Yellow Rice and Black
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
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.
Nutritional information per serving (½ cup):
Calories 128 (39% from fat) • carb. 17g • pro. 3g
• fat 6g • sat. fat 1g • chol. 0mg • sod. 88mg
• calc. 18mg • fiber 2g
Greek Rice Salad
Serve this salad as a side dish with grilled tuna,
swordfish or lamb.
Makes about 16 cups
2 teaspoons extra virgin olive oil
2 cups (Rice Cooker) long grain white rice
1 cup (Rice Cooker) orzo
1 teaspoon salt
4½ cups (standard liquid measure) water
2 cloves garlic, minced
2 large tomatoes, seeded and chopped
1 large cucumber, seeded and chopped
1 medium red onion, peeled and chopped
1¼ cups crumbled feta cheese
1 cup pitted kalamata olives, halved
2 cans (15 ounces each) artichoke hearts,
drained well and quartered
½ cup chopped fresh parsley
2 tablespoons fresh lemon juice
1 teaspoon oregano
1 teaspoon basil
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
6 tablespoons extra virgin olive oil
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.
Nutritional information per serving (¾ cup):
Calories 153 (50% from fat) • carb. 17g • pro. 3g
• fat 8g • sat. fat 2g • chol. 6mg • sod. 555mg
• calc. 54mg • fiber 1g