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Yellow Rice and Black
Bean Salad
This colorful salad is delicious with grilled
seafood. Garnish with sliced avocado.
Makes 8 cups
1 cucumber, peeled and seeded,
cut into ¼-inch dice
1½ teaspoons kosher salt, divided
1 teaspoon vegetable oil
1 teaspoon turmeric
¾ teaspoon ground cumin, divided
1½ cups (Rice Cooker) long grain white rice
2¼ cups (standard liquid measure) water
1 clove garlic, peeled, finely minced
2 tablespoons fresh lime juice
1 tablespoon rice vinegar
¼ teaspoon ground coriander
¼ teaspoon oregano
6 tablespoons extra virgin olive oil
1 can (15-ounce) black beans, rinsed
and drained
1 cup diced (¼-inch) jicama
1 cup grape tomatoes, halved
½ cup chopped red bell pepper
¼ cup chopped red onion
1-2 jalapeño peppers, stemmed, seeded,
and finely chopped
¼ cup 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
1 cup (Rice Cooker) long grain white rice
½ cup (Rice Cooker) orzo
½ teaspoon salt
2¼ cups (standard liquid measure) water
1 clove garlic, minced
1 large tomato, seeded and chopped
1 small cucumber, seeded and chopped
1 small red onion, peeled and chopped
¾ cup crumbled feta cheese
½ cup pitted kalamata olives, halved
1 can (15-ounce) artichoke hearts,
drained well and quartered
¼ cup chopped fresh parsley
1 tablespoon fresh lemon juice
½ teaspoon oregano
½ teaspoon basil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 tablespoons 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 ½
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, ½ 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 (¾ cup):
Calories 153 (50% from fat) • carb. 17g • pro. 3g
• fat 8g • sat. fat 2g • chol. 6mg • sod. 555mg
• calc. 54mg • fiber 1g