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RECIPES
For all recipes in this Instruction & Recipe Booklet
use the included Rice Cooker Measure Cup to
measure the rice or grain. Use a standard liquid
measure cup (1 cup = 8 ounces = 16 tablespoons)
to measure all liquids. (This keeps your Rice Cooker
Measure Cup dry for measuring dry rice/grain.)
The Rice Cooker Measure Cup = ¾ cup standard
dry measure or 12 tablespoons. Only white rices
can be cooked to the maximum amount possible in
the Rice Cooker (4 Rice Cooker cups/8 Rice Cooker
cups). Do not cook more than the suggested
amounts of other rices on the cooking chart, as the
amount of liquid needed to cook larger amounts will
boil over.
SALADS
Red Onion Vinaigrette
Makes
7
⁄
8
cup
½ small red onion, peeled, cut into ½-inch
pieces (about 1 ounce)
1½ teaspoons Dijon-style mustard
1 teaspoon sugar
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup white balsamic vinegar (or use a
fruit flavored vinegar)
½ cup extra virgin olive oil
Place the red onion, mustard, sugar, salt, pepper,
and vinegar in a food processor or blender; pro-
cess until smooth. Add the oil and process until
emulsified. Keep vinaigrette in a covered container
in the refrigerator until ready to use. If vinaigrette
separates, stir with a whisk to emulsify.
Nutritional information per tablespoon:
Calories 71 (96% from fat) • carb. 1g • pro. 0g
• fat 7g • sat. fat 1g • chol. 0mg • sod. 61mg
• calc. 0mg • fiber 0g
Konriko
Wild Pecan
®
Rice
Waldorf Salad
Konriko Wild Pecan
®
Aromatic Rice is a type of
long grain rice. The nutty aroma and flavor are
natural to the rice. We use the Wild Pecan
®
Rice
here to make a Waldorf type salad with apples
and dried cranberries. This naturally flavored rice
makes a great side dish.
3 cups (Rice Cooker) Konriko Wild
Pecan
®
Aromatic Rice*
4½ cups (standard liquid) water
2 shallots, peeled, finely chopped
4 teaspoons Dijon-style mustard
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
6 tablespoons sherry vinegar
6 tablespoons extra virgin olive oil
4 tablespoons vegetable oil
1 apple, such as Gala, Braeburn, Pink
Lady, cored, cut into ¼-inch dice
1 cup dried cranberries or dried
tart cherries
2
⁄
3
cup chopped toasted pecans
½ cup chopped red onion
½ cup chopped celery
Place rice and water in cooking bowl and insert
in Cuisinart
®
Rice Cooker/Steamer. Turn on and
cook until water is absorbed; about 35 minutes.
When unit switches to Warm, let stand 5
minutes. Spread on a baking sheet to cool.
While rice is cooking and cooling, prepare the
vinaigrette. Place the shallots, mustard, salt,
pepper and vinegar in a small bowl; stir with
a whisk to blend. Add the oils and whisk until
emulsified; reserve. When rice is cooled to room
temperature, place in a large bowl. Add the diced
apple, dried cranberries, chopped pecans, red
onion, and celery; stir gently to combine. Pour
the dressing over the salad and toss gently to
coat and blend. Serve at room temperature. If
not serving immediately, cover and refrigerate.
Remove from refrigerator 30 minutes before
serving.
*Konriko Wild Pecan
®
Aromatic Rice can be found
in most well-stocked grocery stores. Use four
7-ounce packages for the right amount for this
recipe.
Nutritional information per serving (½ cup):
Calories 124 (57% from fat) • carb. 13g • pro. 1g
• fat 8g • sat. fat 1g • chol. 0mg • sod. 81mg
• calc. 6mg • fiber 1g
8