Cuisinart CRC-800C Instruction and Recipe Booklet - Page 9

Yellow Rice and Black Bean Salad This colourful salad is delicious with grilled seafood. Garnish with sliced avocado. Makes 16 cups (4L) 2 1-1/2 2 2 1-1/2 3 3 2 1/4 2 1/2 1/2 3/4 2 2 2 1 1/2 2-3 1/2 cucumber, peeled & seeded, cut in 1/4-inch (0.6cm) dice teaspoon (7ml) kosher salt, divided teaspoon (10ml) vegetable oil teaspoon (10ml) turmeric teaspoon (8ml) ground cumin, divided cups (Rice Cooker) long grain white rice cups (750ml) water clove garlic, peeled, finely minced cup (60ml) fresh lime juice tablespoon (30ml) rice vinegar teaspoon (2ml) ground coriander teaspoon (2ml) oregano cup (188ml) extra virgin olive oil can (15 ounce (425g)) black beans, rinsed and drained cup (500ml) diced (1/4-inch (0.6cm)) jicama cup (500ml) grape tomatoes, halved cup (250ml) chopped red bell pepper cup (125ml) chopped red onion jalapeno peppers, stemmed, seeded, and finely chopped cup (125ml) chopped fresh cilantro Place the diced cucumber in a strainer. Sprinkle with 1/ 2 teaspoon (2ml) of the salt; toss to coat. Place strainer over a bowl to drain for 30 minutes. Insert the Rice Cooker Bowl in the Cuisinart™ Rice Cooker. 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 1/2 teaspoon (2ml) of the salt. Cover and turn on. Cook until liquid is absorbed, about 20 - 25 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 jalapeno. 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 (1/2 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 16 cups (4L) 2 2 1 1 4-1/2 2 2 1 1 1-1/4 1 2 1/2 2 1 1 1 2 6 teaspoon (10ml) extra virgin olive oil cup (Rice Cooker) long grain white rice cup (Rice Cooker) orzo teaspoon (5ml) salt cups (1125ml) water clove garlic, minced large tomato, seeded and chopped large cucumber, seeded and chopped medium red onion, peeled and chopped cup (315ml) crumbled feta cheese cup (250ml) pitted Kalamata olives, halved can artichoke hearts, drained well and quartered cup (125ml) chopped fresh parsley tablespoon (30ml) fresh lemon juice teaspoon (5ml) oregano teaspoon (5ml) basil teaspoon (5ml) kosher salt teaspoon (10ml) freshly ground black pepper tablespoons (90ml) extra virgin olive oil Place Rice Cooker Bowl in Cuisinart™ Rice Cooker. Add olive oil. Cover and turn Rice Cooker on; wait 1 minute. Stir in rice and orzo. Cook for 2 minutes, stirring constantly. Add salt and water; sprinkle with minced garlic. Cover and cook until Rice Cooker 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, 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: Calories 153 (50% from fat) • carb. 17g • pro. 3g • fat 8g • sat. fat 2g • chol. 6mg • sod. 555mg • calc. 54mg • fiber 1g 8