Cuisinart CPC-600 Recipe Book

Instruction

Booklet

Reverse Side

Cuisinart™ Electric Pressure Cooker

CPC-600 Series

TipS and HinTS

• Many family favorites can be easily adapted for preparation in your Cuisinart™ Electric Pressure Cooker – soups, stews, side dishes and more.

• The amount of liquid needed is much less than for traditional cooking methods.

• Never exceed the Maximum Fill Amount of the pressure cooker.

• Make sure the lid is on firmly and tightly, and moved as far counterclockwise as it will go to allow proper locking.

• Hot foods/liquids will come to pressure more quickly than cold foods/liquids.

• When pressure cooking is completed, follow recipe instructions for releasing pressure. For Quick Pressure Release it is important to begin immediately upon completion of pressure cooking; otherwise foods will continue to cook, and may overcook.

• Do not store pressure cooker with lid on tightly. This saves on gasket wear and tear.

• More nutrients are preserved during pressure cooking than with traditional cooking methods, as less liquid is used and thus fewer nutrients are lost to evaporation.

• To adapt your own recipes, find a similar one in our cookbook and use it as a guide. In general, cooking time will be at least 1⁄

to ½ of the traditional cooking

time. Reduce your cooking liquid by at least half – you may need to “play” with your recipe to get it right. You may wish to add vegetables at the end of cooking to avoid overcooking. You can also use the cooking charts provided as a guide.

• If something is almost cooked, use Simmer to complete cooking.

CHarTS: Cooking TimeS

Poultry and Meats .............................2-3

Vegetables ............................................ 4

Rice and Grains .................................... 5

Dried Beans .......................................... 6

LIST OF RECIPES ................................ 7

Suggested Cooking Times for Poultry and Meats

Be sure to add at least 1 cup of liquid when pressure cooking meats for 45 minutes or less, and 1½ cups if cooking for longer amounts of time. Be sure to add vegetables such as chopped onions, carrots, and celery and aromatic herbs such as garlic, parsley, thyme, etc. for added flavor. Most items are cooked on High Pressure unless otherwise indicated. For best results and flavor, most poultry and meats benefit from browning first. Cooking times will vary slightly due to individual size of pieces and starting temperatures.

poulTry & meaTS

Food Cooking Time Pressure Release Method

Chicken

Whole – up to 4 pounds

Chicken Breast, bone in, 3 pounds

Boneless Chicken Breast, 2 pounds

Thighs/Legs, bone in 9 to 12 minutes

Thighs/Legs, boneless 8 to 10 minutes

Beef

Pot Roast, Bottom Round, 3-3½ pounds

Brisket, 2½-2 pounds 55 minutes

Corned Beef Brisket

Short Ribs, 2-3 inches thick

Stew – 1½ to 2-inch cubes

Lamb

Shanks, four, 12 ounces each

Shoulder cubes for stew, about 1½ inches

Pork

Chops, Loin, bone in, ¾-1 inch thick

Boneless Shoulder Roast, about 3 pounds

Spareribs, cut into 2 to 3 rib pieces

Veal

Boneless Shoulder Roast

Cubes for stew, 1½-2 inches

24 to 28 minutes

9 to 10 minutes

5 to 6 minutes

99 minutes

24 minutes per pound

50 minutes

10 minutes

24 minutes

22 to 25 minutes

9-11 minutes, brown first

50 to 55 minutes

22 to 28 minutes

10 minutes per pound (weight is important to avoid overcooking)

9 to 10 minutes

Quick Pressure Release

Natural Pressure Release

Natural Pressure Release (see recipe for Beef Stew for times with vegetables)

Natural Pressure Release

Quick Pressure Release

Natural Pressure Release

Quick Pressure Release

Natural Pressure Release

Vegetables

Vegetables should be well washed and peeled if necessary. Vegetables cook very quickly – be sure to use Quick Pressure Release immediately after audible beep sounds. If vegetables require more cooking, turn pressure cooker off, and cover to steam the vegetables until preferred texture is reached. Add ½ cup water or liquid for cooking. If pressure cooking frozen vegetables, 1 to 2 minutes additional cooking time and longer steaming time may be needed. When cooking vegetables it is always best to undercook, then allow additional time to steam – to avoid overcooking. All cooking is on High Pressure unless otherwise indicated.

Food Cooking Time Pressure Release Method

Artichokes

4 medium/large, 8 to 10 ounces each

Beans, Green or Yellow Waxy

1½ pounds, cut into 2-inch lengths

Beets,

Broccoli,

Cauliflower,

florets

Carrots,

– or “baby cut”

Carrots,

Corn,

(use trivet/rack)

Greens,

1-inch strips

Onions,

Parsnips,

2-inch pieces

Parsnips,

Potatoes

White,

Red,

Sweet, 2-inch cubes

Squash – Winter

Acorn,

Butternut,

Squash, Yellow Crookneck or Zucchini,

slices

medium-large

cut into large florets

cut into large

cut into 2-inch lengths

½-inch slices

4 to 6 ears

collards, kale, cut into

baby peeled

peeled, cut into

½-inch slices

medium quartered

new (2-3 oz each)

halved & seeded

peeled & sliced

cut into ½-inch

7 to 9 minutes

1 to 2 minutes/Low Pressure

24 to 26 minutes

2 to 3 minutes

8 minutes

2 to 3 minutes

1 minute

5 to 7 minutes

2 to 4 minutes

3 to 4 minutes

1 to 2 minutes

5 to 7 minutes

5 to 8 minutes

5 to 6 minutes

6 to 8 minutes

3 to 4 minutes

1 to 3 minutes

Quick Pressure Release

Rice and Grains

Rice and grains cook best in a large amount of water, with the excess water drained when cooking and pressure release are completed. In most cases, cooking is done using High Pressure, followed by a combination of Natural and Quick Pressure Release. If further cooking is needed, select Simmer and cook until tender. Rice and grains are best slightly undercooked if they are to be added to soups or casseroles. Oil or butter must be added to prevent foaming.

A general formula to follow, unless you are preparing a specific recipe or the chart below indicates otherwise, is to cook 2 cups of the rice or grain in 6½ cups liquid with 1 to 2 tablespoons butter or oil. DO NOT COOK MORE THAN THIS AMOUNT.

The exception is white rice, which is cooked differently from speciality rice and grains. Use specific directions for cooking white rice.

Rice/Grain Cooking Time/Pressure/Pressure Release

Aborio

Black Japonica, Brown Rice, Red Rice, Wehani Rice

Wild Rice

Amaranth (1 cup amaranth

+ 2 cups liquid/water)

Kamut

Quinoa (1½ cups quinoa + 2¼

cups liquid/water)

Wheat Berries

White Rice

Use this method for cooking long-grain or basmati rice. The texture will be more moist and slightly stickier than rice cooked on the stovetop, more like rice from a rice cooker or from an Asian restaurant. The butter or oil is necessary to prevent foaming. Salt is optional to taste (you may wish to omit salt completely if using a purchased broth).

White rice is cooked for 3 minutes on High Pressure, followed by 7 minutes on Natural Pressure Release, then Quick Pressure Release if any pressure remains.

Do not fill (rice and liquid combined) past the halfway mark when cooking white rice.

Sauté rice in butter/oil until opaque. Add liquid. High Pressure for 6 minutes, followed by Quick Pressure Release.

High Pressure for 10 minutes. Natural Pressure Release for 10 minutes, followed by Quick Pressure Release.

High Pressure for 20 minutes. Natural Pressure for 10 minutes, followed by Quick Pressure Release.

High Pressure for 6 minutes. Quick Pressure Release. Followed by Simmer if too much liquid.

High Pressure for 20 minutes. Natural Pressure for 10 minutes, followed by Quick Pressure Release.

High Pressure for 2 minutes. Natural Pressure Release for 10 minutes, followed by Quick Pressure Release.

High Pressure for 30 minutes. Natural Pressure Release for 10 minutes, followed by Quick Pressure Release.

Rice Amount Liquid/Butter or Oil Yield (when fluffed)

1 cup

1½ cups

2 cups

3 cups

4 cups 5 cups + 2 tablespoons butter or oil 11 to 12 cups

1½ cups + 1 tablespoon butter or oil 3 cups

2¼ cups + 1 tablespoon butter or oil 4 to 4½ cups

3 cups + 2 tablespoons butter or oil 5½ to 6 cups

4¼ cups + 2 tablespoons butter or oil 7½ to 8 cups

Dried Beans

• Before cooking dried beans, pick over and discard any broken or shriveled beans or bits of dirt and debris. Rinse beans and drain.

• Beans may be soaked overnight, but the pressure cooker allows you to cook beans without presoaking.

• Onions, garlic, celery, sprigs of fresh herbs or a bay leaf may be added for additional flavor. Do not salt before cooking as salt inhibits cooking.

• Cook beans in large batches (1 pound beans + 8 cups water + seasonings + onion, garlic, herbs to taste + 4 teaspoons oil) and freeze in 1-cup amounts to add to other dishes.

• Never fill pressure cooker more than one-third full when cooking beans.

• Add 2 teaspoons oil per cup of beans to prevent foaming.

• After cooking beans, clean lid, gasket, steam release valve, and float valve carefully.

• When cooking beans, use High Pressure and Natural Pressure Release.

• If beans are not completely cooked (this is partially dependent on the age of the dried beans, something you will have no control over) select Simmer and allow the beans to simmer until cooked tender. As with vegetables it is better to undercook and allow to simmer to complete cooking.

Beans (1 cup)

Black Beans

Cannellini

Chickpeas

(Garbanzo Beans)

Great Northern

Lentils

Pinto

Navy Beans

Red Beans

Soybeans

Cooking Time

(soaked overnight)

20 to 25 minutes 28 to 32 minutes

18 to 22 minutes 33 to 38 minutes

35 to 40 minutes 50 to 60 minutes

25 to 30 minutes 30 to 35 minutes

N.A. 8 to 10 minutes

20 to 24 minutes 30 to 35 minutes

22 to 25 minutes 30 to 35 minutes

26 to 33 minutes 33 to 40 minutes

Cooking Time (unsoaked) Yield

2 cups

2½ cups

2¼ cups

2 cups

2¼ cups

2 cups

1¼ cups

reCipeS

Appetizers, Beans, Grains, Salads

Artichokes . . . . . . . . . . . . . . . . . . . . . 8

Fava Bean Purée. . . . . . . . . . . . . . . . 8

Hummus . . . . . . . . . . . . . . . . . . . . . . 8

Baba Ghanoush . . . . . . . . . . . . . . . . 9

Savory Gorgonzola Cheesecake . . . . 9

Not the Same Old Three-Bean Salad

Wheat Berry & Vegetable Salad . . . 11

Soups

Pasta e Fagioli . . . . . . . . . . . . . . . . 11

Cuban Black Bean Soup. . . . . . . . . 12

Lentil Soup . . . . . . . . . . . . . . . . . . . 13

Chicken Soup with Noodles . . . . . . 13

Tomato Soup. . . . . . . . . . . . . . . . . . 14

Mushroom Barley Soup . . . . . . . . . 14

Chicken Stock. . . . . . . . . . . . . . . . . 15

Brown Beef Stock . . . . . . . . . . . . . . 15

Side Dishes

Green Beans with

Shiitake Mushrooms . . . . . . . . . . . . 16

New Potatoes with Parsley . . . . . . . 16

Garlic & Herb Smashed Potatoes . . 16

Sweet Potato Purée . . . . . . . . . . . . 17

Rice Pilaf. . . . . . . . . . . . . . . . . . . . . 17

Tzimmes . . . . . . . . . . . . . . . . . . . . . 18

Corn Pudding . . . . . . . . . . . . . . . . . 18

Curried Cauliflower

& Potatoes . . . . . . . . . . . . . . . . . . . 19

Beet Salad with Feta, Toasted Walnuts &

Champagne Vinaigrette. . . . . . . . . . 19

. 10

Entrées

Risotto Primavera . . . . . . . . . . . . . . 20

Risotto with Shrimp, Sugar Snap

Peas & Tarragon . . . . . . . . . . . . . . . 21

Pesto Chicken with Potatoes

& Carrots. . . . . . . . . . . . . . . . . . . . . 21

Chicken with Herb Dumplings . . . . 22

Curried Chicken Salad

with Apples & Almonds. . . . . . . . . . 23

Green Chicken Chili . . . . . . . . . . . . 23

Turkey Chili . . . . . . . . . . . . . . . . . . . 24

Meat Sauce for Pasta . . . . . . . . . . . 24

Mediterranean Brisket of

Beef/Pot Roast . . . . . . . . . . . . . . . . 25

Classic Beef Stew. . . . . . . . . . . . . . 26

Boneless Veal Shoulder Roast

Stuffed with Sage Mushrooms . . . . 26

Veal Shanks with Mushrooms

& Sun-Dried Tomatoes . . . . . . . . . . 27

Veal Stifado. . . . . . . . . . . . . . . . . . . 28

Braised Lamb Shanks with

Artichokes & Olives. . . . . . . . . . . . . 28

Pork Chops with Balsamic, Onions

& Figs . . . . . . . . . . . . . . . . . . . . . . . 29

Pork Barbecue . . . . . . . . . . . . . . . . 30

Sausages with Peppers

& Onions . . . . . . . . . . . . . . . . . . . . . 30

Corned Beef with Vegetables . . . . . 30

Desserts

Lemon Cheesecake . . . . . . . . . . . . 31

Mango Coconut Bread Pudding . . . 32

Creamy Rice Pudding . . . . . . . . . . . 33

Ginger Steamed Pears with Vanilla

Bean Mascarpone Cream . . . . . . . . 33

Simple Raspberry Sauce . . . . . . . . 34

Artichokes

Perfect artichokes, ready in just

8 minutes!

Makes 4 servings

4 medium artichokes (about 6 to 7 ounces each)

2 lemons, cut in half

Place 1 cup of water with the juice of one lemon in the cooking pot of the Cuisinart™ Electric Pressure Cooker.

Prepare artichokes by cutting the stem off at the base, cut ¹⁄³ off the top, and trim off the outer layers of tough leaves. An optional step is to open up the leaves at the top and remove the choke (the inner thorny leaves and fuzz) with a melon baller or spoon.

Rub the cut parts of the artichoke with the remaining lemon halves. Place them top down in the pot. Lock lid in place. Select High Pressure and set timer for 8 minutes. When audible beep sounds, use Quick Pressure Release to release all of the steam. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse.

Serve immediately with melted butter or your favorite dipping sauce.

Nutritional information per serving (one artichoke):

Calories 89 (8% from fat) • carb. 18g • pro. 6g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 105mg

• calc. 42mg • fiber 8g

Fava Bean Purée

Prepare this springtime favorite year round

with dried fava beans. Serve on crostini,

bruschetta, or pita crisps with a drizzle of extra virgin olive oil and a shaving of

Parmesan, or serve puréed as a side dish

with roast spring lamb.

Makes about 4 cups

1 pound dried fava beans, rinsed 4 cups water 1 bay leaf 1 cup chopped onion 1 clove garlic, peeled ¼ cup extra virgin olive oil 2 tablespoons fresh lemon juice 1 teaspoon kosher salt

Place fava beans in cooking pot of the Cuisinart™ Electric Pressure Cooker with water and bay leaf. Cover and lock lid in place. Select High Pressure and set timer for 18 minutes. When audible beep sounds, use Natural Pressure Release. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Drain beans, and discard bay leaf. When cool enough to handle, remove tough outer shells.

Place partially cooked beans back in cooking pot of the Cuisinart™ Electric Pressure Cooker with chopped onion, garlic, and ½ cup water. Select High Pressure and set timer for 5 minutes. When audible beep sounds, use Quick Pressure Release to release pressure. Turn off. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse.

Transfer bean mixture to a food processor fitted with metal chopping blade. Add olive oil, lemon juice, and salt. Process until completely puréed, smooth and creamy. Serve warm, or chill until ready to serve.

Nutritional information per serving (¼ cup):

Calories 82 (38% from fat) • carb. 10g • pro. 3g

• fat 4g • sat. fat 0g • chol. 0mg • sod. 86mg

• calc. 18mg • fiber 2

Hummus

Makes about 2 cups

1 cup garbanzo beans (chickpeas) 4 cups water 1 tablespoon fresh parsley leaves 1 small garlic clove 2 tablespoons tahini 1 teaspoon kosher salt 1 to 2 tablespoons lemon juice 5 tablespoons water ¼ cup olive oil

Place garbanzo beans and water in the cooking pot of the Cuisinart™ Electric Pressure Cooker. Lock lid in place. Select High Pressure. Set timer for 40 minutes. When audible beep sounds use Natural Pressure Release to release all of the pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Test garbanzos; if still firm, select Simmer and cook until they reach soft consistency. (Garbanzo beans will also

continue to cook as they sit in the hot water.) Strain.

Place cooked garbanzos in the work bowl of food processor fitted with metal chopping blade. Add parsley, garlic, tahini, salt, and lemon juice in bowl and pulse to combine. Scrape work bowl and with machine running add the water and olive oil until smooth. Taste and adjust seasonings accordingly.

Serve with pita and vegetable crudités.

Nutritional information per serving (2 tablespoons):

Calories 60 (70% from fat) • carb. 3g • pro. 1g

• fat 5g • sat. fat 1g • chol. 0mg • sod. 85mg

• calc. 11mg • fiber 3g

Baba Ghanoush

Instead of heating up the kitchen to roast the

eggplant, cooking it in your

pressure cooker keeps the kitchen cool.

Makes about 1½ cups

1 tablespoon olive oil 1 large eggplant, about 1 pound,

peeled and cut into 1-inch cubes 4 garlic cloves, peeled ½ cup water 2 to 3 tablespoons fresh parsley leaves ½ teaspoon kosher salt 2 tablespoons lemon juice 2 tablespoons tahini paste 1 tablespoon olive oil

Place olive oil in the cooking pot of the Cuisinart™ Electric Pressure Cooker. Select Sauté. Stir eggplant and garlic into the pot. Cook until soft and slightly golden, about 5 minutes. Add water. Lock lid in place. Select High Pressure. Set timer for 4 minutes. When audible beep sounds use Quick Pressure Release to release pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse.

Strain the eggplant and garlic and place into work bowl of food processor fitted with metal chopping blade. Add the parsley, salt, lemon juice, and tahini, and pulse to process. Scrape bowl, add olive oil, and pulse until fully combined. Taste and adjust seasoning accordingly.

Serve with pita and vegetable crudités.

Nutritional information per serving (2 tablespoons):

Calories 49 (67% from fat) • carb. 3g • pro. 1g

• fat 4g • sat. fat 1g • chol. 0mg • sod. 58mg

• calc. 12mg • fiber 1g

Savory Gorgonzola

Cheesecake

Serve with crackers or slices of crusty

breads. May also be sliced and served on

tender greens as a salad. Garnish with fresh

fruit such as sliced pears, apples or figs.

Makes one 7-inch cheesecake, 16 slices

2 teaspoons unsalted butter, melted 3 tablespoons walnut halves

and pieces, toasted 1½ pounds cream cheese

(do not use low fat), at room temperature, cut into 1-inch pieces

3 large eggs, at room temperature 2 teaspoons fresh lemon juice 1 teaspoon rubbed sage ¹/8 teaspoon freshly ground white

pepper 1 cup Gorgonzola dolce, crumbled

Lightly coat a 7x3-inch springform pan with melted unsalted butter or coat with cooking spray. Place a sheet of plastic wrap (about 16x16 inches) on top of a sheet of aluminum foil the same size. Place the springform pan in the center and wrap the exterior tightly.

Place the walnuts in a food processor fitted with the metal chopping blade and pulse until chopped finely. Sprinkle the chopped nuts over the bottom and sides of the buttered pan, leaving excess nuts on the bottom.

Place the cream cheese in the food processor and process until smooth, about 1 minute. Scrape the work bowl, process 30 seconds longer. Add the eggs, lemon juice, sage and pepper. Process until smooth, 1 minute. Scrape the work bowl and process 15 seconds longer. Sprinkle the Gorgonzola over the cream cheese mixture and pulse 10 times to incorporate. Pour into prepared pan.

Place trivet/rack in the cooking pot of the Cuisinart™ Electric Pressure Cooker and add 2 cups of hot water to the pot.

Cut a piece of aluminum foil about 24 inches long. Fold in half lengthwise, then fold in half again two more times to create a strip about

24 inches in length and 2 inches wide to make a “cradle.”

Place on counter and set filled springform pan in the center. Cover cheesecake with a piece of buttered aluminum foil – making the sides tight, but allowing room for the cheesecake to expand. Bring the ends of the cradle strip upward. Use the cradle to help lower the cheesecake into the cooking pot and place on the trivet.

Cover and lock lid in place. Select High Pressure and set timer for 16 minutes. When audible beep sounds, use Natural Pressure Release to release pressure. When float valve drops, turn off. Remove lid carefully, tilting away from you to allow steam to disperse. Remove cheesecake from the cooking pot using the foil strips to lift up. Place on a cooling rack. Remove foil and plastic wrap. Dab gently with a paper towel to remove any accumulated condensation from the top of the cheesecake. Let cool to room temperature, then cover and refrigerate. Before serving remove from springform pan and garnish if desired.

Nutritional information per serving

(

¹/

of cheesecake):

Calories 206 (84% from fat) • carb. 2g • pro. 7g

• fat 19g • sat. fat 12g • chol. 94mg • sod. 255mg

• calc. 85mg • fiber 0g

Not the Same Old Three-Bean Salad

Dressed with an Asian-inspired vinaigrette,

this bean salad also includes fresh corn and

green beans, edamame, and the bright

flavor of dried cranberries.

Makes 9 cups

3 tablespoons sherry vinegar 2 tablespoons fresh lime juice 1½ tablespoons low-sodium

soy sauce 1½ tablespoons honey 1½ teaspoons finely chopped

fresh ginger 1 teaspoon Asian chili paste

with garlic ²⁄³ cup vegetable oil 4 ears fresh corn, husks and

silks removed 8 ounces green beans, cut into

½-inch pieces on the diagonal 1½ cups frozen edamame (soybeans) 1 cup thinly sliced celery 1 cup chopped (½x¼-inch strips)

red bell pepper ¾ cup dried cranberries ½ cup chopped red onion 1 cup pink, pinto, black or

cannellini beans, rinsed, drained and picked over

kosher salt and freshly ground pepper to taste

Place sherry vinegar, lime juice, soy sauce, honey, ginger, and chili paste in a medium bowl. Whisk to combine, and while whisking, add oil in a slow, steady stream, whisking until an emulsion is formed. (This may also be done in a blender or food processor.) You will have about 1 cup of the vinaigrette dressing. Let stand while preparing the rest of the salad and allow the flavors to blend.

Place trivet/rack in the cooking pot of the Cuisinart™ Electric Pressure Cooker and place corn on rack. Add one cup of water to the cooking pot. Select High Pressure and set for 1 minute. When audible beep sounds, use Quick Pressure Release. Remove corn and plunge into a bowl of ice water to stop cooking. Place green beans on a 16-inch square sheet of parchment paper and bring corners together. Place on trivet/rack. Select High Pressure and set time for 1 minute. When audible beep sounds, use Quick Pressure Release. Remove green beans and plunge into ice water to stop cooking. Remove trivet, rack. Add edamame to cooking pot. Stir in hot water for 30 to 40 seconds. Remove and plunge immediately into a bowl of ice water to stop cooking. Drain all vegetables. Place on layered paper towels to complete draining.

Add 2 cups water to the water in the cooking pot. Add dried beans to pot. Select High Pressure and set cooking time for 11 minutes. When the audible beep sounds, use Natural Pressure Release. Test for doneness. If not completely tender, select Simmer and simmer until tender. Drain, plunge into ice water and drain again.

Cut corn from cobs and place in a large bowl with the celery, red pepper, dried cranberries, and red onions. Add cooked drained pink beans, and ²⁄³ of the vinaigrette (stir with whisk if it has separated). Toss gently to combine. Cover and refrigerate if not serving immediately. Stir green beans and edamame

into the salad just before serving. Season to taste with salt and pepper. Transfer to a decorative bowl to serve.

Nutritional information per serving (½ cup):

Calories 123 (34% from fat) • carb. 17g • pro. 4g

• fat 5g • sat. fat 0g • chol. 0mg • sod. 34mg

• calc. 32mg • fiber 5g

Wheat Berry &

Vegetable Salad

This salad is a refreshing change

as a side dish.

Makes 6 cups salad (12 servings)

1½ cups wheat berries 6¾ cups water 1½ tablespoons vegetable oil ¼ cup chopped red onion 1½ teaspoons Dijon-style mustard 1 teaspoon sugar 1 teaspoon kosher salt ½ teaspoon freshly ground

black pepper ¼ cup white balsamic vinegar

(or use a fruit flavored vinegar) ½ cup extra virgin olive oil 1¹⁄³ cups cut corn (use frozen thawed) 1 cup shredded zucchini ¾ cup chopped red bell pepper ½ cup chopped green onion ¹/³ cup chopped sun-dried tomatoes ¼ cup chopped fresh parsley

Place wheat berries, water, and vegetable oil in cooking pot of the Cuisinart™ Electric Pressure Cooker. Cover and lock lid in place. Select High Pressure and set timer for 50 minutes. When audible beep sounds, turn off. Use Quick Pressure Release to release pressure. When float valve drops, turn off. Remove lid carefully, tilting away from you to allow steam to disperse. If grains are still a little chewy, select Simmer and cook until done to taste. Drain wheat berries and transfer to a large bowl.

While cooking the wheat berries, prepare the dressing. Place the red onion, mustard, sugar, salt, pepper, and vinegar in the work bowl of a food processor or mini food processor fitted with the metal chopping blade and process until smooth. Add the oil

and process until emulsified. There will be about 7⁄8 cup dressing.

When wheat berries are cooled, add ½ cup (or more to taste) of the dressing (cover and refrigerate remaining dressing for another use), and toss to coat. Add the corn, zucchini, red pepper, green onion, and sundried tomatoes. Toss gently to combine. Add the parsley; toss to combine. If not serving immediately, cover and refrigerate. Remove from refrigerator 30 minutes before serving.

Nutritional information per serving (½ cup):

Calories 110 (46% from fat) • carb. 15g • pro. 2g

• fat 7g • sat. fat 1g • chol. 0mg • sod. 148mg

• calc. 14mg • fiber 3g

Pasta e Fagioli

Try our hearty and healthy vegetarian

version of this classic Italian soup.

Makes about 12 cups

1 tablespoon extra virgin olive oil 1½ cups chopped onion 1 cup diced (½-inch) carrot ½ cup sliced celery 3 cloves garlic, peeled and minced 2 teaspoons Italian herb blend,

divided 6 cups water

1 pound dry cannellini or white beans, rinsed and picked over

1 bay leaf 4 cups low-sodium vegetable or

chicken broth/stock 2 cans (14 ounces each) diced

tomatoes with juice 1 teaspoon kosher or sea salt 1½ cups tubetti, small macaroni, or

small shell pasta chopped fresh parsley freshly grated, shaved or

shredded Parmesan or Grana Padano® cheese

Select Sauté and add oil to the cooking pot of the Cuisinart™ Electric Pressure Cooker. Heat oil for 3 to 4 minutes. When oil is hot, add the chopped onions, carrots, celery, garlic, and 1 teaspoon of the Italian herb blend. Sauté, stirring for 4 to 5 minutes, until the onions are softened and translucent. Add the water, dried beans, and bay leaf. Cover

+ 13 hidden pages

Cuisinart CPC-600 Recipe Book

Specifications and Main Features

Frequently Asked Questions

User Manual