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8
Yellow Rice and Black
Bean Salad
This colorful salad is delicious with grilled seafood.
Garnish with sliced avocado.
Makes 8 cups
1 cucumber, peeled & seeded,
cut in 1/4-inch dice
1-1/2 teaspoon kosher salt, divided
1 teaspoon vegetable oil
1 teaspoon turmeric
3/4 teaspoon ground cumin, divided
1-1/2 cups (Rice Cooker) long grain white rice
2-1/4 cups (standard liquid measure) water
1 clove garlic, peeled, finely minced
2 tablespoons fresh lime juice
1 tablespoon rice vinegar
1/4 teaspoon ground coriander
1/4 teaspoon oregano
6 tablespoons extra virgin olive oil
1 can (15 ounce) black beans, rinsed
and drained
1 cup diced (1/4-inch) jicama
1 cup grape tomatoes, halved
1/2 cup chopped red bell pepper
1/4 cup chopped red onion
1-2 jalapeno peppers, stemmed, seeded,
and finely chopped
1/4 cup chopped fresh cilantro
Place the diced cucumber in a strainer. Sprinkle
with 1l2 teaspoon of the salt; toss to coat. Place
strainer over a bowl to drain for 30 minutes.
Insert the Rice Cooker Bowl in the Cuisinart
™
Rice
Cooker. 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 1/2 teaspoon of the salt. Cover and turn on.
Cook until liquid is absorbed, about 18 – 19 min-
utes. 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 pepper,
chopped onion, and chopped jalapeno. 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 minutes
before serving.
Nutritional information per serving (1/2 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
1/2 cup (Rice Cooker) orzo
1/2 teaspoon salt
2-1/4 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
3/4 cup crumbled feta cheese
1/2 cup pitted Kalamata olives, halved
1 can artichoke hearts, drained well
and quartered
1/4 cup chopped fresh parsley
1 tablespoon fresh lemon juice
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
Place Rice Cooker Bowl in Cuisinart
™
Rice Cooker.
Add olive oil. Cover and turn Rice Cooker on; wait
1 minute. Stir in rice and orzo. Cook for 2 minutes,
stirring constantly. Add salt and water; sprinkle with
minced garlic. Cover and cook until Rice Cooker
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, 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:
Calories 153 (50% from fat) • carb. 17g • pro. 3g •
fat 8g • sat. fat 2g • chol. 6mg • sod. 555mg •
calc. 54mg • fiber 1g
CRC-400 IB-4932 rev 1/14/04 7:46 PM Page 10