Mastering the Multi Function Cooker

42 | mu lt i -f u n c t i o n c o o k e r
RICE
1. In a medium bowl, whisk together coconut milk,
curry paste, ginger, curry powder and salt. Set
aside.
2. Set the Multi-Function Cooker to Sauté/Sear Mode,
MEDIUM. Press Start. Add oil to the Multi-Function
Cooker. When oil is shimmering, add onion, bell
pepper, carrot and garlic. Cook, stirring frequently,
until tender, 3-4 minutes. Add coconut mixture,
broth, lentils and chickpeas.
3. Cover and set the Multi-Function Cooker to Rice
Mode. Select Rice 2 and press Start. Cook until
Rice Mode cycle is complete (50 to 55 minutes).
Stir in lemon zest and lemon juice. Let stand for
5 minutes on Warm.
CURRIED GREEN LENTILS
Makes 6 to 8 Servings
Multi-Function Cooker Mode: RICE 2
The combination of sweet and spicy are front and center in this vegetarian lentil dish.
Lemon zest and juice give it a bright, refreshing flavor.
1¾ cups (415 milliliters) unsweetened coconut milk
3 tablespoons (60 grams) red curry paste
1 tablespoon (6 grams) grated fresh ginger
1 tablespoon (6 grams) Madras curry powder
1 teaspoon (3 grams) kosher salt
2 tablespoons (30 milliliters) olive oil
2 cups (300 grams) sliced sweet onion
1 cup (140 grams) chopped red bell pepper
1 cup (136 grams) chopped carrot
2 cloves (10 grams) garlic, minced
4 cups (960 grams) vegetable broth
1 pound (490 grams) green lentils, rinsed
3¼ cups (496 grams) rinsed and drained canned
chickpeas
2 teaspoons (4 grams) lemon zest
2 tablespoons (30 milliliters) fresh lemon juice
MANGO SALSA
1 cup (176 grams) chopped fresh mango
¹ /
³
cup (10 grams) chopped fresh cilantro
1 teaspoon (2 grams) lime zest
2 tablespoons (30 milliliters) fresh lime juice
2 teaspoons (10 milliliters) olive oil
4 cups (200 grams) baby kale
Chopped roasted and salted almonds, if
desired
4. Make the mango salsa: In a medium bowl, combine
mango, cilantro, lime zest, lime juice and oil. Serve
the hot lentil mixture over kale. Top the lentil mixture
with mango salsa and almonds, if desired.
VARIATION: MUJADARA BOWL
Make as directed, omitting coconut milk, curry
paste, curry powder, mango salsa and almonds.
Increase broth to 5½ cups (1320 grams). Substitute
brown lentils for green lentils. Add 1 cup
(184 grams) brown basmati rice, 1 tablespoon
(6 grams) ground coriander and 1 teaspoon
(2 grams) ground cumin to broth mixture. Substitute