Cuisinart CRC-400C manual Yellow Rice and Black Bean Salad, Greek Rice Salad, calc. 18mg fiber 2g

Yellow Rice and Black

Bean Salad

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

Makes 8 cups (2L)

1cucumber, peeled & seeded, cut in 1/4-inch (0.6cm) dice

1-1/2	teaspoon (7ml) kosher salt, divided
1	teaspoon (5ml) vegetable oil
1	teaspoon (5ml) turmeric
3/4	teaspoon (4ml) ground cumin, divided
1-1/2	cups (Rice Cooker) long grain white rice
2-1/4	cups (560ml) water

1clove garlic, peeled, finely minced

2tablespoons (30ml) fresh lime juice

1tablespoon (15ml) rice vinegar

1/4 teaspoon (1ml) ground coriander

1/4 teaspoon (1ml) oregano

6 tablespoons (90ml) extra virgin olive oil

1can (15 ounce (425g)) black beans, rinsed and drained

1cup (250ml) diced (1/4-inch (0.6cm)) jicama

1cup (250ml) grape tomatoes, halved

1/2 cup (125ml) chopped red bell pepper

1/4 cup (60ml) chopped red onion

1-2 jalapeno peppers, stemmed, seeded, and finely chopped

1/4 cup (60ml) chopped fresh cilantro

Place the diced cucumber in a strainer. Sprinkle with 1/2 teaspoon (2ml) of the salt; toss to coat. Place strainer over a bowl to drain for 30 minutes.

Insert the Rice Cooker Bowl in the Cuisinart™ Rice Cooker. 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 1/2 teaspoon (2ml) of the salt. Cover and turn on. Cook until liquid is absorbed, about 18 – 19 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 jalapeno. 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 minutes before serving.

Nutritional information per serving (1/2 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 8 cups (2L)

1 teaspoon (5ml) extra virgin olive oil

1cup (Rice Cooker) long grain white rice

1/2 cup (Rice Cooker) orzo

1/2 teaspoon (2ml) salt

2-1/4 cups (560ml) water

1	clove garlic, minced
1	large tomato, seeded and chopped
1	small cucumber, seeded and chopped

1small red onion, peeled and chopped

3/4 cup (188ml) crumbled feta cheese

1/2 cup (125ml) pitted Kalamata olives, halved

1can artichoke hearts, drained well and quartered

1/4 cup (60ml) chopped fresh parsley

1tablespoon (15ml) fresh lemon juice

1/2 teaspoon (2ml) oregano

1/2 teaspoon (2ml) basil

1/2 teaspoon (2ml) kosher salt

1/4 teaspoon (1ml) freshly ground black

	pepper
3	tablespoons (45ml) extra virgin olive oil

Place Rice Cooker Bowl in Cuisinart™ Rice Cooker. Add olive oil. Cover and turn Rice Cooker on; wait

1 minute. Stir in rice and orzo. Cook for 2 minutes, stirring constantly. Add salt and water; sprinkle with minced garlic. Cover and cook until Rice Cooker 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, cucumber, feta, olives, artichokes, parsley, lemon juice, oregano, basil, 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:

Calories 153 (50% from fat) • carb. 17g • pro. 3g •

fat 8g • sat. fat 2g • chol. 6mg • sod. 555mg •

calc. 54mg • fiber 1g

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