Cuisinart IB-4932B Instruction/Recipe Booklet page 9

Yellow Rice and Black
Bean Salad
This colorful salad is delicious with grilled
seafood. Garnish with sliced avocado.
Makes 8 cups
1 cucumber, peeled and seeded,
cut into ¼-inch dice
1½ teaspoons kosher salt, divided
1 teaspoon vegetable oil
1 teaspoon turmeric
¾ teaspoon ground cumin, divided
1½ cups (Rice Cooker) long grain white rice
2¼ cups (standard liquid measure) water
1 clove garlic, peeled, finely minced
2 tablespoons fresh lime juice
1 tablespoon rice vinegar
¼ teaspoon ground coriander
¼ teaspoon oregano
6 tablespoons extra virgin olive oil
1 can (15-ounce) black beans, rinsed
and drained
1 cup diced (¼-inch) jicama
1 cup grape tomatoes, halved
½ cup chopped red bell pepper
¼ cup chopped red onion
1-2 jalapeño peppers, stemmed, seeded,
and finely chopped
¼ cup chopped fresh cilantro
Place the diced cucumber in a strainer. Sprinkle
with ½ teaspoon of the salt; toss to coat. Place
strainer over a bowl to drain for 30 minutes.
Insert the cooking bowl in the Cuisinart
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
18 to 19 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 pep-
per, 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.
Calories 128 (39% from fat) • carb. 17g • pro. 3g
• fat 6g • sat. fat 1g • chol. 0mg • sod. 88mg
Serve this salad as a side dish with grilled tuna,
swordfish or lamb.
Makes about 8 cups
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Rice
Place cooking bowl in Cuisinart
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 ½
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, cucumber,
feta, olives, artichokes, parsley, lemon juice,
oregano, basil, ½ 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.
Calories 153 (50% from fat) • carb. 17g • pro. 3g
• fat 8g • sat. fat 2g • chol. 6mg • sod. 555mg
Nutritional information per serving (½ cup):
• calc. 18mg • fiber 2g
Greek Rice Salad
teaspoon extra virgin olive oil
cup (Rice Cooker) long grain white rice
cup (Rice Cooker) orzo
teaspoon salt
cups (standard liquid measure) water
clove garlic, minced
large tomato, seeded and chopped
small cucumber, seeded and chopped
small red onion, peeled and chopped
cup crumbled feta cheese
cup pitted kalamata olives, halved
can (15-ounce) artichoke hearts,
drained well and quartered
cup chopped fresh parsley
tablespoon fresh lemon juice
teaspoon oregano
teaspoon basil
teaspoon kosher salt
teaspoon freshly ground black pepper
tablespoons extra virgin olive oil
Nutritional information per serving (¾ cup):
• calc. 54mg • fiber 1g
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Rice Cooker/
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