Bedienungsanleitung Cuisinart CRC 400E (Seite 9 von 21) (Englisch)

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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

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

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.

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 8 cups

1 teaspoon extra virgin olive oil

1 cup (Rice Cooker) long grain white rice

½ cup (Rice Cooker) orzo

½ teaspoon salt

2¼ cups (standard liquid measure) 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 crumbled feta cheese

½ cup pitted kalamata olives, halved

1 can (15-ounce) artichoke hearts,

drained well and quartered

¼ cup chopped fresh parsley

1 tablespoon fresh lemon juice

½ teaspoon oregano

½ teaspoon basil

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

3 tablespoons 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 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.

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

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Cuisinart CRC 400E Seite 9

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