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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
1 sweet potato (6 ounces (170g)), peeled
and cut in 1/2-inch (1.25cm) cubes
3 green 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
2 tablespoons (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)
1 clove 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
2 tablespoons (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)
1 cup (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
CRC-400C IB-4932A-CAN eng 3/23/04 6:14 PM Page 11