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Idiomas disponibles
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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.
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 16 cups
2
2
1
1
4½
2
2
1
1
1¼
1
2
½
2
1
1
1
2
6
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 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.
Calories 153 (50% from fat) • carb. 17g • pro. 3g
• fat 8g • sat. fat 2g • chol. 6mg • sod. 555mg
9
Nutritional information per serving (½ cup):
• calc. 18mg • fiber 2g
Greek Rice Salad
teaspoons extra virgin olive oil
cups (Rice Cooker) long grain white rice
cup (Rice Cooker) orzo
teaspoon salt
cups (standard liquid measure) water
cloves garlic, minced
large tomatoes, seeded and chopped
large cucumber, seeded and chopped
medium red onion, peeled and chopped
cups crumbled feta cheese
cup pitted kalamata olives, halved
cans (15 ounces each) artichoke
hearts, drained well and quartered
cup chopped fresh parsley
tablespoons fresh lemon juice
teaspoon oregano
teaspoon basil
teaspoon kosher salt
teaspoons freshly ground black pepper
tablespoons extra virgin olive oil
Nutritional information per serving (¾ cup):
• calc. 54mg • fiber 1g
Rice Cooker/
®
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