage (not shown):
Convenient retractable cord storage.
1
2
3
• Some rices may call for a soaking period. This can
be done in the rice cooker bowl prior to cooking.
• When cooking rice, boil it until it has absorbed all
the liquid. At this time it is not quite done. Rice
benefits from a “boil-steam” method of cooking.
Allow your rice to rest on the Warm setting for 5
to 10 minutes before serving for best results. Do
not remove the cover and peek.
4
5
6
9
• After rice rests for 5 to 10 minutes, open rice
cooker cover and stir rice gently with rice paddle
or a wooden spoon. If rice is not ready to serve,
re-cover and let stand on Warm until ready.
7
8
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• The rice cooker will switch to the Warm cycle
when it has finished cooking. At this time, you
may stir in chopped raw vegetables such as green
onions, slivered snow peas, shredded carrots, or
even grape tomatoes to add texture to the dish
– they will warm while the rice is resting, and if
served in 5 to 10 minutes will retain their unique
texture.
• The rice cooker can be used to prepare com-
mercially packaged pilafs, rice and grain mixes.
Some packages will come with generic rice
cooker instructions, or they may be found on the
websites of the manufacturers. If the package
has a sautéing step, do it right in the rice cooker
bowl. Turn on, add specified amount of butter or
oil, add rice/vegetables/meat and sauté accord-
ing to package instructions, with the lid on. Add
liquid and continue to cook. If the rice is too wet,
allow it to remain on Warm for 15 to 20 minutes
before serving. If it is too chewy, add up to 1 cup
more liquid and let stay on Warm until liquid is
absorbed (about 15 to 20 minutes).
• When measuring rice with your rice cooker cup,
level it off with a table knife or spatula as you
would flour for baking.
• If desired, you may spray your cooking bowl with
nonstick cooking spray, but this step is not neces-
sary, as it has a nonstick coating.
• When rice is placed in the cooking bowl, level it
off to a flat layer that covers the entire bottom of
the bowl, to ensure that it cooks evenly.
• The water you use for cooking rice should be
the same water that you drink. If you do not like
the taste of your tap water, use bottled or filtered
water. The taste of the water will affect the taste
of the rice.
Most vegetables can be added about 10 minutes
before rice has finished cooking.
• When steaming meats such as poultry or sau-
sage, cut all into small, similar sized pieces (such
as “finger strips” or 1-inch slices). Arrange in a
single layer in the steaming tray, which has been
sprayed with cooking spray.
• When steaming shrimp, scallops and other sea-
food, arrange in a single layer in the steaming tray,
which has been sprayed with cooking spray.
• When using your rice cooker, plug it in and
arrange it on the counter away from the wall
and not under hanging cabinets, to prevent
steam damage.
• The steam vent in the cover should always be
placed facing the back of the rice cooker. Lift
the lid from the back to the front to prevent
steam burns.
• One cup of uncooked rice makes approximately
three cups of cooked rice.
• 1 rice cooker cup (filled to the top) = ¾ cup =
12 tablespoons
ASSEMBLY INSTRUCTIONS
To use your Cuisinart® Rice Cooker/Steamer:
1. Carefully unpack the cooker.
2. Rinse the nonstick cooking bowl, steaming tray
and lid in warm, soapy water. Rinse well and
dry thoroughly.
3. Wipe all interior and exterior surfaces of the rice
cooker base with a soft, damp cloth.
4. Place cooking bowl in base of unit.
5. Place steaming tray in cooking bowl with open
part facing down.
6. Place the lid on top of the cooking bowl.
7. Do not plug in unit. Your rice cooker is now
ready for use.
• For best results, use cold water. Cooking times
will vary depending on the temperature of the
water being used.
• Liquids other than water may be used to cook
rice. Use low-fat, low-sodium meat or vegetable
stocks/broths. Fish stock or clam broth may be
used for seafood-flavored rice.
• One to two teaspoons of unsalted butter, olive,
vegetable or nut oil will help keep grains of rice
separate and prevent boiling over.
OPERATION
Cooking Rice
1. Make sure your Cuisinart® Rice Cooker/Steamer
is unplugged.
2. Place cooking pot in the stainless steel housing.
• If your recipe calls for salt, add and swirl in with
the rice paddle or a wooden spoon after adding
liquid — then level the rice as evenly as possible.
• The rice cooker can be used to steam vegetables,
seafood and some meats while cooking the rice.
Use our recipes as a guide, then create your
own combinations.
• When steaming vegetables, clean them and
trim to similar size. Follow Steaming Guide (page
7) for steaming vegetables alone. To steam veg-
etables while preparing rice, use Steaming Guide
to time when to add vegetables to steaming tray.
3. Measure desired amount of raw rice with the
measuring cup provided. Rinse rice if needed.
See Guide for Cooking Rice (page 6) for
rice-to-water ratios.
4. Choose one of the following ways to add water
or stock for cooking:
a. Using the measuring cup provided for rice,
measure the appropriate amount of water
using standard liquid measuring cup.
See Guide for Cooking Rice.
b. Using the water line inside the cooking bowl
add water to the rice inside the bowl up to
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the proper water line. For example, if you
added 2 cups of raw rice, add water to line 2
(white rice only).
Reheating Rice
1. Make sure unit is unplugged.
2. To reheat rice, add 1 cup (4 tablespoons) of cold
water per cup of cooked rice.
3. Stir to mix.
4. Place lid on top of the cooking bowl.
5. Plug in unit and set to the cook position by
pressing the switch down. The Cook LED light
will be illuminated.
6. Once the rice is cooked, the unit will automati-
cally switch to the Warm setting and the Warm
LED will be illuminated. The unit will stay in Warm
mode until the unit is unplugged from the outlet.
5. Cover the cooking bowl with lid. Make sure the
steam vent is facing toward the back of the unit.
6. Plug in unit.
7. Set to the cook position by pressing the switch
down. The Cook LED light will be illuminated.
8. Rice cooker will heat and cook the rice.
Cooking time will vary, depending on the
amount and type of rice or grain being cooked.
9. Once the rice is cooked, the unit will automati-
cally switch to the Warm setting and the Warm
LED will be illuminated. The unit will stay in
Warm mode until the unit is unplugged from
the outlet.
10. For best texture, allow cooked rice to rest in
Warm mode for 5 to 10 minutes.
11. Once you are ready to serve the rice, lift the lid
away from you.
12. Fluff rice with paddle or utensil suitable for
nonstick cookware.
CLEANING AND CARE
1. Unplug your Cuisinart® Rice Cooker/Steamer and
allow it to cool before cleaning.
2. Place cooking bowl, steaming tray and lid in the
dishwasher or wash with warm, soapy water. If
food sticks to the surface, fill with warm, soapy
water and allow to soak before cleaning.
3. If scouring is necessary, use a nonabrasive
cleanser or liquid detergent with a nylon pad
or brush.
13. Lift and remove cooking bowl from rice cooker
using potholders.
4. Wipe base of unit with a soft, damp cloth or
microfiber towel. NEVER IMMERSE BASE OF
UNIT IN WATER.
5. Make sure all parts are cool before storing. Store
unit in a clean, dry place.
Cooking Rice and Steaming
1. Clean and prepare your vegetables, seafood, fish
or poultry.
2. Follow steps 1 to 8 under the Cooking Rice
section (page 4).
3. Fill the steaming tray with open end facing up.
4. Place the filled steaming tray on top of the
cooking bowl at the appropriate time for food
being steamed. See Steaming Guide (page 7), for
approximate cooking times.
5. Place lid on top of the steaming tray.
6. When the appropriate cooking time has elapsed,
unplug the unit.
Steaming Only
1. Make sure unit is unplugged.
2. Fill cooking bowl with the suggested amount of
water based on the Steaming Guide.
3. Fill the steaming tray with open end facing up.
4. Place the filled steaming tray on top of the
cooking bowl.
5. Place lid on top of the steaming tray.
6. When water is completely evaporated, the unit
will automatically switch to the Warm setting and
the Warm LED will be illuminated. The unit will
stay in Warm mode until the unit is unplugged
from the outlet. Do not allow bowl to boil dry.
7. For best results, unplug unit immediately
after the unit switches to Warm, to prevent
over-cooking.
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Guide for Cooking Rice
Cooking times will vary according to amount and temperature of cooking liquid.
The simplest way to cook long grain (converted) white rice is to place rice in cooking bowl and add liquid to
appropriate line marking. For example, using the rice measuring cup provided, fill cooking bowl with 2 cups
rice. Then, add water to the 2 cup water marking inside the bowl. If using 3 cups of rice, add water to the 3
cup water marking inside the bowl. Do the same when using 4 to 8 cups of rice. Please note that preparing
less than 2 cups of rice is not recommended.
For grains or brown and specialty rices, use the chart provided below. Note that you should not prepare
these in amounts smaller or larger than stated in the chart.
All rice/grain is measured in the rice cooker cup. All water/liquid is measured in a standard liquid
measuring cup.
Amount Rice
(in Rice Cooker Cups)
Amount Water/Liquid
(in standard liquid measure cups)
Rice/Grain
Serves
Long Grain White
Long Grain White
Long Grain White
Long Grain White
Medium Grain White
Medium Grain White
Medium Grain White
Medium Grain White
Arborio
2
4
1
2
11
21⁄8
3
32⁄3
11
2
6
3
8
4
2
1
4
2
6
3
2¾
3½
31
1¾
2½
17⁄8
8
4
4
1
Brown Rice (med/long)
Brown Rice (med/long)
Wehani Rice
2-4
3-5
4
1
1½
1
Red Rice
(Carmargue riz rouge;
Bhutanese)
4
1
1¾
Wild Pecan
4
4
7-oz. package
1
1¾
1¾
Black Rice (Forbidden)
Sushi
makes
about 5½
cups
(soak rice for 30 minutes
before cooking)
3
21 cups water + 2 tablespoons Sake
Pearl Couscous (Israeli)
Polenta (Cornmeal)
6
4
4
1½
1
3
3
3
Oatmeal (Rolled Oats)
2
Oatmeal (Irish – soak
overnight in the amount
of cooking water)
2 to 3
1
3
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Guide for Steaming Vegetables, Poultry, Seafood and Hard-Cooked Eggs
Place indicated amount of water into the cooking bowl. The amount needed will vary according to the type
of food being cooked. Arrange foods in a single layer in the steaming tray. Vegetables should be cut in
similar sizes as indicated. Begin timing when unit is turned on. Cooking times are approximate and will yield
cooked but crisp/tender vegetables. Add more time for more tender/softer vegetables or cut back on time
for crispier vegetables to taste.
Rice cooker must be unplugged immediately after vegetables have finished cooking to prevent overcook-
ing. If cooking vegetables over rice, use chart to determine approximately when to add steaming tray to rice
cooker. Serve steamed vegetables immediately or plunge into ice water to stop cooking to use in salads and
other cold preparations.
Cooking Time
Food
Amount
Preparation
Water
(approximate)
9-10 minutes
11 minutes
15 minutes
15 minutes
8-9 minutes
Asparagus
4 ounces
4 ounces
8 ounces
8 ounces
4 ounces
3-inch cut
1½-2" flowerets
Whole
1½ cups
1½ cups
1½ cups
1½ cups
1½ cups
Broccoli
Carrots – baby
Carrots – sliced
Green beans
1-inch slices
1 to 1½" slices
Whole, tipped and
Peas, snow
Peas, edible
4 ounces
4 ounces
4 ounces
1½ cups
1½ cups
2 cups
11 minutes
10-11 minutes
23-24 minutes
topped, strings removed
Whole, tipped and
topped, strings removed
Potatoes, new
(1½" diameter)
Quartered
Potatoes
12 ounces
8 ounces
6 ounces
¾-inch dice
2 cups
1½ cups
1½ cups
18-19 minutes
18-19 minutes
11 minutes
yellow/gold
Sweet potatoes
Peeled, ½-inch dice
Zucchini/
yellow squash
Halve lengthwise,
¾-inch slices
Chicken/turkey
fresh
8 ounces
Cut into ½-inch slices
Cut into ½-inch slices
1½ cups
1½ cups
1½ cups
12-15 minutes
12-15 minutes
12-15 minutes
(maximum)
8-12
ounces
Sausage, smoked
Peeled/unpeeled, may be
seasoned with herbs or prepared
seafood seasoning such as Old
Bay® (spray steaming tray with
cooking spray)
+ 1 table- (will depend on size
Shrimp
8 ounces
spoon
vinegar
of shrimp). Stir after
10 minutes
Season as desired (spray steaming
tray with cooking spray or line with 1½ cups
leaf lettuce)
Scallops, sea
8 ounces
8 ounces
10-15 minutes
10-15 minutes
Fin fish (salmon,
haddock, cod, sea
bass, etc.)
Cut into 1½-inch squares, arrange
on lettuce leaves or parchment
rounds in steaming tray
1½ cups
21 minutes (place
in ice water
immediately to
stop cooking)
Eggs, large
4
In shells
1½ cups
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RECIPES
Konriko Wild Pecan® Rice
Waldorf Salad
Wild Pecan® Aromatic Rice is a type of long grain
rice. The nutty aroma and flavor are natural to the
rice. We use the Wild Pecan® Rice here to make
a Waldorf type salad with apples and dried cran-
berries. This naturally flavored rice makes a great
side dish.
For all recipes in this Instruction & Recipe Booklet,
use the included Rice Cooker Measure Cup to
measure the rice or grain. Use a standard liquid
measure cup (1 cup = 8 ounces = 16 tablespoons)
to measure all liquids. (This keeps your Rice Cooker
Measure Cup dry for measuring dry rice/grain.)
The Rice Cooker Measure Cup = ¾ cup standard
dry measure or 12 tablespoons.Only white rices can
be cooked to the maximum amount possible in the
Rice Cooker (4 Rice Cooker cups/8 Rice Cooker
cups). Do not cook more than the suggested
amounts of other rices on the cooking chart, as the
amount of liquid needed to cook larger amounts will
boil over.
Makes 2 cups/4 servings
1½
cups (Rice Cooker) Konriko Wild
Pecan® Aromatic Rice*
2¼
1
cups (standard liquid) water
shallot, peeled, finely chopped
teaspoons Dijon-style mustard
teaspoon kosher salt
2
½
¼
3
teaspoon freshly ground black pepper
tablespoons sherry vinegar
tablespoons extra virgin olive oil
tablespoons vegetable oil
SALADS
3
Red Onion Vinaigrette
2
½
apple, such as Gala, Braeburn, Pink
Lady, cored, cut into ¼-inch dice
7
Makes
⁄8 cup
½
small red onion, peeled, cut into ½-inch
pieces (about 1 ounce)
½
cup dried cranberries or dried
tart cherries
1½
1
teaspoons Dijon-style mustard
teaspoon sugar
1
⁄
3
cup chopped toasted pecans
cup chopped red onion
cup chopped celery
¼
¼
½
¼
¼
teaspoon kosher salt
teaspoon freshly ground black pepper
Place rice and water in cooking bowl and insert
in Cuisinart® Rice Cooker/Steamer. Turn on and
cook until water is absorbed; about 30 minutes.
When unit switches to Warm, let stand 5
cup white balsamic vinegar (or use a
fruit flavored vinegar)
½
cup extra virgin olive oil
minutes. Spread on a baking sheet to cool.
Place the red onion, mustard, sugar, salt, pepper,
and vinegar in a food processor or blender; pro-
cess until smooth. Add the oil and process until
emulsified. Keep vinaigrette in a covered container
in the refrigerator until ready to use. If vinaigrette
separates, stir with a whisk to emulsify.
While rice is cooking and cooling, prepare the
vinaigrette. Place the shallot, mustard, salt,
pepper and vinegar in a small bowl; stir with
a whisk to blend. Add the oils and whisk until
emulsified; reserve. When rice is cooled to room
temperature, place in a large bowl. Add the diced
apple, dried cranberries, chopped pecans, red
onion, and celery; stir gently to combine. Pour
the dressing over the salad and toss gently to
coat and blend. Serve at room temperature. If
not serving immediately, cover and refrigerate.
Remove from refrigerator 30 minutes before
serving.
Nutritional information per tablespoon:
Calories 71 (96% from fat) • carb. 1g • pro. 0g
• fat 7g • sat. fat 1g • chol. 0mg • sod. 61mg
• calc. 0mg • fiber 0g
Konriko Wild Pecan® Aromatic Rice can be found
in most well-stocked grocery stores. Use two
7-ounce packages for the right amount for
this recipe.
Nutritional information per serving (½ cup):
Calories 124 (57% from fat) • carb. 13g • pro. 1g
• fat 8g • sat. fat 1g • chol. 0mg • sod. 81mg
• calc. 6mg • fiber 1g
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Stir gently to combine. Transfer to a decorative
bowl to serve. If not serving immediately, cover
and refrigerate. Remove from refrigerator 30 min-
utes before serving.
Yellow Rice and Black
Bean Salad
This colorful salad is delicious with grilled
seafood. Garnish with sliced avocado.
Nutritional information per serving (½ cup):
Calories 128 (39% from fat) • carb. 17g • pro. 3g
• fat 6g • sat. fat 1g • chol. 0mg • sod. 88mg
• calc. 18mg • fiber 2g
Makes 8 cups
1
cucumber, peeled and seeded,
cut into ¼-inch dice
Greek Rice Salad
1½
1
teaspoons kosher salt, divided
teaspoon vegetable oil
Serve this salad as a side dish with grilled tuna,
swordfish or lamb.
1
teaspoon turmeric
Makes about 8 cups
¾
1½
2¼
1
teaspoon ground cumin, divided
cups (Rice Cooker) long grain white rice
cups (standard liquid measure) water
clove garlic, peeled, finely minced
tablespoons fresh lime juice
tablespoon rice vinegar
1
teaspoon extra virgin olive oil
cup (Rice Cooker) long grain white rice
cup (Rice Cooker) orzo
1
½
½
2¼
1
2
teaspoon salt
1
cups (standard liquid measure) water
clove garlic, minced
¼
¼
6
teaspoon ground coriander
teaspoon oregano
1
large tomato, seeded and chopped
small cucumber, seeded and chopped
small red onion, peeled and chopped
cup crumbled feta cheese
tablespoons extra virgin olive oil
1
1
can (15-ounce) black beans, rinsed
and drained
1
¾
½
1
1
cup diced (¼-inch) jicama
cup grape tomatoes, halved
cup chopped red bell pepper
cup chopped red onion
cup pitted kalamata olives, halved
1
can (15-ounce) artichoke hearts,
drained well and quartered
½
¼
1-2
¼
1
cup chopped fresh parsley
tablespoon fresh lemon juice
teaspoon oregano
jalapeño peppers, stemmed, seeded,
and finely chopped
½
½
½
¼
3
¼
cup chopped fresh cilantro
teaspoon basil
Place the diced cucumber in a strainer. Sprinkle
with ½ teaspoon of the salt; toss to coat. Place
strainer over a bowl to drain for 30 minutes.
teaspoon kosher salt
teaspoon freshly ground black pepper
tablespoons extra virgin olive oil
Insert the cooking bowl in the Cuisinart® Rice
Cooker/Steamer. Add oil, turmeric and cumin;
cover and cook and 2 minutes. Add rice; stir to
coat with oil and spices. Cover; cook 2 minutes.
Stir in water and ½ teaspoon of the salt. Cover
and turn on. Cook until liquid is absorbed, about
18 to 19 minutes. Spread the rice onto a baking
sheet to cool.
Place cooking bowl in Cuisinart® Rice Cooker/
Steamer. Add olive oil. Cover and turn Rice
Cooker on; wait 1 minute. Stir in rice and orzo.
Cook for 2 minutes, stirring constantly. Add ½
teaspoon salt and water; sprinkle with minced
garlic. Cover and cook until liquid is absorbed and
cooker switches to “Warm”. Let stand on Warm
for 5 minutes. Spread the rice/orzo onto a baking
sheet to cool.
Place minced garlic, lime juice, vinegar, coriander,
oregano, the remaining salt and cumin in a small
bowl; stir with a whisk to blend. Add olive oil and
whisk until emulsified.
While the rice cooks, place the tomato, cucumber,
feta, olives, artichokes, parsley, lemon juice,
oregano, basil, ½ teaspoon kosher salt, pepper
and olive oil in a large bowl; stir. When, rice/orzo
mixture is cooled, stir into the vegetable mixture.
Chill one hour or longer before serving.
Place the cooled rice in a large bowl. Add the
black beans, jicama, tomatoes, chopped red pep-
per, chopped onion, and chopped jalapeño. Stir
gently to mix. Add the vinaigrette and chopped
cilantro.
Nutritional information per serving (3 cup):
Calories 153 (50% from fat) • carb. 17g • pro. 3g
• fat 8g • sat. fat 2g • chol. 6mg • sod. 555mg
• calc. 54mg • fiber 1g
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*Miso is available at Asian grocery stores and
health food markets.
Forbidden Rice Salad
This black rice was once reserved only for the
Emperor, forbidden to all others.
Wheat Berry &
Makes about 3 cups (6 servings)
Vegetable Salad
¾
11⁄3
1
cup (Rice Cooker) Forbidden Rice
cups (standard liquid measure) water
Makes 6 cups salad (12 servings)
sweet potato (6 ounces), peeled and cut
into ½-inch cubes
1
cup (Rice Cooker) wheat berries*
cups (standard liquid measure) water
teaspoon kosher salt
1½
Miso Dressing (recipe follows)
¼
3
green onions (include 2-3 inches of
green), trimmed and chopped
2
⁄
3
cup cut corn (use frozen, thawed)
cup (2 oz.) shredded zucchini
cup chopped red bell pepper
cup chopped green onion
½
½
¼
¼
4
¼
2
cup dried cranberries
tablespoons toasted chopped pecans
Rinse and drain rice. Place in cooking bowl. Add
water; turn Rice Cooker/Steamer on. Place sweet
potato cubes in steaming tray. After 20 minutes of
cooking, lift lid and place steaming tray on top of
cooking bowl, then cover immediately. Continue
to cook until Rice Cooker switches to Warm
cycle. Let stand 5 minutes. Remove steamer tray.
Transfer rice to large bowl. Add 2 tablespoons
Miso Dressing and toss gently. Let cool 10
minutes.
cup chopped sun-dried tomatoes
tablespoons Red Onion Vinaigrette
(recipe, page 8)
2
tablespoons chopped fresh parsley
Soak the wheat berries in 2 inches of water
for 1 hour. Drain and place in cooking bowl of
Cuisinart® Rice Cooker/Steamer. Add water and
1 teaspoon salt. Turn on and cook until all water
is absorbed and unit switches to Warm, about 35
minutes. Let stand 5 minutes. Spread out on a
baking sheet to cool.
Add cooled sweet potato, green onions, dried
cranberries, chopped pecans, and 1 to 2 more
tablespoons Miso Dressing. Toss gently to
combine and coat evenly with dressing. Add
more dressing to taste if desired.
When wheat berries are cooled, place in a
medium bowl with the corn, zucchini, red pepper,
green onion, and sun-dried tomatoes. Toss gently
to combine. Add 4 tablespoons of the dressing
(cover and refrigerate remaining dressing for
another use) and the parsley; toss to combine.
If not serving immediately, cover and refrigerate.
Remove from refrigerator 30 minutes before serving.
Nutritional information per serving (½ cup),
made with 4 tablespoons dressing:
Calories 138 (33% from fat) • carb. 23g • pro. 2g
• fat 5g • sat. fat 1g • chol. 0mg • sod. 97mg
• calc. 15mg • fiber 2
*Wheat berries can be found in many well-stocked
Miso Dressing
grocery stores, specialty food stores or health
food stores. Wheat berries are whole unprocessed
kernels of wheat. They can be cooked in cereals,
pilafs and breads and add a nutty flavor. Wheat
berries should be soaked prior to using to soften.
Makes ½ cup
1
clove garlic, peeled and finely minced
teaspoon dry mustard
½
½
¼
1
Nutritional information per serving:
Calories 110 (46% from fat) • carb. 15g • pro. 2g
• fat 7g • sat. fat 1g • chol. 0mg • sod. 148mg
• calc. 14mg • fiber 3g
teaspoon ginger
cup fresh lemon juice
tablespoon sherry vinegar
tablespoons vegetable oil
tablespoons yellow miso*
teaspoon toasted sesame oil
3
2
1
Place garlic, mustard, ginger, lemon juice and
vinegar in a small bowl; stir with a whisk until
emulsified. Add miso and oil.
Nutritional information per tablespoon:
Calories 64 (81% from fat) • carb. 3g • pro. 1g
• fat 6g • sat. fat 1g • chol. 0mg • sod. 184mg
• calc. 5mg • fiber 0g
10
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SIDE DISHES
2
green onions, trimmed and chopped
(include several inches of green)
1
Curried Rice Pilaf with
Apricots & Pine Nuts
⁄
cup chopped toasted pistachios
3
Place cooking bowl in Cuisinart® Rice Cooker/
Steamer. Place butter in bowl. Cover and turn on;
cook 2 minutes. Add celery and shallot to melted
butter; stir with rice paddle. Cover; cook 2 min-
utes. Add three rices and herbs de Provence; stir
to coat with butter, using rice paddle. Add wine;
stir. Cover and cook 3 minutes. Add chicken stock
and water; stir. Cover; turn on and cook until
liquid is absorbed, about 39 minutes – unit will
then switch to Warm. Sprinkle the dried cranber-
ries and chopped green onions on top of the rice.
Cover and let stand 5 minutes. Stir in half the
chopped toasted pistachios. Transfer to a warmed
serving bowl and top with remaining pistachios.
Serve immediately.
Makes 4 cups (6 to 8 servings)
1
tablespoon unsalted butter
cup chopped onion
½
1½
½
2
teaspoons curry powder
teaspoon turmeric
cups (Rice Cooker) long grain white rice
cups (standard liquid measure) water
teaspoon kosher salt
2¼
1
½
2
cup slivered dried apricots
tablespoons toasted pine nuts
Nutritional information per serving:
Calories 134 (18% from fat) • carb. 23g • pro. 4g
• fat 3g • sat. fat 1g • chol. 5mg • sod. 264mg
• calc. 16mg • fiber 2g
Place the rice cooking bowl in the Cuisinart® Rice
Cooker/Steamer. Add the butter, cover and turn
on; wait 2 minutes. Add the chopped onion, curry
powder and turmeric to the melted butter; stir with
rice paddle to coat. Cover and cook 5 minutes.
Stir in the rice, water and salt. Top with the sliv-
ered apricots. Cover and reset Rice Cooker to On.
Cooking time will be approximately 18 minutes,
then the Rice Cooker will switch to Warm. Let
stand 5 to 10 minutes on Warm (or longer) before
serving. Fluff with rice paddle and transfer to a
warm serving bowl. Sprinkle with toasted pine
nuts just before serving.
Brown Rice and Lentil Pilaf
Makes 2 cups (4 servings)
½
2
tablespoon extra virgin olive oil
tablespoons chopped carrots
tablespoons chopped mushrooms
tablespoons chopped shallots
cup (Rice Cooker) long grain brown rice
cup (Rice Cooker) brown lentils
teaspoon thyme
2
2
Nutritional information per serving (based on 8 servings):
Calories 161 (15% from fat) • carb. 33g • pro. 3g
• fat 3g • sat. fat 1g • chol. 4mg • sod. 170mg
• calc. 10mg • fiber 2g
1
1
⁄
3
½
11⁄8
cups (standard liquid measure)
chicken stock
Brown, Wehani
& Wild Rice Pilaf
¾
cup (standard liquid measure) water
Place cooking bowl in Cuisinart® Rice Cooker/
Steamer. Add olive oil. Cover and turn on; let heat
for 1 minute. Add carrots, mushrooms and shal-
lots to bowl; stir, using rice paddle to coat with oil.
Cover and cook for 3 minutes (Rice Cooker will
shut off). Stir in rice, lentils and thyme. Add stock
and water; stir, using rice paddle. Cover and turn
on. Cooking time will be approximately 30 min-
utes. The Rice Cooker will then switch to Warm.
Let stand 5 to 10 minutes (or longer) on Warm
before serving. Fluff with rice paddle and transfer
to a warm serving bowl.
Makes 2 cups (4 servings)
1
tablespoon unsalted butter
tablespoons minced celery
2
2
tablespoons minced shallot
cup (Rice Cooker) long grain brown rice
cup (Rice Cooker) wehani rice
cup (Rice Cooker) wild rice
teaspoon herbs de Provence
¾
½
¼
½
¼
Nutritional information per serving:
Calories 185 (14% from fat) • carb. 34g • pro. 6g
• fat 3g • sat. fat 0g • chol. 0mg • sod. 332mg
• calc. 20mg • fiber 3g
cup (standard liquid measure) dry white
vermouth or dry white wine
11⁄8
cups (standard liquid measure) chicken
stock (low-sodium)
11⁄8
½
cups (standard liquid measure) water
cup dried cranberries
11
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Confetti Pilaf
Creamy Parmesan Risotto
with Asparagus
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.
Use vegetable stock to make this a vegetarian
dish.
Makes 3 cups (serves 6 as a side dish, 4 as a first
course, 2 as an entrée)
Makes 4 cups (8 servings)
½
cup (Rice Cooker) wheat berries*
(not cracked wheat or bulgur)
cooking spray
4
ounces asparagus, peeled,
cut into 1-inch pieces
boiling water
1
1
3
teaspoon unsalted butter
teaspoon extra virgin olive oil
1
1
teaspoon unsalted butter
teaspoon extra virgin olive oil
cup finely chopped onion or shallot
cup finely chopped carrot
1
tablespoons finely chopped onion
or shallot
⁄
3
1
⁄
3
2
tablespoons finely chopped carrot
cup (Rice Cooker) long grain brown rice
cup (Rice Cooker) wild rice
1
cup (Rice Cooker) Arborio rice
cup dry white wine or vermouth
¾
¼
½
2
1
⁄
3
3
cups (standard liquid measure) water,
chicken or vegetable stock (may mix)
teaspoon marjoram
cups (standard liquid measure)
low-sodium chicken stock
4
tablespoons heavy cream
¼
¼
cup freshly grated Parmesan cheese
teaspoon ground white pepper
1½
½
¾
½
2
cups (standard liquid measure) water
teaspoon kosher salt
Lightly coat the steaming tray of the Cuisinart®
Rice Cooker with cooking spray. Place asparagus
in steaming tray; reserve.
cup frozen baby peas, thawed
cup chopped red bell pepper
green onions, trimmed
(include 2-3 inches of green), chopped
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.
½
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 45
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.
Nutritional information per serving (based on 6 servings):
Calories 110 (37% from fat) • carb. 11g • pro. 4g
• fat 4g • sat. fat 2g • chol. 11mg • sod. 334mg
• calc. 66mg • fiber 1g
*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
1ꢀ
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ENTRÉES
Saffron Risotto
with Snow Peas
Sun-Dried Tomato
Pearl Couscous
Makes 2 cups (4 entrée servings or 6 side
dish servings)
2¼
¼
½
½
2
cups (standard liquid measure) water
teaspoon saffron threads
Makes 2 cups (4 servings)
1
3
teaspoon extra virgin olive oil
tablespoon extra virgin olive oil
tablespoon unsalted butter
tablespoons minced carrot
tablespoons minced celery
tablespoons minced shallot
cup (Rice Cooker) Arborio rice
tablespoons finely chopped onion
or shallot
1
cup (Rice Cooker) pearl couscous
(also known as Israeli couscous)*
2
2
¾
cup (standard liquid measure)
low-sodium chicken stock
¾
3
tablespoons dry white vermouth or
other dry white wine (not Chardonnay)
¾
¼
¼
cup (standard liquid measure) water
teaspoon kosher salt
½
¾
teaspoon kosher salt
cup chopped sun-dried tomatoes
(not oil-packed)
cup shredded snow peas
Heat the water until simmering (may be done on
stovetop or in microwave). Stir in saffron threads;
reserve.
½
1
teaspoon basil
tablespoon chopped toasted pine nuts
Insert cooking bowl in Cuisinart® Rice Cooker/
Steamer. Add oil, cover and turn on; heat 1½
minutes. Stir in chopped onion. Cover and cook
2 minutes. Add couscous to bowl. Stir, using rice
paddle, for 1 to 2 minutes. Add chicken stock,
water and salt; stir. Add sun-dried tomatoes and
basil. Cover and cook until liquid is absorbed,
about 15 minutes. Rice Cooker will switch to
Warm.
Insert the cooking bowl in the Cuisinart® Rice
Cooker/Steamer. Place the olive oil and butter in
the bowl, cover and turn Rice Cooker on.
Heat olive oil and butter for 1 minute. Add the
minced carrot, celery and shallot. Cover and cook
2 minutes. Stir in Arborio rice; cover and cook 2
minutes. Stir in wine; cover and cook 3 minutes.
Stir in saffron infused water and salt. Cover and
cook until the Rice Cooker switches to Warm,
about 28 to 29 minutes. Lift lid, stir with rice
paddle and cover again, two or three times while
cooking. Add snow peas to the Rice Cooker on
top of the risotto; cover and let stand 5 minutes.
Stir snow peas into risotto and transfer to a warm
serving bowl.
Let stand 5 minutes or hold on Warm until ready
to serve. Transfer to a warm bowl and sprinkle
with chopped toasted pine nuts to serve.
*Pearl or Israeli couscous can be found in well-
stocked grocery stores or in specialty food stores.
Nutritional information per serving:
Calories 83 (26% from fat) • carb. 13g • pro. 3g
• fat 3g • sat. fat 0g • chol. 0mg • sod. 228mg
• calc. 12mg • fiber 1g
Serve immediately.
Nutritional information per serving (based on 6 servings):
Calories 89 (32% from fat) • carb. 12g • pro. 2g
• fat 3g • sat. fat 1g • chol. 4mg • sod. 190mg
• calc. 21mg • fiber 1g
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Creamy Fontina Risotto
with Mushrooms
Red Beans & Rice
This version of the traditional long-cooking New
Orleans dish can be made in less than 30 minutes
in the Cuisinart® Rice Cooker/Steamer.
This creamy risotto makes a marvelous side dish
or can be served as a first course.
Makes 4 cups
Makes 3 cups (serves 6 as a side dish, 4 as a first
course)
4
1
ounces smoked chicken or turkey
andouille sausage*
2½
teaspoons unsalted butter, divided
teaspoons extra virgin olive oil, divided
cup finely chopped onion or shallot
cup (Rice Cooker) Arborio rice
cooking spray
2½
can (15-ounce) red beans, rinsed
and drained
1
⁄
3
1
6
1
3
2
3
teaspoon good quality olive oil
tablespoons finely chopped onion
tablespoons finely chopped celery
tablespoons dry white vermouth or
other dry white wine (not Chardonnay)
3
6
cups (standard liquid measure)
low-sodium chicken broth
tablespoons finely chopped green
bell pepper
ounces shiitake mushrooms, tough
stems removed, thinly sliced
1
clove garlic, finely chopped
cup (Rice Cooker) long grain rice
teaspoon thyme
1
¼
3
teaspoon thyme
½
1
ounces shredded fontina cheese
teaspoon freshly ground pepper
bay leaf
½
1½
cups (standard liquid measure)
chicken stock
chopped fresh thyme and Italian parsley
as garnish, optional
3
tablespoons chopped Italian parsley
Tabasco® or other hot sauce
Place 1½ teaspoons each of 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 cover; cook
1 minute. Add the rice; stir to coat completely.
Cover and cook 2 minutes. Stir in the wine; cover.
Cook 2 to 3 minutes until the wine is completely
absorbed. Add the chicken stock; stir.
Divide the sausage in half. Finely chop half the
sausage; cut the remaining sausage into ½-inch
pieces. Lightly coat the interior of the steaming
tray with cooking spray. Place the red beans and
sliced sausage into the steaming tray; reserve.
Insert the cooking bowl into the Cuisinart® Rice
Cooker/Steamer. Place the olive oil in the bowl,
cover, and turn on for 1 minute. Add the onion,
celery, bell pepper, and garlic; stir to coat with oil.
Cover and cook 3 to 4 minutes. Stir in the rice and
thyme. Stir until rice is opaque, 3 to 4 minutes.
Tuck in the bay leaf and add the chicken stock.
Place the filled steaming tray on the bowl; cover.
Turn the Rice Cooker on and cook until it switches
to Warm, about 18 minutes. Let stand at Warm for
5 minutes. Transfer beans and sausage to a medi-
um bowl; add cooked rice mixture to the same
bowl. Remove and discard bay leaf. Gently toss
rice mixture with beans and sausage. Add parsley
and toss to combine. Transfer to a warmed bowl
to serve. Serve with hot sauce if desired.
Cover and cook until Rice Cooker switches to
Warm, about 28 to 30 minutes, stirring 2 or 3
times during cooking.
While the risotto is cooking, heat the remaining
teaspoon of the butter with the remaining tea-
spoon of the oil in a 10-inch nonstick skillet over
medium high heat. When bubbling, add the mush-
rooms, stir to coat, and cook, stirring now and
then until the mushrooms are golden and slightly
crispy.
When Rice Cooker switches to Warm, stir in the
shredded fontina, cooked shiitakes and ground
pepper. Serve risotto hot. May be garnished with
chopped fresh thyme and parsley, if desired.
Nutritional information per serving (½ cup):
Calories 207 (34% from fat) • carb. 26g • pro. 6g
• fat 8g • sat. fat 4g • chol. 21mg • sod. 117mg
• calc. 86mg • fiber 1g
*Smoked chicken or turkey andouille sausage has
much less fat than traditional pork andouille. It
can be found in many well-stocked grocery stores.
Smoked turkey kielbasa can be substituted.
Nutritional information per serving (½ cup):
Calories 265 (14% from fat) • carb. 43g • pro.13g
• fat 4g • sat. fat 1g • chol. 18mg • sod. 453mg
• calc. 43mg • fiber 5g
1ꢂ
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Let stand 5 minutes. Transfer the rice and veg-
etables to a medium bowl, along with the steamed
chicken and shrimp and mung bean sprouts.
Drizzle the soy mixture over the rice and stir to
combine. Serve immediately.
“Not” Fried Rice
A quick and healthy version of that carry-out
favorite.
Nutritional information per serving (1 cup):
Calories 286 (12% from fat) • carb. 42g • pro. 20g
• fat 4g • sat. fat 1g • chol. 75mg • sod. 566mg
• calc. 41mg • fiber 2g
Makes 4 cups
cooking spray
3
ounces chicken tender,
cut into ¼-inch pieces
½
8
teaspoon sesame oil
Mexican Rice & Shrimp
medium shrimp, peeled, deveined,
cut in half lengthwise
Makes 3 entrée servings
1
tablespoon soy sauce
(can use low-sodium)
1
teaspoon extra virgin olive oil
tablespoons red onion
2
1
teaspoon rice vinegar
1
clove garlic, chopped
¼
¼
1
teaspoon sugar
¾
¼
¼
¼
¼
1
teaspoon oregano
teaspoon freshly ground black pepper
teaspoon vegetable oil
teaspoon ground coriander
teaspoon ground cumin
teaspoon kosher salt
¼
ounce Canadian bacon or ham,
cut into ¼-inch pieces
teaspoon turmeric
2
tablespoons finely chopped onions
tablespoons finely chopped carrots
tablespoon chopped mushrooms
clove garlic, finely chopped
cup (Rice Cooker) long grain white rice
cups (standard liquid measure) water
2
1½
1
1
can (15-ounce) diced tomatoes,
drained – discard liquid
½
1¼
1¾
cups (Rice Cooker) basmati rice
12
ounces shrimp, peeled, deveined,
halved lengthwise
cups (standard liquid measure)
low-sodium chicken stock
2
⁄
3
cup frozen thawed peas
green onions, chopped
1
⁄
3
cup frozen peas, thawed
2
1
¼
2
cup julienned red bell pepper
(1 x 1⁄8" pieces)
jalapeño pepper, stemmed, seeded,
and chopped
green onions, trimmed and chopped
(include 2-3 inches of green)
Place cooking bowl in Cuisinart® Rice Cooker/
Steamer. Add olive oil. Cover and turn on; let
heat for 1 minute. Add red onion, garlic, oregano,
coriander, cumin, salt, and turmeric to bowl; stir,
using wooden spoon, to coat with oil. Cover and
cook for 1 minute. Add rice, stir and cook for
2 minutes. Add water; stir. Add drained diced
tomatoes on top of rice – do not stir in. Cover and
turn on.
½
cup mung bean sprouts
Lightly coat the steaming tray with cooking spray.
Place the chicken in a small dish and drizzle
with half the sesame oil; stir to coat. Place in the
steamer tray to one side in a single layer. Repeat
with the shrimp. Reserve.
In a small bowl, combine the soy sauce, rice
vinegar, sugar, and pepper. Stir until sugar
dissolves; reserve.
Lightly coat the interior of the steaming tray with
cooking spray. Place shrimp in steaming tray. After
25 minutes, place steaming tray on cooking bowl;
cover. Cook until Rice Cooker switches to Warm.
Place the peas, green onions and jalapeño pepper
on top of the rice. Cover and let stand on Warm
for 5 minutes.
Insert the cooking bowl into the Cuisinart® Rice
Cooker/Steamer. Add the oil; cover and turn on
for 1 minute. Add the Canadian bacon, chopped
onions, carrots, mushrooms, and garlic. Stir to
coat with oil. Cover and cook 4 to 5 minutes.
Add the rice; stir to coat. Add the stock, cover
and cook. After rice has cooked for 10 minutes,
place the steaming tray over the cooking bowl
and cover. Continue to cook until Rice Cooker
switches to Warm. Using protective potholders, lift
off steaming tray. Add the peas, red pepper and
green onions to the bowl on top of the rice — do
not stir. Replace the steaming tray on top of the
cooking bowl and cover.
To serve, fluff with rice paddle and stir in
vegetables. Transfer to top with steamed shrimp.
Garnish with sliced avocado and serve with a
wedge of lemon or lime.
Nutritional information per serving:
Calories 350 (9% from fat) • carb. 49g • pro. 29g
• fat 3g • sat. fat 1g • chol. 221mg • sod. 485mg
• calc. 108mg • fiber 4g
1ꢃ
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Couscous with Shrimp
& Scallops
Risi e Bisi with Shrimp
The traditional Venetian comfort food, Rice and
Peas, is taken a step further and garnished with
steamed shrimp to make it a complete meal.
Easy enough to be a weeknight entrée.
Makes 2 entrée servings
Makes 2 entrée servings
6
ounces shrimp, peeled, deveined,
cut in half lengthwise
8
ounces shrimp, peeled, deveined,
halved lengthwise
6
2
ounces bay scallops
teaspoons extra virgin olive oil, divided
cooking spray
2
1
teaspoons extra virgin olive oil, divided
teaspoon unsalted butter
1
⁄
3
cup finely chopped onion
1
1
1
1
shallot, peeled, minced
clove garlic, minced
1
⁄
3
cup finely chopped celery
1
3
3
cup (Rice Cooker) Arborio rice
tablespoons dry white wine or vermouth
teaspoon thyme
cup (Rice Cooker) pearl couscous (also
known as Israeli couscous)*
cups (standard liquid measure) chicken
or vegetable stock (may use half water)
¾
cup (standard liquid measure) chicken
or vegetable stock
1¼
¼
cups fresh or frozen thawed peas
cup freshly grated Parmesan cheese
¾
¼
¼
¼
2
cup (standard liquid measure) water
teaspoon kosher salt
Place shrimp in a small bowl and drizzle with 1
teaspoon of the olive oil. Toss to coat. Lightly coat
the steaming tray with cooking spray. Arrange
shrimp in steaming tray; reserve.
cup chopped green pepper
cup chopped red bell pepper
tablespoons chopped fresh parsley
teaspoon finely chopped lemon zest
lemon wedges
Place remaining olive oil and butter in the cook-
ing bowl of the Cuisinart® Rice Cooker/Steamer.
Cover, turn on, and wait one minute. Stir in
the chopped onion and celery and cover; cook
1 minute. Add the rice; stir to coat completely.
Cover and cook 2 minutes. Stir in the wine; cover.
Cook 2 to 3 minutes until the wine is completely
absorbed. Add the stock; stir. Cover and cook for
22 minutes, stirring 2 or 3 times during cooking.
After 22 minutes, place steaming tray over cook-
ing bowl and cover. Continue to cook until Rice
Cooker switches to Warm, about 8 to 10 minutes
longer. Add peas to bowl. Cover and let stand on
Warm for 5 to 10 minutes.
1
Place shrimp and scallops in a small bowl. Add 1
teaspoon of the olive oil and toss to coat. Lightly
coat the interior of the steaming tray with cooking
spray. Place the shrimp and scallops in the
steaming tray; reserve.
Insert cooking bowl in Cuisinart® Rice Cooker/
Steamer. Add remaining oil, cover, and turn on;
heat 1½ minutes. Stir in shallot, garlic and thyme.
Cover and cook 1 minute. Add couscous to bowl.
Stir for 1 to 2 minutes. Add stock, water and salt;
stir. Cover and cook for 7 minutes. Place steam-
ing tray over bowl and continue to cook until Rice
Cooker switches to Warm. Stir green and red pep-
pers, parsley and lemon zest into couscous. Cover
and let stand on Warm for 5 minutes. To serve, stir
steamed shrimp and bay scallops into hot cous-
cous. Garnish with lemon wedges.
Just before serving, stir peas and steamed shrimp
along with half the Parmesan into the cooked
rice. Serve in warm bowls and top with remaining
Parmesan.
Nutritional information per serving:
Calories 440 (23% from fat) • carb. 40g • pro. 20g
• fat 11g • sat. fat 4g • chol. 237mg • sod. 1175mg
• calc. 198mg • fiber 5g
*Pearl or Israeli couscous can be found in well-
stocked grocery stores, or in specialty food
stores.
Nutritional information per serving:
Calories 318 (19% from fat) • carb. 26g • pro. 37g
• fat 7g • sat. fat 1g • chol. 194mg • sod. 691mg
• calc. 85mg • fiber 2g
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Lemony Brown Basmati
Rice & Chicken
Teriyaki Steamed Chicken
with Cranberry Wild Rice
Turn this into a vegetarian entrée by substituting
canned chickpeas (rinsed and drained) for the
chicken.
You may substitute turkey cutlet or tenderloin for
the chicken.
Makes 2 entrée servings
Makes 2 entrée servings
1
tablespoon light soy sauce
tablespoon honey
8
ounces boneless, skinless chicken
breast*
1
2
teaspoons dry sherry
1
teaspoon extra virgin olive oil
cooking spray
½
½
½
1
clove garlic, peeled, finely minced
teaspoon powdered ginger
tablespoon vegetable oil
1½
1
teaspoons basil, divided
teaspoon unsalted butter
tablespoon finely chopped shallot
clove garlic, minced
tablespoon finely minced green onion
1
8
ounces boneless, skinless chicken
breast
1
¾
cup (Rice Cooker) brown basmati rice,
rinsed and drained
cooking spray
¾
cup (Rice Cooker) wild rice
2
teaspoons finely chopped lemon zest,
divided
1½
cups (standard liquid measure)
chicken stock
½
teaspoon kosher salt
6
tablespoons water
1¾
cups (standard liquid measure) water
(or half water, half chicken stock)
½
½
3
teaspoon kosher salt
cup dried cranberries
2
⁄
3
cup halved grape tomatoes
lemon wedges
green onions, very thinly sliced
tablespoon minced jalapeño pepper
1
Cut chicken into “finger” sized strips, about ½
inch thick and 3 inches long. Toss with olive oil
and half the basil. Lightly coat the steaming tray
with cooking spray. Arrange the chicken in the
steaming tray in a single layer; reserve.
Place the soy, honey, sherry, garlic, ginger, oil,
and green onion in a small bowl. Whisk to blend.
Cut the chicken into “finger” sized pieces, about
½-inch thick and 3 inches long. Stir the chicken
into the teriyaki marinade and let stand for
15 minutes.
Place cooking bowl in Cuisinart® Rice Cooker/
Steamer; add butter. Cover and turn on; let heat
for 30 to 40 seconds. Stir in shallot and garlic;
cover and cook 30 seconds. Add rinsed and
drained rice, 1 teaspoon lemon zest, salt, and
remaining basil. Stir to coat. Add water. Cover
and cook for 28 minutes. Place steaming tray
above rice, and cover. Continue to cook until Rice
Cooker switches to Warm setting, about 10 to
12 minutes. Place tomatoes on top of rice and
let stand on Warm for 10 minutes. To serve, stir
tomatoes and steamed chicken into rice. Arrange
on warmed plates, sprinkle with remaining lemon
zest and serve with a wedge of lemon.
Lightly coat both the steaming tray and bowl with
cooking spray. Place the bowl in the Cuisinart®
Rice Cooker/Steamer. Place the rice in the bowl.
Add the stock, water and salt; stir. Cover and turn
on. Cook for 50 minutes. Drain the chicken and
place in prepared steamer tray; discard marinade.
After rice has cooked for 50 minutes, place the
steaming tray over the bowl and cover. Cook
for an additional 12 to 15 minutes, until the Rice
Cooker switches to Warm. When Rice Cooker
switches to Warm, place the dried cranberries,
green onions and minced jalapeño peppers on top
of the rice. Cover and let stand on Warm for 10
minutes.
*You may use sea scallops in place of the chicken.
Remove the tough muscle from the side of each
scallop and toss scallops in olive oil. Shorten their
cooking time slightly – do not add the scallops to
the steamer until rice has cooked for 32 minutes.
To serve, stir rice to blend in cranberries, green
onions and jalapeño. Transfer to warmed plates
and top with steamed teriyaki chicken fingers.
Nutritional information per serving:
Calories 546 (13% from fat) • carb. 74g • pro. 44g
• fat 8g • sat. fat 2g • chol. 87mg • sod. 786mg
• calc. 36mg • fiber 6g
Nutritional information per serving:
Calories 485 (19% from fat) • carb. 58g • pro. 39g
• fat 10g • sat. fat 3g • chol. 92mg • sod. 589mg
• calc. 54mg • fiber 4g
1ꢅ
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Jambalaya with Sausage
& Shrimp
Cinnamon Raisin Oatmeal
No fuss, no stirring, no boiling over, no burned
pan! Hot oatmeal has never been so easy to
serve as it is when cooked in your Cuisinart® Rice
Cooker/Steamer.
Makes 4 cups
4
ounces smoked chicken or turkey
andouille sausage*
Makes 4 servings (about ¾ cup each)
cooking spray
2
cups (Rice Cooker) rolled oats
(not quick cooking)
8
ounces shrimp, peeled, deveined,
cut in half lengthwise
3
cups (standard liquid measure) water
teaspoon ground cinnamon
teaspoon salt
1
teaspoon good quality olive oil
cup finely chopped onions
cup finely chopped celery
1
½
¼
3
¼
3
tablespoons raisins
tablespoons chopped green bell pepper
(¼-inch chop)
Insert bowl In Cuisinart® Rice Cooker/Steamer.
Place oatmeal, water, cinnamon and salt in bowl;
stir. Sprinkle raisins over top. Cover and turn on;
cooking time will be about 12 to 18 minutes. When
unit switches to Warm, Cinnamon Raisin Oatmeal
is ready to serve, or it may be kept on Warm. Stir
before serving. Serve hot as is, or sprinkle with a
sweetener such as brown sugar, honey or maple
syrup. A dollop of yogurt (plain or vanilla) or milk
to taste may be added.
3
tablespoons chopped red bell pepper
(¼-inch chop)
1
clove garlic, finely chopped
cups (Rice Cooker) long grain rice
teaspoon thyme
1½
1
½
teaspoon chili powder
1¾
cups (standard liquid measure)
chicken stock
Note: Other dried fruits may be substituted for the
raisins. Try dried cherries, cranberries or blueber-
ries, slivered dried apricots or plums or chopped
dried apples.
¾
1
cup tomato sauce
bay leaf
3
tablespoons chopped Italian parsley
Tabasco® or other hot sauce
You may make this oatmeal using Irish Oats.
Combine 1 Rice Cooker cup of Irish Oats with 3
(standard liquid measure) cups water in a bowl;
cover, refrigerate and soak overnight. Transfer the
soaked oatmeal and liquid to the cooking bowl.
Stir in cinnamon, salt and raisins. Turn on. When
unit switches to Warm, the Irish Oatmeal is done.
Stir before serving.
Cut sausage into ½-inch slices. Lightly coat the
interior of the steamer tray with cooking spray.
Place the sausage and shrimp into the steaming
tray; reserve.
Insert the cooking bowl into the Cuisinart® Rice
Cooker/Steamer. Place the olive oil in the bowl,
cover, and turn on. After 1 minute, add the onions,
celery, green and red peppers, and garlic; stir to
coat with oil. Cover and cook 3 to 4 minutes. Stir
in the rice, thyme, and chili powder. Stir until rice
is opaque, 2 to 3 minutes. Add the chicken stock
and tomato sauce; tuck in the bay leaf. Cover and
cook for 10 minutes. Place the filled steaming tray
on the cooking bowl; cover. Continue to cook until
Rice Cooker switches to Warm, 8 to 10 minutes
longer. Let stand at Warm for 5 minutes. Remove
and discard bay leaf. Gently toss rice mixture with
steamed shrimp and sausage. Add half the parsley
and toss to combine. Transfer to a warmed bowl
to serve. Sprinkle with remaining chopped parsley.
Serve with hot sauce if desired.
Nutritional information per serving:
Calories 154 (12% from fat) • carb. 32 mg • pro. 5g
• fat 2g • sat. fat 0g • chol. 0mg • sod. 154 mg
• calc. 32 mg • fiber 4g
*Smoked chicken or turkey andouille sausage has
much less fat than traditional pork andouille. It
can be found in many well-stocked grocery stores.
Smoked turkey kielbasa can be substituted.
Nutritional information per serving (1 cup):
Calories 299 (8% from fat) • carb. 50g • pro. 19g
• fat 3g • sat. fat 0g • chol. 113mg • sod. 644mg
• calc. 59g • fiber 2g
1ꢆ
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California Residents Only
WARRANTY
California law provides that for In-Warranty
Service, California residents have the option of
returning a nonconforming product (A) to the store
where it was purchased or (B) to another retail
store which sells Cuisinart products of the same
type. The retail store shall then, according to its
preferences, either repair the product, refer the
consumer to an independent repair facility, replace
the product, or refund the purchase price less the
amount directly attributable to the consumer’s
prior usage of the product. If the above two
options do not result in the appropriate relief to
the consumer, the consumer may then take the
product to an independent repair facility if service
or repair can be economically accomplished.*
Cuisinart and not the consumer will be responsible
for the reasonable cost of such service, repair,
replacement, or refund of nonconforming products
under warranty.
Limited Three-Year Warranty
This warranty supersedes all previous warranties
on Cuisinart® Rice Cooker/Steamer. This
warranty is available to consumers only. You
are a consumer if you own a Cuisinart® Rice
Cooker/Steamer that was purchased at retail for
personal, family, or household use. Except as
otherwise required under applicable state law,
this warranty is not available to retailers or other
commercial purchasers or owners. We warrant
that your Cuisinart® Rice Cooker/Steamer will be
free of defects in material or workmanship under
normal home use for three years from the date of
original purchase. We suggest that you complete
and return the enclosed product registration card
promptly to facilitate verification of the date of
original purchase. However, return of this product
registration card does not eliminate the need for
the consumer to maintain the original proof of
purchase in order to obtain the warranty benefits.
In the event that you do not have proof of purchase
date, the purchase date for purposes of this
warranty will be the date of manufacture.
California residents may also, according to their
preference, return nonconforming products directly
to Cuisinart for repair or, if necessary, replacement
by calling our Consumer Service Center toll-free at
1-800-726-0190. Cuisinart will be responsible for
the cost of the repair, replacement, and shipping
and handling of such nonconforming products
under warranty.
If your Cuisinart® Rice Cooker/Steamer should
prove to be defective within the warranty period,
we will repair it (or, if we think it necessary, replace
it) without charge to you. To obtain warranty
service, please call our Consumer Service Center
toll-free at 1-800-726-0190, or write to:
Before Returning Your Cuisinart Product
If you are experiencing problems with your
Cuisinart
150 Milford Road
East Windsor, NJ 08520
Cuisinart product, we suggest that you call our
Consumer Service Center at 1-800-726-0190
before returning the product for servicing. Often,
our Consumer Service Representatives can help
solve the problem without having the product
serviced. If servicing is needed, a Representative
can confirm whether the product is under warranty
and direct you to the nearest service location.
To facilitate the speed and accuracy of your return,
please enclose $10.00 for shipping and handling of
the product. Please also be sure to include a return
address, daytime phone number, description of the
product defect, product serial number (stamped
on bottom of product base), and any other
*Important: If the nonconforming product is to
be serviced by someone other than Cuisinart’s
Authorized Service Center, please remind the
servicer to call our Consumer Service Center at
1-800-726-0190 to ensure that the problem is
properly diagnosed, the product is serviced with
the correct parts, and to ensure that the product is
still under warranty.
information pertinent to the product’s return.
Please pay by check or money order (California
residents need only supply proof of purchase
and should call 1-800-720-0190 for shipping
instructions).
NOTE: For added protection and secure handling
of any Cuisinart® product that is being returned, we
recommend you use a traceable, insured delivery
service. Cuisinart cannot be held responsible for
in-transit damage or for packages that are not
delivered to us. Lost and/or damaged products are
not covered under warranty.
Your Cuisinart® Rice Cooker/Steamer has been
manufactured to strict specifications and has
been designed for use with the Cuisinart® Rice
Cooker/Steamer accessories and replacement
parts. These warranties expressly exclude any
defects or damages caused by accessories,
replacement parts, or repair service other than
those that have been authorized by Cuisinart.
These warranties do not cover any damage caused
by accident, misuse, shipment, or other than
ordinary household use. These warranties exclude
all incidental or consequential damages.
Some states do not allow the exclusion or
limitation of incidental or consequential damages,
so the foregoing limitation may not apply to you.
1ꢇ
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Coffeemakers
Toasters
Rice Cookers
Grills
Cookware
Food
Processors
Cuisinart offers an extensive assortment of top quality products to make life in the
kitchen easier than ever. Try some of our other countertop appliances and
®
cookware, and Savor the Good Life .
©ꢀ00ꢄ Cuisinart
Cuisinart® is a registered
trademark of Cuisinart
1ꢃ0 Milford Road
East Windsor, NJ 0ꢆꢃꢀ0
Printed in China
0ꢄCUꢀꢄ1ꢃꢇ
IB-4932B
Any other trademarks or service marks
referred to herein are the trademarks or
service marks of their respective owners.
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Version no.: CRC400 IB-4932B
Size: 152mm(W) x 229mm(H)
Total Pages: 20 pages
Material: Cover : 157gsm MattArtpaper
Inside : 120gsm GlossArtpaper
Coating: Varnishing in cover
Color: Front & Back Cover:4C + 1C (Black)
Inside:1C + 1C (Black)
Date: 09-10-2006
P. O. No. 0609000 (09-00-2006_OP)
Coordinator: Astor You
Printer: Chung Tai
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