Cuisinart CRC-400 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)

3/4 cup (Rice Cooker) Forbidden Rice

1-1/3 cups (standard liquid measure) water

1sweet potato (6 ounces), peeled and cut in 1/2-inch cubes

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

1/3 cup chopped yellow bell pepper

1/4 cup dried cranberries

2tablespoons toasted chopped pecans Miso Dressing (recipe follows)

Rinse and drain rice. Place in Rice Cooker Bowl. Add water; turn Rice Cooker on. Place sweet potato cubes in steaming tray. After 20 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- 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 (1/2 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 1/2 cup

1clove garlic, peeled and finely minced

1/2 teaspoon dry mustard

1/2 teaspoon ginger

1/4 cup fresh lemon juice

1	tablespoon sherry vinegar
3	tablespoons vegetable oil

2tablespoons yellow Miso (available at Asian grocery stores and health food markets)

1teaspoon toasted sesame oil

1teaspoon soy sauce

1/2 teaspoon brown sugar

Place garlic, mustard, ginger, lemon juice and vine- gar 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

Wheat Berry &

Vegetable Salad

Makes 3 cups salad (six servings)

1	cup (Rice Cooker) wheat berries
1-1/2	cups (standard liquid measure) water
1/4	teaspoon kosher salt
1	ounce chopped red onion
2/3	cup cut corn (use frozen, thawed)
1/2	cup (2 oz.) shredded zucchini
1/2	cup chopped red bell pepper
1/4	cup chopped green onion
1/4	cup chopped sun-dried tomatoes
4	tablespoons Red Onion Vinaigrette
2	tablespoons chopped fresh parsley

Soak the wheat berries in 2 inches of water for 1 hour. Drain and place in Rice Cooking Bowl of Cuisinart™ Rice Cooker. Add water and

1/4 teaspoon salt. Turn on and cook until all water is absorbed and unit switches to “Warm”, about 35 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.

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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