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WHITE BEAN SALAD
Beans cooked in the Cuisinart
®
steamer cook evenly and do not
break up as readily as those cooked on the stovetop.
Makes 4 cups
Preparation: 12 hours/overnight to soak beans, 50 – 55 minutes
steaming time for beans, 10 minutes to prepare salad
1 cup great northern, navy or white beans
2 sprigs parsley
1 clove garlic, peeled
1 bay leaf
1-3/4 cups water
Juice of 3 lemons
1 red onion (6 ounces), peeled and chopped
5 plum tomatoes, seeded and diced
8 fresh basil leaves, shredded
8 fresh mint leaves, shredded
Kosher salt and freshly ground pepper to taste
Splash of extra virgin olive oil
Pick over beans thoroughly to remove any grit or stones, and rinse.
Place in a medium bowl and cover with 2 inches of cold water.
Allow the beans to soak at least 12 hours or overnight to
rehydrate.
Fill the water reservoir and assemble the steamer. Drain the beans,
rinse, and drain again. Place in the rice basket of the steamer
along with the parsley, garlic, bay leaf, and water. Steam for
50 – 55 minutes. Allow the beans to sit in the hot liquid for 10 min-
utes. Drain, rinse, drain again and transfer to a medium bowl. Toss
with the lemon juice and set aside. Combine the beans with the
chopped onion, plum tomatoes, basil and mint. Season to taste
with kosher salt and pepper. Add a splash of extra virgin olive oil
for flavor if desired.
Toss gently and serve on a bed of fresh greens.
Nutritional analysis per half cup:
Calories 103 (3% from fat) • carbo. 20g • prot. 7g • fat 0g •
sat. fat 1g • chol. 0 mg • sod. 10g • fiber 5g
BROWN RICE, CHICKEN & BROCCOLI SALAD
This salad may be served warm or chilled.
Makes 8 servings
Preparation: 60 - 65 minutes, including steaming time
Salad:
1 cup long grain brown rice
1-1/2 cups chicken broth or stock (nonfat, low salt)
12 ounces boneless, skinless chicken breast halves,
well trimmed
2 cloves garlic, peeled, finely chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon extra virgin olive oil
1 large (about 1-1/2 pounds) bunch of broccoli, florets
cut into 1-inch pieces, stems reserved for another
use (may use broccoli crowns)
2 large celery stalks, thinly sliced *
6 green onions, trimmed and thinly sliced *
1 cup small cherry or grape tomatoes (red or yellow),
washed and dried
Several sprigs of fresh thyme for garnish
Dressing:
1 clove garlic, peeled
Zest of 1/2 lemon, bitter white pith removed
3 teaspoons fresh thyme leaves (1-1/2 teaspoons dried)
1 tablespoon Dijon-style mustard
1/4 cup white balsamic or white wine vinegar
2 tablespoons freshly squeezed lemon juice
1/2 cup extra virgin olive oil
1/4 cup chicken broth or stock (nonfat, low salt)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Fill the reservoir with water and assemble the steamer. Rinse
the rice under running water until water runs clear; drain well.
Combine the rice and chicken broth in the rice bowl; stir to
combine, and spread the rice into an even layer. Cover and
steam for 35 minutes.
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