58 • NuWave
®
PIC Gold Complete Cookbook
Mediterranean Orzo Salad
with Feta Vinaigrette
Serves: 4
8 oz uncooked orzo
16 oz baby spinach, chopped
4 oz sun-dried tomatoes, drained
and chopped
1½ oz chopped red onion
1½ oz chopped, pitted Kalamata olives
1 grams salt
2 grams freshly ground black pepper
1 (6-oz) jar marinated artichoke hearts
6 oz feta cheese, crumbled and divided
Directions:
1. Bring water to boil on Max/Sear in
a medium sauté pan and cook orzo
according to package directions.
2. Drain orzo and rinse with cold water.
3. Combine orzo, spinach, sun-dried
tomatoes, red onion, olives, salt and
pepper in large bowl and set aside.
4. Drain and coarsely chop artichokes,
reserving liquid from can.
5. Add artichokes, artichoke liquid and
4 oz feta cheese to orzo mixture,
tossing gently.
6. Serve orzo and garnish with
remaining feta cheese.
Sausage and Rice
Serves: 4-6
1 (16-oz) package smoked sausage
1 medium green bell pepper, chopped
1 small onion, chopped
1 garlic clove, minced
8 oz chicken broth
2 (3½-oz) bags quick-cooking
brown rice
2 grams salt
1 gram pepper
Chopped parsley for garnish
Direction:
1. Cut sausage into 1 cm slices.
2. Sauté sausage in large sauté pan
on Medium-High (190°C) for 8-10
minutes, until lightly browned.
3. Remove sausage and drain on
paper towels, reserving 15 ml
drippings in pan. Set sausage aside.
4. Add bell pepper, onion and garlic to
pan and sauté on Medium-High
(190°C) for 4 minutes, until tender.
5. Add chicken broth to pan and bring
to boil on Max/Sear.
6. Add rice, sausage, salt and pepper
to pan and reduce PIC to Medium-
Low (80°C).
7. Cover pan and cook for 5 minutes,
until rice is tender.
8. Garnish with parsley and serve.
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