Use and Care Manual

64 • NuWave
™
PIC
®
Flex Complete Cookbook
Wheat Berry Salad
Serves: 4
1½ cups hard wheat berries
¾ cup chopped walnuts
2 stalks celery, nely chopped
½ cup tart dried cherries, chopped
1 scallion, chopped
½ cup nely chopped parsley leaves
3 tablespoons olive oil
2 tablespoons lemon juice
Salt and freshly ground black pepper to
taste
Directions:
1. Add wheat berries to a medium
sauce pot with enough water to
cover wheat berries by 2 inches.
2. Bring water to boil on Max/Sear and
cook wheat berries for 1 hour.
3. Drain wheat berries and let cool.
4. Add walnuts to dry medium
sauté pan and toast on
Medium-High (375°F)
for 2-3 minutes.
5. In large bowl, combine wheat
berries, walnuts, celery, dried
cherries, scallions, parsley, olive oil
and lemon juice.
6. Season salad with salt and pepper
and toss to combine.
Coconut Rice
Serves: 4
3 tablespoons claried butter
or coconut oil
1 cup nely chopped onion
1 clove garlic, minced
1¼ teaspoons kosher salt
½
8
1
teaspoon cayenne
2 cups basmati long grain rice
½ cup grated, unsweetened coconut
2 cups unsweetened coconut water*
1¾ cups water
3 cardamom pods
5 whole cloves
1 stick cinnamon
Directions:
1. Melt claried butter or coconut oil
in medium sauté pan on
Medium-Low (175°F).
2. Add onion to pan and cook for
8-10 minutes, until golden.
3. Add garlic, cayenne and salt and
cook for 1 minute.
4. Stir in rice and cook for 3 minutes,
stirring occasionally.
5. Add grated coconut to rice and stir in
coconut water and water.
6. Stir in cardamom pods, cloves and
cinnamon and increase temperature
to Medium (275°F) and bring
to simmer.
7. Cover pan and lower temperature to
Low (100°F) and simmer for
15 minutes.
8. Remove pan from PIC and let rice
steam in residual heat, still covered,
for 10 more minutes.
9. Uncover pan and remove cardamom
pods, cloves and cinnamon stick
from pan.
10. Fluff rice with fork and serve.
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