Cuisinart CRC-400 CRC-400 Manual - Page 9

Yellow Rice and Black Bean Salad This colorful salad is delicious with grilled seafood. Garnish with sliced avocado. Makes 8 cups 1 cucumber, peeled and seeded, cut into ¼-inch dice 1½ teaspoons kosher salt, divided 1 teaspoon vegetable oil 1 teaspoon turmeric ¾ teaspoon ground cumin, divided 1½ cups (Rice Cooker) long grain white rice 2¼ cups (standard liquid measure) water 1 clove garlic, peeled, finely minced 2 tablespoons fresh lime juice 1 tablespoon rice vinegar ¼ teaspoon ground coriander ¼ teaspoon oregano 6 tablespoons extra virgin olive oil 1 can (15-ounce) black beans, rinsed and drained 1 cup diced (¼-inch) jicama 1 cup grape tomatoes, halved ½ cup chopped red bell pepper ¼ cup chopped red onion 1-2 jalapeño peppers, stemmed, seeded, and finely chopped ¼ cup chopped fresh cilantro Place the diced cucumber in a strainer. Sprinkle with ½ teaspoon of the salt; toss to coat. Place strainer over a bowl to drain for 30 minutes. Insert the cooking bowl in the Cuisinart® Rice Cooker/Steamer. Add oil, turmeric and cumin; cover and cook and 2 minutes. Add rice; stir to coat with oil and spices. Cover; cook 2 minutes. Stir in water and ½ teaspoon of the salt. Cover and turn on. Cook until liquid is absorbed, about 18 to 19 minutes. Spread the rice onto a baking sheet to cool. Place minced garlic, lime juice, vinegar, coriander, oregano, the remaining salt and cumin in a small bowl; stir with a whisk to blend. Add olive oil and whisk until emulsified. Place the cooled rice in a large bowl. Add the black beans, jicama, tomatoes, chopped red pepper, chopped onion, and chopped jalapeño. Stir gently to mix. Add the vinaigrette and chopped cilantro. Stir gently to combine. Transfer to a decorative bowl to serve. If not serving immediately, cover and refrigerate. Remove from refrigerator 30 minutes before serving. Nutritional information per serving (½ cup): Calories 128 (39% from fat) • carb. 17g • pro. 3g • fat 6g • sat. fat 1g • chol. 0mg • sod. 88mg • calc. 18mg • fiber 2g Greek Rice Salad Serve this salad as a side dish with grilled tuna, swordfish or lamb. Makes about 8 cups 1 teaspoon extra virgin olive oil 1 cup (Rice Cooker) long grain white rice ½ cup (Rice Cooker) orzo ½ teaspoon salt 2¼ cups (standard liquid measure) water 1 clove garlic, minced 1 large tomato, seeded and chopped 1 small cucumber, seeded and chopped 1 small red onion, peeled and chopped ¾ cup crumbled feta cheese ½ cup pitted kalamata olives, halved 1 can (15-ounce) artichoke hearts, drained well and quartered ¼ cup chopped fresh parsley 1 tablespoon fresh lemon juice ½ teaspoon oregano ½ teaspoon basil ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 3 tablespoons extra virgin olive oil Place cooking bowl in Cuisinart® Rice Cooker/ Steamer. Add olive oil. Cover and turn Rice Cooker on; wait 1 minute. Stir in rice and orzo. Cook for 2 minutes, stirring constantly. Add ½ teaspoon salt and water; sprinkle with minced garlic. Cover and cook until liquid is absorbed and cooker switches to "Warm". Let stand on Warm for 5 minutes. Spread the rice/orzo onto a baking sheet to cool. While the rice cooks, place the tomato, cucumber, feta, olives, artichokes, parsley, lemon juice, oregano, basil, ½ teaspoon kosher salt, pepper and olive oil in a large bowl; stir. When, rice/orzo mixture is cooled, stir into the vegetable mixture. Chill one hour or longer before serving. Nutritional information per serving (¾ cup): Calories 153 (50% from fat) • carb. 17g • pro. 3g • fat 8g • sat. fat 2g • chol. 6mg • sod. 555mg • calc. 54mg • fiber 1g 9