40 • NuWave PIC2 Complete Cookbook
• 41
• 41
Beans with Pesto Bulgur
Serves: 6
¾ cup dry cranberry beans, lima beans
or pinto beans
2 tablespoons olive oil
6 cups water, divided
1 cup vegetable stock
¾ cup bulgur wheat
¾ cup red pepper, chopped
¼ cup green onion, thinly sliced
1/3 cup refrigerated pesto sauce
Directions:
1. Pour bean onto clean counter to
sort. Remove any stones, debris and
old beans.
2. Rinse beans.
3. Soak beans in 3 cups water and let
soak for 6-8 hours or overnight.
4. In large sauce pan, combine soaked
beans, oil and 3 cups water.
5. Bring to boil on Max/Sear.
6. Reduce heat to Medium- Low
(175°F) and let simmer.
7. Drain and rinse beans; set aside and
keep warm.
8. In same large sauce pan, bring stock
to boil on Max/Sear.
9. Incorporate bulgur into cooking liquid
by stirring.
10. Cover and cook on Medium-low
(175°F) for 15 minutes.
11. Add red pepper, green onions and
pesto and cook for 5 minutes.
12. Pour out any excess water.
13. Add beans and bring back to
temperature on Medium (275°F)
until majority of water has been
absorbed and heated through.
Tip: Cook beans for 1-1½ hours.
• If you are short on time, use 1
(15-ounce) can pinto beans, rinsed
and drained instead of dry beans.
Pasta, Grains & Rice
Fettuccine Alfredo
Serves: 4
12 ounces dried fettuccine
¾ cup heavy whipping cream
½ cup butter
¾ cup grated parmesan cheese
Salt & pepper to taste
Pinch nutmeg
Directions:
1. Cook fettuccine according to
package directions.
2. Meanwhile, in separate sauce pan,
bring butter and cream to simmer on
Medium (275°F) for 3 minutes,
stirring sporadically.
3. Drain and return fettuccine to
saucepan.
4. Remove sauce from heat.
5. Add warm sauce, cheese, salt,
pepper and nutmeg to fettuccine;
coat well.
6. Serve immediately.
Vegetable Fried Rice
Serves: 4
1 teaspoon toasted sesame oil
or cooking oil
1 egg, beaten
1 tablespoon vegetable oil
½ pound fresh asparagus spears,
cut into 1-inch pieces
¼ cup fresh mushrooms, sliced
¼ cup celery, cut on bias
2 tablespoons green onion, thinly
sliced
2 cloves garlic, minced
3 tablespoons reduced-sodium soy
sauce
2 tablespoons white wine or water
2 cups precooked brown rice, chilled
Dash red pepper
Directions:
1. In large skillet or wok, heat 1
teaspoon sesame oil on Medium
(275°F).
2. Add egg and cook for 1 minute or
until egg is set.
3. Remove and transfer egg to bowl;
keep warm.
4. In same wok, heat vegetable oil on
High (425°F).
5. Stir-fry asparagus, mushrooms,
celery and garlic for about 3 minutes,
stirring constantly.
6. Stir in soy sauce, wine and red
pepper.
7. Add cooked rice and cook for about
2 minutes, stirring constantly.
8. Stir in eggs.
Rice Pilaf
Serves: 4
1 tablespoon olive oil
½ cup onion, nely chopped
½ cup fresh mushrooms, thinly sliced
¼ cup celery, nely diced
1 garlic clove, minced
¾ cup long grain rice, un-cooked
and parboiled
1 ½ teaspoons instant chicken or
vegetable bouillon
¼ teaspoon black pepper
1½ cups water
Directions:
1. In 3.5-quart All-Purpose Pot, heat
olive oil on High (425°F) for 30
seconds or until warm.
2. Sauté onion, mushrooms, celery and
garlic for 2-3 minutes.
3. Carefully stir in rice, bouillon, pepper
and water.
4. Bring rice to boil and reduce heat to
Medium (275°F).
5. Cover and simmer for 12-14 minutes
or until rice is tender and liquid is
absorbed.
Tip: Use the Stainless Steel Steamer
Basket to steam your favorite
vegetables while preparing rice,
saving you time!
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