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RECIPES
Your Rice Cooker comes with a 6-ounce (12 table-
spoons or 3/4 of a standard 1-cup measure)
measuring cup. All recipes in this Instruction &
Recipe Book are written using the rice/grain/cereal
measured with the Rice Cooker measuring cup.
The liquid is measured with a traditional liquid
measure (1 cup = 8 ounces = 16 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 cook-
ing chart, as the amount of liquid needed to cook
larger amounts will boil over.
Note: For all recipes, use the included Rice Cooker
Measure Cup to measure the rice or grain. Use a
standard liquid measure cup to measure all liquids.
(This keeps your Rice Cooker Measure Cup dry for
measuring dry rice/grain.)
The Rice Cooker Measure Cup = 3/4 cup standard
dry measure or 12 tablespoons.
SALADS
Red Onion Vinaigrette
Makes 7/8 cup
1/2 small red onion peeled, cut in 1/2-inch
pieces (about 1 ounce)
1-1/2 teaspoons Dijon-style mustard
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup white balsamic vinegar (or use a
fruit flavored vinegar)
1/2 cup extra virgin olive oil
Place the red onion, mustard, sugar, salt, pepper,
and vinegar in a food processor or blender; process
until smooth. Add the oil and process until emulsi-
fied. 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
Wild Pecan
®
Rice
Waldorf Salad
Wild Pecan
®
Aromatic Rice is of 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 cranber-
ries. This naturally flavored rice makes a great
side dish.
1-1/2 cups (Rice Cooker) Wild Pecan
®
Aromatic Rice*
2-1/4 cups (standard liquid) water
1 shallot, peeled, finely chopped
2 teaspoons Dijon-style mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons sherry vinegar
3 tablespoons extra virgin olive oil
2 tablespoons vegetable oil
1/2 apple, such as Gala, Braeburn, Pink
Lady, cored, cut in 1/4-inch dice
1/2 cup dried cranberries or dried
tart cherries
1/3 cup chopped toasted pecans
1/4 cup chopped red onion
1/4 cup chopped celery
Place rice and water in Rice Cooker Bowl and
insert in Cuisinart
™
Rice Cooker. Turn on and cook
until water is absorbed; about 30 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 shallot, 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 cranber-
ries, 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.
*Conrad Wild Pecan
®
Aromatic Rice can be found in
most well-stocked grocery stores. The 7-ounce
package is the right amount for this recipe.
*Wild Pecan
®
is a registered trademark owned by Conrad
Rice Mill, Inc.
Nutritional information per serving (1/2 cup):
Calories 124 (57% from fat) • carb. 13g • pro. 1g •
fat 8g • sat. fat 1g • chol. 0mg • sod. 81mg •
calc. 6mg • fiber 1g
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