Manual Cuisinart CRC 800 (page 9 of 21) (English)

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Yellow Rice and Black

Bean Salad

This colorful salad is delicious with grilled

seafood. Garnish with sliced avocado.

Makes 16 cups

2 cucumbers, peeled and seeded,

cut into ¼-inch dice

2 teaspoons kosher salt, divided

2 teaspoons vegetable oil

2 teaspoons turmeric

1½ teaspoons ground cumin, divided

3 cups (Rice Cooker) long grain white rice

3 cups (standard liquid measure) water

2 cloves garlic, peeled, finely minced

¼ cup fresh lime juice

2 tablespoons rice vinegar

½ teaspoon ground coriander

½ teaspoon oregano

¾ cup extra virgin olive oil

2 cans (15 ounces each) black beans,

rinsed and drained

2 cups diced (¼-inch) jicama

2 cups grape tomatoes, halved

1 cup chopped red bell pepper

½ cup chopped red onion

2-3 jalapeño peppers, stemmed, seeded,

and finely chopped

½ cup chopped fresh cilantro

Place the diced cucumber in a strainer. Sprinkle

with 1 teaspoon of the salt; toss to coat. Place

strainer over a bowl to drain for 30 minutes.

Insert the cooking bowl in the Cuisinart

Rice Cooker/Steamer. 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 ½ teaspoon of the salt.

Cover and turn on. Cook until liquid is absorbed,

about 20 to 25 minutes. 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 jalapeño.

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 min-

utes before serving.

Nutritional information per serving (½ 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 16 cups

2 teaspoons extra virgin olive oil

2 cups (Rice Cooker) long grain white rice

1 cup (Rice Cooker) orzo

1 teaspoon salt

4½ cups (standard liquid measure) water

2 cloves garlic, minced

2 large tomatoes, seeded and chopped

1 large cucumber, seeded and chopped

1 medium red onion, peeled and chopped

1¼ cups crumbled feta cheese

1 cup pitted kalamata olives, halved

2 cans (15 ounces each) artichoke hearts,

drained well and quartered

½ cup chopped fresh parsley

2 tablespoons fresh lemon juice

1 teaspoon oregano

1 teaspoon basil

1 teaspoon kosher salt

2 teaspoons freshly ground black pepper

6 tablespoons extra virgin olive oil

Place cooking bowl in Cuisinart

Rice Cooker/

Steamer. Add olive oil. Cover and turn Rice

Cooker on; wait 1 minute. Stir in rice and orzo.

Cook for 2 minutes, stirring constantly. Add 1

teaspoon salt and water; sprinkle with minced

garlic. Cover and cook until 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, cucum-

ber, feta, olives, artichokes, parsley, lemon juice,

oregano, basil, 1 teaspoon kosher salt, 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 (¾ cup):

Calories 153 (50% from fat) • carb. 17g • pro. 3g

• fat 8g • sat. fat 2g • chol. 6mg • sod. 555mg

• calc. 54mg • fiber 1g

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Cuisinart CRC 800 Manual

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