62 • NuWave
®
PIC Gold Complete Cookbook
Popcorn Rice with Pecans
Serves: 6
14 grams unsalted butter
5 grams garlic, minced
8 oz popcorn rice
20 oz water
2 grams salt
8 oz pecans, chopped
Directions:
1. In medium saucepan, melt butter on
Medium-Low (80°C).
2. Add garlic and cook for 1 minute,
stirring occasionally.
3. Add rice and cook for 1 minute,
stirring constantly.
4. Add water and salt; bring to boil on
High (220°C).
5. Reduce heat to Medium-Low (80°C)
and cook, covered, for 18 minutes
until tender.
6. Let stand for 5 minutes and stir
in pecans.
7. Portion rice evenly into each bowl.
Tip: You can buy popcorn rice at
specialty stores. If you can’t nd
popcorn rice, you can use basmati
as a substitute.
Basic Fresh Herb Risotto
Serves: 4
15 ml extra-virgin olive oil
1 medium onion, chopped (4 oz)
12 oz Arborio rice
Freshly ground black pepper
4 oz water
32 oz chicken broth, kept warm in
a saucepan
½ oz butter, softened
8 oz nely shredded Parmesan cheese
4 oz parsley, basil, dill or mint, chopped
Directions:
1. Heat oil in medium stock pot on
Medium (135°C).
2. Once hot, add onions for about
3 minutes, stirring occasionally.
3. Add rice and cook for 2 minutes
while stirring.
4. Add black pepper and water to pot
and continue to cook, while stirring,
until liquid has almost completely
boiled away.
5. Ladle 4 oz of broth into pot and
continue to cook, stirring frequently,
until just about evaporated.
6. Repeat step 5 with remaining broth.
This should take about 20 minutes.
7. Stir in butter, cheese and herbs.
8. Serve immediately.
Tip: If the broth isn’t evaporating,
turn the PIC up to
Medium-High (190°C).
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