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Place the shrimp and scallops in the steaming tray; reserve. Insert Rice Cooking Bowl in Cuisinart™ Rice Cooker. Add 1 teaspoon of the oil, cover, and turn on; heat 1-1/2 minutes. Stir in shallot, garlic and thyme. Cover and cook 1 minute. Add couscous to Rice Cooking Bowl. Stir for 1 to 2 minutes. Add stock, water and salt; stir. Cover and cook for 7 minutes. Place steaming tray over Rice Cooker Bowl and continue to cook until Rice Cooker switches to “Warm”. Stir green and red peppers, 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 couscous. Garnish with lemon wedges. *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 Risi e Bisi with Shrimp The traditional Venetian comfort food, Rice & Peas, is taken a step further and garnished with steamed shrimp to make it a complete meal. Makes 2 entree servings 8 ounces shrimp, peeled, deveined, halved lengthwise 2 teaspoons extra virgin olive oil, divided 1 teaspoon unsalted butter 1/3 cup finely chopped onion 1/3 cup finely chopped celery 3 tablespoons dry white wine or vermouth 1 cup (Rice Cooker) Arborio rice 3 cups (standard liquid measure) chicken or vegetable stock (may use half water) 1-1/4 cups fresh or frozen thawed peas 1/4 cup freshly grated Parmesan cheese 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. Place remaining olive oil and butter in the Rice Cooking Bowl of the Cuisinart™ Rice Cooker. 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 Rice Cooking Bowl and cover. Continue to cook until Rice Cooker switches to “Warm”, about 8 to 10 minutes longer. Add peas to Rice Cooking Bowl. Cover and let stand on “Warm” for 5 to 10 minutes. 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 15 Lemony Brown Basmati Teriyaki Steamed Chicken Rice & Chicken with Cranberry Wild Rice Turn this into a vegetarian entree by substituting canned chickpeas (rinsed and drained) for the chicken. Makes 2 entree servings 8 ounces boneless, skinless chicken breast* 1 teaspoon extra virgin olive oil cooking spray 1-1/2 teaspoons basil, divided 3/4 teaspoon kosher salt, divided 1 teaspoon unsalted butter 1 tablespoon finely chopped onion 1 clove garlic, minced 3/4 cup (Rice Cooker) brown basmati rice, rinsed and drained 2 teaspoons finely chopped lemon zest, divided 1/4 teaspoon kosher salt 1-3/4 cups (standard liquid measure) water (or half water, half chicken stock) 2/3 cup halved grape tomatoes lemon wedges Cut chicken into “finger” sized strips, about 1/2 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 Rice Cooking Bowl in Cuisinart™ Rice Cooker; add butter. Cover and turn on; let heat for 30 – 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 10-12 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. *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. 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 You may substitute turkey cutlet or tenderloin for the chicken. Makes 2 entree servings 1 tablespoon light soy sauce 1 tablespoon honey 2 teaspoons dry sherry 1/2 clove garlic, peeled, finely minced 1/2 teaspoon powdered ginger 1/2 tablespoon vegetable oil 1 tablespoon finely...