Specifications

9
Yellow Rice and Black
Bean Salad
This colourful salad is delicious with grilled
seafood. Garnish with sliced avocado.
Makes 8 cups (2 L)
1 cucumber, peeled and seeded,
cut into ¼-inch (0.6 cm) dice
1½ teaspoons (7 ml) kosher salt, divided
1 teaspoon (5 ml) vegetable oil
1 teaspoon (5 ml) turmeric
¾ teaspoon (4 ml) ground cumin, divided
1½ cups (Rice Cooker) long grain white rice
2¼ cups (560 ml) water
1 clove garlic, peeled, finely minced
2 tablespoons (30 ml) fresh lime juice
1 tablespoon (15 ml) rice vinegar
¼ teaspoon (1 ml) ground coriander
¼ teaspoon (1 ml) oregano
6 tablespoons (90 ml) extra virgin olive oil
1 can (15-ounce [425 g]) black beans,
rinsed and drained
1 cup (250 ml) diced (¼-inch [0.6 cm])
jicama
1 cup (250 ml) grape tomatoes, halved
½ cup (125 ml) chopped red bell pepper
¼ cup (60 ml) chopped red onion
1-2 jalapeño peppers, stemmed, seeded,
and finely chopped
¼ cup (60 ml) chopped fresh cilantro
Place the diced cucumber in a strainer. Sprinkle
with ½ teaspoon (2 ml) 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 (2 ml) 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.
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Greek Rice Salad
Serve this salad as a side dish with grilled tuna,
swordfish or lamb.
Makes about 8 cups (2 L)
1 teaspoon (5 ml) extra virgin olive oil
1 cup (Rice Cooker) long grain white rice
½ cup (Rice Cooker) orzo
½ teaspoon (2 ml) salt
2¼ cups (560 ml) water
1 clove garlic, minced
1 large tomato, seeded and chopped
1 small cucumber, seeded and chopped
1 small red onion, peeled and chopped
¾ cup (188 ml) crumbled feta cheese
½ cup (125 ml) pitted kalamata olives,
halved
1 can artichoke hearts,
drained well and quartered
¼ cup (60 ml) chopped fresh parsley
1 tablespoon (15 ml) fresh lemon juice
½ teaspoon (2 ml) oregano
½ teaspoon (2 ml) basil
½ teaspoon (2 ml) kosher salt
¼ teaspoon (1 ml) freshly ground black
pepper
3 tablespoons (45 ml) 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 ½
teaspoon (2 ml) 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 (2 ml) 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.
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