Cuisinart CRC-400 - Manual (Page 10)

9
Forbidden Rice Salad
This black rice was once reserved only for the
Emperor, forbidden to all others.
Makes about 3 cups (6 servings)
3/4 cup (Rice Cooker) Forbidden Rice
1-1/3 cups (standard liquid measure) water
1 sweet potato (6 ounces), peeled and cut
in 1/2-inch cubes
3 green onions (include 2-3 inches of
green), trimmed and chopped
1/3 cup chopped yellow bell pepper
1/4 cup dried cranberries
2 tablespoons 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 Miso Dressing
and toss gently. Let cool 10 minutes.
Add cooled sweet potato, green onions, dried
cranberries, chopped pecans, and 1- 2 more
tablespoons miso Dressing. Toss gently to combine
and coat evenly with dressing. Add more dressing
to taste if desired.
Nutritional information per serving (1/2 cup),
made with 4 tablespoons dressing:
Calories 138 (33% from fat) • carb. 23g • pro. 2g •
fat 5g • sat. fat 1g • chol. 0mg • sod. 97mg •
calc. 15mg • fiber 2g
Miso Dressing
Makes 1/2 cup
1 clove garlic, peeled and finely minced
1/2 teaspoon dry mustard
1/2 teaspoon ginger
1/4 cup fresh lemon juice
1 tablespoon sherry vinegar
3 tablespoons vegetable oil
2 tablespoons yellow Miso (available at
Asian grocery stores and health food
markets)
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
1/2 teaspoon brown sugar
Place garlic, mustard, ginger, lemon juice and vine-
gar in a small bowl; stir with a whisk until emulsi-
fied. Add Miso and oil.
Nutritional information per tablespoon:
Calories 64 (81% from fat) • carb. 3g • pro. 1g •
fat 6g • sat. fat 1g • chol. 0mg • sod. 184mg •
calc. 5mg • fiber 0g
Wheat Berry &
Vegetable Salad
Makes 3 cups salad (six servings)
1 cup (Rice Cooker) wheat berries
1-1/2 cups (standard liquid measure) water
1/4 teaspoon kosher salt
1 ounce chopped red onion
2/3 cup cut corn (use frozen, thawed)
1/2 cup (2 oz.) shredded zucchini
1/2 cup chopped red bell pepper
1/4 cup chopped green onion
1/4 cup chopped sun-dried tomatoes
4 tablespoons Red Onion Vinaigrette
2 tablespoons chopped fresh parsley
Soak the wheat berries in 2 inches of water for
1 hour. Drain and place in Rice Cooking Bowl
of Cuisinart
™ Rice Cooker. Add water and
1/4 teaspoon 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 gently to
combine. Add 4 tablespoons 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 serving.
Nutritional Information per serving
Calories 110 (46% from fat) • carb. 15g • pro. 2g •
fat 7g • sat. fat 1g • chol. 0mg • sod. 148mg •
calc. 14mg • fiber 3g
CRC-400 IB-4932 rev 1/14/04 7:46 PM Page 11