Manual Cuisinart CRC 800 (page 10 of 21) (English)

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Forbidden Rice Salad

This black rice was once reserved only for the

Emperor, forbidden to all others.

Makes about 3 cups (6 servings)

¾ cup (Rice Cooker) Forbidden Rice

¾ cup (standard liquid measure) and

3 tablespoons water

1 sweet potato (6 ounces), peeled and cut

into ½-inch cubes

Miso Dressing (recipe follows)

3 green onions (include 2-3 inches of

green), trimmed and chopped

¼ cup dried cranberries

2 tablespoons toasted chopped pecans

Rinse and drain rice. Place in cooking bowl. Add

water; turn Rice Cooker/Steamer on. Place sweet

potato cubes in steaming tray. After 10 minutes

of cooking, lift lid and place steaming tray on top

of Rice Cooker Bowl, then cover immediately.

Continue to cook until Rice Cooker switches

to Warm cycle. Let stand 5 minutes. Remove

steamer tray. Transfer rice to large bowl. Add 2

tablespoons Miso Dressing and toss gently. Let

cool 10 minutes.

Add cooled sweet potato, green onions, dried

cranberries, chopped pecans, and 1 to 2 more

tablespoons Miso Dressing. Toss gently to

combine and coat evenly with dressing. Add more

dressing to taste if desired.

Nutritional information per serving (½ cup),

made with 4 tablespoons dressing:

Calories 138 (33% from fat) • carb. 23g • pro. 2g

• fat 5g • sat. fat 1g • chol. 0mg • sod. 97mg

• calc. 15mg • fiber 2g

Miso Dressing

Makes ½ cup

1 clove garlic, peeled and finely minced

½ teaspoon dry mustard

½ teaspoon ginger

¼ cup fresh lemon juice

1 tablespoon sherry vinegar

3 tablespoons vegetable oil

2 tablespoons yellow miso*

1 teaspoon toasted sesame oil

Place garlic, mustard, ginger, lemon juice and vin-

egar in a small bowl; stir with a whisk until emulsi-

fied. Add Miso and oil.

Nutritional information per tablespoon:

Calories 64 (81% from fat) • carb. 3g • pro. 1g

• fat 6g • sat. fat 1g • chol. 0mg • sod. 184mg

• calc. 5mg • fiber 0g

* Miso is available at Asian grocery stores and

health food markets.

Wheat Berry &

Vegetable Salad

Makes 12 cups salad (24 servings)

2 cups (Rice Cooker) wheat berries*

3 cups (standard liquid measure) water

½ teaspoon kosher salt

⁄

cups cut corn (use frozen, thawed)

1 cup (4 oz.) shredded zucchini

1 cup chopped red bell pepper

½ cup chopped green onion

½ cup chopped sun-dried tomatoes

½ cup Red Onion Vinaigrette

(recipe, page 8)

¼ cup chopped fresh parsley

Soak the wheat berries in 2 inches of water

for 1 hour. Drain and place in cooking bowl of

Cuisinart

Rice Cooker/Steamer. Add water and

½ teaspoon salt. Turn on and cook until all water

is absorbed and unit switches to Warm, about 40

minutes. Let stand 5 minutes. Spread out on a

baking sheet to cool.

When wheat berries are cooled, place in a

medium bowl with the corn, zucchini, red pepper,

green onion, and sun-dried tomatoes. Toss gently

to combine. Add 4 tablespoons of the dressing

(cover and refrigerate remaining dressing for

another use) and the parsley; toss to combine.

If not serving immediately, cover and refrigerate.

Remove from refrigerator 30 minutes before

serving.

*Wheat berries can be found in many well-stocked

grocery stores, specialty food stores or health

food stores. Wheat berries are whole unprocessed

kernels of wheat. They can be cooked in cereals,

pilafs and breads and add a nutty flavor. Wheat

berries should be soaked prior to using to soften.

Nutritional information per serving:

Calories 110 (46% from fat) • carb. 15g • pro. 2g

• fat 7g • sat. fat 1g • chol. 0mg • sod. 148mg

• calc. 14mg • fiber 3g

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Cuisinart CRC 800 Manual

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