Turn this into a vegetarian entrée by substituting canned chickpeas (rinsed and drained) for the chicken.
8 ounces boneless, skinless chicken breast* 1 teaspoon extra virgin olive oil cooking spray 1½ teaspoons basil, divided 1 teaspoon unsalted butter 1 tablespoon finely chopped shallot 1 clove garlic, minced ¾ cup (Rice Cooker) brown basmati rice, rinsed and drained 2 teaspoons finely chopped lemon zest, divided ½ teaspoon kosher salt 1¾ cups (standard liquid measure) water (or half water, half chicken stock) 2⁄3 cup halved grape tomatoes lemon wedges
utritional information per serving: Calories 485 (19% from fat) • carb. 58g • pro. 39g • fat 10g • sat. fat 3g • chol. 92mg • sod. 589mg • calc. 54mg • fiber 4g
Cut chicken into “finger” sized strips, about ½ inch thick and 3 inches long. Toss with olive oil and half the basil. Lightly coat the steaming tray with cooking spray. Arrange the chicken in the steaming tray in a single layer; reserve. Place cooking bowl in Cuisinart® Rice Cooker/Steamer; add butter. Cover and turn on; let heat for 30 to 40 seconds. Stir in shallot and garlic; cover and cook 30 seconds. Add rinsed and drained rice, 1 teaspoon lemon zest, salt, and remaining basil. Stir to coat. Add water. Cover and cook for 28 minutes. Place steaming tray above rice, and cover. Continue to cook until Rice Cooker switches to Warm setting, about 10 to 12 minutes. Place tomatoes on top of rice and let stand on Warm for 10 minutes. To serve, stir tomatoes and steamed chicken into rice. Arrange on warmed plates, sprinkle with remaining lemon zest and serve with a wedge of lemon. *You may use sea scallops in place of the chicken. Remove the tough muscle from the side of each scallop and toss scallops in olive oil. Shorten their cooking time slightly – do not add the scallops to the steamer until rice has cooked for 32 minutes.
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