62 •
NuWave
®
PIC
®
Titanium Complete Cookbook
Popcorn Rice with Pecans
Serves: 6
1 tablespoon unsalted butter
1 teaspoon garlic, minced
1 cup popcorn rice
2½ cups water
½ teaspoon salt
1 cup pecans, chopped
Directions:
1. In medium saucepan, melt butter on
Medium-Low (175°F).
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 (425°F).
5. Reduce heat to Medium-Low (175°F)
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
1 tablespoon extra-virgin olive oil
1 medium onion, chopped (½ cup)
1½ cups Arborio rice
Freshly ground black pepper
½ cup water
4 cups chicken broth, kept warm
in a saucepan
1 tablespoon butter, softened
1 cup nely shredded
parmesan cheese
½ cup fresh parsley, basil, dill
or mint, chopped
Directions:
1. Heat oil in medium stock pot on
Medium (275°F).
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 ½ cup 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 (375°F).
8
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