Full Product Manual

62 • NuWave
™
PIC
®
Double Complete Cookbook
Mediterranean Orzo Salad
with Feta Vinaigrette
Serves: 4
1 cup uncooked orzo
2 cups baby spinach, chopped
½ cup sun-dried tomatoes, drained
and chopped
3 tablespoons chopped red onion
3 tablespoons chopped, pitted
Kalamata olives
¼ teaspoon salt
½ teaspoon freshly ground
black pepper
1 (6-ounce) jar marinated
artichoke hearts
¾ cup feta cheese, crumbled
and divided
Directions:
1. Bring water to boil on Max/Sear in
a medium sauté pan and cook orzo
according to package directions.
2. Drain orzo and rinse with cold water.
3. Combine orzo, spinach, sun-dried
tomatoes, red onion, olives, salt and
pepper in large bowl and set aside.
4. Drain and coarsely chop artichokes,
reserving liquid from can.
5. Add artichokes, artichoke liquid and
½ cup feta cheese to orzo mixture,
tossing gently.
6. Serve orzo and garnish with
remaining feta cheese.
Sausage and Rice
Serves: 4-6
1 (16-ounce) package smoked sausage
1 medium green bell pepper, chopped
1 small onion, chopped
1 garlic clove, minced
1 cup chicken broth
2 (3½-ounce) bags quick-cooking
brown rice
½ teaspoon salt
¼ teaspoon pepper
Chopped parsley for garnish
Direction:
1. Cut sausage into ½-inch slices.
2. Sauté sausage in large sauté pan on
Medium-High (375°F) for
8-10 minutes, until lightly browned.
3. Remove sausage and drain on
paper towels, reserving 1 tablespoon
drippings in pan. Set sausage aside.
4. Add bell pepper, onion and garlic to
pan and sauté on
Medium-High (375°F) for
4 minutes, until tender.
5. Add chicken broth to pan and bring
to boil on Max/Sear.
6. Add rice, sausage, salt and pepper
to pan and reduce PIC to
Medium-Low (175°F).
7. Cover pan and cook for 5 minutes,
until rice is tender.
8. Garnish with parsley and serve.