Cuisinart IB-4932B 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 8 cups

1cucumber, peeled and seeded, cut into ¼-inch dice

1½ teaspoons kosher salt, divided

1teaspoon vegetable oil

1teaspoon turmeric

¾ teaspoon ground cumin, divided

1½ cups (Rice Cooker) long grain white rice 2¼ cups (standard liquid measure) water

1clove garlic, peeled, finely minced

2tablespoons fresh lime juice

1tablespoon rice vinegar

¼ teaspoon ground coriander

¼ teaspoon oregano

6tablespoons extra virgin olive oil

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

1cup diced (¼-inch) jicama

1cup grape tomatoes, halved

½ cup chopped red bell pepper

¼ cup chopped red onion

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

¼cup chopped fresh cilantro

Place the diced cucumber in a strainer. Sprinkle with ½ 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 18 to 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 pep- per, 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 8 cups

1 teaspoon extra virgin olive oil

1cup (Rice Cooker) long grain white rice

½ cup (Rice Cooker) orzo

½ teaspoon salt

2¼ cups (standard liquid measure) water

1clove garlic, minced

1large tomato, seeded and chopped

1small cucumber, seeded and chopped

1small red onion, peeled and chopped

¾ cup crumbled feta cheese

½ cup pitted kalamata olives, halved

1can (15-ounce) artichoke hearts, drained well and quartered

¼cup chopped fresh parsley

1tablespoon fresh lemon juice

½ teaspoon oregano

½ teaspoon basil

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

3tablespoons 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, cucumber, 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 (3/4 cup):

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

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

•calc. 54mg • fiber 1g