Cuisinart CRC-400C 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 (750ml) (6 servings)

3/4 cup (Rice Cooker) Forbidden Rice

1-1/3 cups (330ml) water

1sweet potato (6 ounces (170g)), peeled and cut in 1/2-inch (1.25cm) cubes

3green onions (include 2-3 inches (5- 7.5cm) of green), trimmed and chopped

1/3 cup (80ml) chopped yellow bell pepper

1/4 cup (60ml) dried cranberries

2tablespoons (30ml) 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 (30ml) Miso Dressing and toss gently. Let cool 10 minutes.

Add cooled sweet potato, green onions, dried cranberries, chopped pecans, and 1- 2 more tablespoons (15-30ml) 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 (125ml)), made with 4 tablespoons (60ml) 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 (125ml)

1clove garlic, peeled and finely minced

1/2 teaspoon (2ml) dry mustard

1/2 teaspoon (2ml) ginger

1/4 cup (60ml) fresh lemon juice

1	tablespoon (15ml) sherry vinegar
3	tablespoons (45ml) vegetable oil

2tablespoons (30ml) yellow Miso (available at Asian grocery stores and health food markets)

1	teaspoon (5ml) toasted sesame oil
1	teaspoon (5ml) soy sauce
1/2	teaspoon (2ml) brown sugar

Place garlic, mustard, ginger, lemon juice and vinegar in a small bowl; stir with a whisk until emulsified. Add Miso and oil.

Nutritional information per tablespoon (15ml): 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)

1cup (Rice Cooker) wheat berries

1-1/2 cups (375ml) water

1/4 teaspoon (1ml) kosher salt

1	ounce (28g) chopped red onion
2/3	cup (165ml) cut corn (use frozen, thawed)
1/2	cup (125ml) shredded zucchini
1/2	cup (125ml) chopped red bell pepper
1/4	cup (60ml) chopped green onion
1/4	cup (60ml) chopped sun-dried tomatoes
4	tablespoons (60ml) Red Onion Vinaigrette
2	tablespoons (30ml) chopped fresh parsley

Soak the wheat berries in 2 inches (5cm) of water for 1 hour. Drain and place in Rice Cooking Bowl of Cuisinart™ Rice Cooker. Add water and

1/4 teaspoon (1ml) 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 (60ml) of the dressing (cover and refrigerate remaining dressing for anoth- er 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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