Cuisinart CRC-400 - Manual (Page 10)

10
Forbidden Rice Salad
This black rice was once reserved only for the
Emperor, forbidden to all others.
Makes about 3 cups (6 servings)
¾ cup (Rice Cooker) Forbidden Rice
1 1 ⁄
3
cups (standard liquid measure) water
1 sweet potato (6 ounces), peeled and cut
into ½ -inch cubes
Miso Dressing (recipe follows)
3 green onions (include 2-3 inches of
green), trimmed and chopped
¼ cup dried cranberries
2 tablespoons toasted chopped pecans
Rinse and drain rice. Place in cooking bowl. Add
water; turn Rice Cooker/Steamer on. Place sweet
potato cubes in steaming tray. After 20 minutes of
cooking, lift lid and place steaming tray on top of
cooking 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 to 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 (½ 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 2
Miso Dressing
Makes ½ cup
1 clove garlic, peeled and finely minced
½ teaspoon dry mustard
½ teaspoon ginger
¼ cup fresh lemon juice
1 tablespoon sherry vinegar
3 tablespoons vegetable oil
2 tablespoons yellow miso*
1 teaspoon 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:
Calories 64 (81% from fat) • carb. 3g • pro. 1g
• fat 6g • sat. fat 1g • chol. 0mg • sod. 184mg
• calc. 5mg • fiber 0g
*Miso is available at Asian grocery stores and
health food markets.
Wheat Berry &
Vegetable Salad
Makes 6 cups salad (12 servings)
1 cup (Rice Cooker) wheat berries*
1½ cups (standard liquid measure) water
¼ teaspoon kosher salt
2 ⁄
3
cup cut corn (use frozen, thawed)
½ cup (2 oz.) shredded zucchini
½ cup chopped red bell pepper
¼ cup chopped green onion
¼ cup chopped sun-dried tomatoes
4 tablespoons Red Onion Vinaigrette
(recipe, page 8)
2 tablespoons chopped fresh parsley
Soak the wheat berries in 2 inches of water
for 1 hour. Drain and place in cooking bowl of
Cuisinart
® Rice Cooker/Steamer. Add water and
¼ 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.
* 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 flavor. Wheat
berries should be soaked prior to using to soften.
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