Cuisinart CRC-800 manual Yellow Rice and Black Bean Salad, Greek Rice Salad

Yellow Rice and Black

Bean Salad

This colorful salad is delicious with grilled seafood. Garnish with sliced avocado.

Makes 16 cups

2cucumbers, peeled and seeded, cut into ¼-inch dice

2teaspoons kosher salt, divided

2teaspoons vegetable oil

2teaspoons turmeric

1½ teaspoons ground cumin, divided

3cups (Rice Cooker) long grain white rice

3cups (standard liquid measure) water

2cloves garlic, peeled, finely minced

¼ cup fresh lime juice

2tablespoons rice vinegar

½ teaspoon ground coriander

½ teaspoon oregano

¾ cup extra virgin olive oil

2cans (15 ounces each) black beans, rinsed and drained

2cups diced (¼-inch) jicama

2cups grape tomatoes, halved

1cup chopped red bell pepper

½ cup chopped red onion

2-3 jalapeño peppers, stemmed, seeded, and finely chopped

½cup chopped fresh cilantro

Place the diced cucumber in a strainer. Sprinkle with 1 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 20 to 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 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 min- utes 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 16 cups

2 teaspoons extra virgin olive oil

2cups (Rice Cooker) long grain white rice

1cup (Rice Cooker) orzo

1teaspoon salt

4½ cups (standard liquid measure) water

2cloves garlic, minced

2large tomatoes, seeded and chopped

1large cucumber, seeded and chopped

1medium red onion, peeled and chopped 1¼ cups crumbled feta cheese

1cup pitted kalamata olives, halved

2cans (15 ounces each) artichoke hearts, drained well and quartered

½cup chopped fresh parsley

2tablespoons fresh lemon juice

1teaspoon oregano

1teaspoon basil

1teaspoon kosher salt

2teaspoons freshly ground black pepper

6tablespoons 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 1 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, cucum- ber, feta, olives, artichokes, parsley, lemon juice, oregano, basil, 1 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