Specifications

10
Forbidden Rice Salad
This black rice was once reserved only for the
Emperor, forbidden to all others.
Makes about 3 cups (750 ml) (6 servings)
¾ cup (Rice Cooker) Forbidden Rice
1
1
⁄
3
cups (330 ml) water
1 sweet potato (6 ounces [170 g]), peeled
and cut into ½-inch cubes Miso
Dressing (recipe follows)
3 green onions (include 2-3 inches
[5-7.5 cm] of green), trimmed and
chopped
1
⁄
3
cup (80 ml) chopped yellow bell pepper
¼ cup (60 ml) dried cranberries
2 tablespoons (30 ml) toasted chopped
pecans
Miso Dressing (recipe follows)
Rinse and drain rice. Place in Rice Cooker Bowl.
Add water; turn Rice Cooker on. Place sweet
potato cubes in steaming tray. After 20 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 (30 ml) Miso Dressing and toss
gently. Let cool 10 minutes.
Add cooled sweet potato, green onions, dried
cranberries, chopped pecans, and 1- 2 more
tablespoons (15-30 ml) miso Dressing. Toss gently
to combine and coat evenly with dressing. Add
more dressing to taste if desired.
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Miso Dressing
Makes ½ cup (125 ml)
1 clove garlic, peeled and finely minced
½ teaspoon (2 ml) dry mustard
½ teaspoon (2 ml) ginger
¼ cup (60 ml) fresh lemon juice
1 tablespoon (15 ml) sherry vinegar
3 tablespoons (45 ml) vegetable oil
2 tablespoons (30 ml) yellow miso*
1 teaspoon (5 ml) toasted sesame oil
Place garlic, mustard, ginger, lemon juice and
vinegar in a small bowl; stir with a whisk until
emulsified. Add Miso and oil.
Nutritional information per tablespoon:
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*Miso is available at Asian grocery stores and
health food markets.
Wheat Berry &
Vegetable Salad
Makes 3 cups (750 ml) salad (6 servings)
1 cup (Rice Cooker) wheat berries*
1½ cups (375 ml) water
¼ teaspoon (1 ml) kosher salt
1 ounce (28 g) chopped red onion
2
⁄
3
cup (165 ml) cut corn (use frozen,
thawed)
½ cup (125 ml) shredded zucchini
½ cup (125 ml) chopped red bell pepper
¼ cup (60 ml) chopped green onion
¼ cup (60 ml) chopped sun-dried
tomatoes
4 tablespoons (60 ml) Red Onion
Vinaigrette (recipe, page 8)
2 tablespoons (30 ml) chopped fresh
parsley
Soak the wheat berries in 2 inches (5 cm) of water
for 1 hour. Drain and place in Rice Cooking Bowl
of Cuisinart
®
Rice Cooker. Add water and 1/4 tea-
spoon (1ml) salt. Turn on and cook until all water
is absorbed and unit switches to “Warm”, about
35 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 gen-
tly to combine. Add 4 tablespoons (60 ml) 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 serv-
ing.
*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 flavour. Wheat
berries should be soaked prior to using to soften.
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