Cuisinart CRC-800 manual Forbidden Rice Salad, Miso Dressing, Wheat Berry Vegetable Salad

Forbidden Rice Salad

This black rice was once reserved only for the Emperor, forbidden to all others.

Makes about 3 cups (6 servings)

¾cup (Rice Cooker) Forbidden Rice

¾cup (standard liquid measure) and 3 tablespoons water

1sweet potato (6 ounces), peeled and cut into ½-inch cubes

Miso Dressing (recipe follows)

3green onions (include 2-3 inches of green), trimmed and chopped

¼cup dried cranberries

2 tablespoons toasted chopped pecans

Rinse and drain rice. Place in cooking bowl. Add water; turn Rice Cooker/Steamer on. Place sweet potato cubes in steaming tray. After 10 minutes of cooking, lift lid and place steaming tray on top of Rice Cooker Bowl, then cover immediately. Continue to cook until Rice Cooker switches

to Warm cycle. Let stand 5 minutes. Remove steamer tray. Transfer rice to large bowl. Add 2 tablespoons Miso Dressing and toss gently. Let cool 10 minutes.

Add cooled sweet potato, green onions, dried cranberries, chopped pecans, and 1 to 2 more tablespoons Miso Dressing. Toss gently to combine and coat evenly with dressing. Add more dressing to taste if desired.

Nutritional information per serving (½ cup),

made with 4 tablespoons dressing:

Calories 138 (33% from fat) • carb. 23g • pro. 2g

•fat 5g • sat. fat 1g • chol. 0mg • sod. 97mg

•calc. 15mg • fiber 2g

Miso Dressing

Makes ½ cup

1clove garlic, peeled and finely minced

½ teaspoon dry mustard

½ teaspoon ginger

¼ cup fresh lemon juice

1tablespoon sherry vinegar

3tablespoons vegetable oil

2tablespoons yellow miso*

1 teaspoon toasted sesame oil

Place garlic, mustard, ginger, lemon juice and vin- egar in a small bowl; stir with a whisk until emulsi- fied. Add Miso and oil.

Nutritional information per tablespoon:

Calories 64 (81% from fat) • carb. 3g • pro. 1g

•fat 6g • sat. fat 1g • chol. 0mg • sod. 184mg

•calc. 5mg • fiber 0g

*Miso is available at Asian grocery stores and health food markets.

Wheat Berry &

Vegetable Salad

Makes 12 cups salad (24 servings)

2cups (Rice Cooker) wheat berries*

3cups (standard liquid measure) water

½ teaspoon kosher salt

11⁄3 cups cut corn (use frozen, thawed)

1cup (4 oz.) shredded zucchini

1cup chopped red bell pepper

½ cup chopped green onion

½ cup chopped sun-dried tomatoes

½cup Red Onion Vinaigrette (recipe, page 8)

¼cup chopped fresh parsley

Soak the wheat berries in 2 inches of water for 1 hour. Drain and place in cooking bowl of Cuisinart® Rice Cooker/Steamer. Add water and

½teaspoon salt. Turn on and cook until all water is absorbed and unit switches to Warm, about 40 minutes. Let stand 5 minutes. Spread out on a baking sheet to cool.

When wheat berries are cooled, place in a medium bowl with the corn, zucchini, red pepper, green onion, and sun-dried tomatoes. Toss gently to combine. Add 4 tablespoons of the dressing (cover and refrigerate remaining dressing for another use) and the parsley; toss to combine.

If not serving immediately, cover and refrigerate. Remove from refrigerator 30 minutes before serving.

*Wheat berries can be found in many well-stocked grocery stores, specialty food stores or health food stores. Wheat berries are whole unprocessed kernels of wheat. They can be cooked in cereals, pilafs and breads and add a nutty flavor. Wheat berries should be soaked prior to using to soften.

Nutritional information per serving:

Calories 110 (46% from fat) • carb. 15g • pro. 2g

•fat 7g • sat. fat 1g • chol. 0mg • sod. 148mg

•calc. 14mg • fiber 3g

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