Cuisinart CRC-400 manual Red Onion Vinaigrette, Wild Pecan Rice Waldorf Salad

RECIPES

Your Rice Cooker comes with a 6-ounce (12 table- spoons or 3/4 of a standard 1-cup measure) measuring cup. All recipes in this Instruction & Recipe Book are written using the rice/grain/cereal measured with the Rice Cooker measuring cup. The liquid is measured with a traditional liquid measure (1 cup = 8 ounces = 16 tablespoons).

Only white rices can be cooked to the maximum amount possible in the Rice Cooker (4 Rice Cooker cups/8 Rice Cooker cups). Do not cook more than the suggested amounts of other rices on the cook- ing chart, as the amount of liquid needed to cook larger amounts will boil over.

Note: For all recipes, use the included Rice Cooker Measure Cup to measure the rice or grain. Use a standard liquid measure cup to measure all liquids. (This keeps your Rice Cooker Measure Cup dry for measuring dry rice/grain.)

The Rice Cooker Measure Cup = 3/4 cup standard dry measure or 12 tablespoons.

SALADS

Red Onion Vinaigrette

Makes 7/8 cup

1/2 small red onion peeled, cut in 1/2-inch

pieces (about 1 ounce)

1-1/2 teaspoons Dijon-style mustard

1 teaspoon sugar

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup white balsamic vinegar (or use a

fruit flavored vinegar)

1/2 cup extra virgin olive oil

Place the red onion, mustard, sugar, salt, pepper, and vinegar in a food processor or blender; process until smooth. Add the oil and process until emulsi- fied. Keep vinaigrette in a covered container in the refrigerator until ready to use. If vinaigrette separates, stir with a whisk to emulsify.

Nutritional information per tablespoon:

Calories 71 (96% from fat) • carb. 1g • pro. 0g • fat 7g • sat. fat 1g • chol. 0mg • sod. 61mg • calc. 0mg • fiber 0g

Wild Pecan® Rice

Waldorf Salad

Wild Pecan® Aromatic Rice is of type of long-grain rice. The nutty aroma and flavor are natural to the rice. We use the Wild Pecan® Rice here to make

a Waldorf type salad with apples and dried cranber- ries. This naturally flavored rice makes a great side dish.

1-1/2 cups (Rice Cooker) Wild Pecan®

Aromatic Rice*

2-1/4 cups (standard liquid) water

1shallot, peeled, finely chopped

2teaspoons Dijon-style mustard

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3tablespoons sherry vinegar

3	tablespoons extra virgin olive oil
2	tablespoons vegetable oil
1/2	apple, such as Gala, Braeburn, Pink
	Lady, cored, cut in 1/4-inch dice
1/2	cup dried cranberries or dried
	tart cherries
1/3	cup chopped toasted pecans
1/4	cup chopped red onion
1/4	cup chopped celery

Place rice and water in Rice Cooker Bowl and insert in Cuisinart™ Rice Cooker. Turn on and cook until water is absorbed; about 30 minutes. When unit switches to “Warm”, let stand 5 minutes. Spread on a baking sheet to cool.

While rice is cooking and cooling, prepare the vinaigrette. Place the shallot, mustard, salt, pepper and vinegar in a small bowl; stir with a whisk to blend. Add the oils and whisk until emulsified; reserve.

When rice is cooled to room temperature, place

in a large bowl. Add the diced apple, dried cranber- ries, chopped pecans, red onion, and celery; stir gently to combine. Pour the dressing over the salad and toss gently to coat and blend. Serve at room temperature. If not serving immediately, cover and refrigerate. Remove from refrigerator 30 minutes before serving.

*Conrad Wild Pecan® Aromatic Rice can be found in most well-stocked grocery stores. The 7-ounce package is the right amount for this recipe.

*Wild Pecan® is a registered trademark owned by Conrad Rice Mill, Inc.

Nutritional information per serving (1/2 cup):

Calories 124 (57% from fat) • carb. 13g • pro. 1g •

fat 8g • sat. fat 1g • chol. 0mg • sod. 81mg •

calc. 6mg • fiber 1g

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