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23
BROWN RICE
WHEAT BERRY &
VEGETABLE SALAD
Setting: Brown
Makes about 6 cups
2 cooker cups wheat berries
3 cups water
½ teaspoon sea salt
½ medium red onion, chopped
1
1
⁄
3
cups corn kernels, fresh or frozen
(thawed)
1 cup shredded zucchini
(about ½ medium-large zucchini)
1 cup chopped red bell pepper
(about 1 medium pepper)
½ cup chopped green onions
(about 4 medium green onions)
½ cup chopped sun-dried tomatoes
½ cup Red Onion Vinaigrette
(recipe follows)
1
⁄
3
cup chopped fresh parsley
Put the wheat berries, water and salt in the cooking
pot of the Cuisinart
®
Rice Plus™ Multi-Cooker.
Select the Brown Rice function and press Start.
Once the audible tone has sounded to indicate the
end of cooking, turn the unit off and open the lid.
Spread the wheat berries on a baking sheet to cool.
When wheat berries are cooled, place in a medium
bowl with the corn, zucchini, red pepper, green
onions, and sun-dried tomatoes. Toss gently to
combine. Add the dressing and the parsley; toss
to combine.
Adjust seasonings and serve.
Nutritional information per serving (based on ½ cup):
Calories 155 (28% from fat) • carb. 25g • pro. 4g
• fat 5g • sat. fat 1g • chol. 0mg • sod. 194mg
• calc. 14mg • fiber 4g
RED ONION
VINAIGRETTE
Makes about 1 cup
½ small red onion, cut into ½-inch dice
1½ teaspoons Dijon-style mustard
1 teaspoon granulated sugar
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
¼ cup white balsamic vinegar
½ cup extra virgin olive oil
Put the red onion, mustard, sugar, salt, pepper, and
vinegar in a Cuisinart
®
Food Processor or Blender.
Process until smooth. Slowly add the oil through
the feed tube in a steady stream – do not add it
too fast or the oil will not be able to incorporate
itself into the vinegar mixture.
Keep vinaigrette in a covered container in the
refrigerator until ready to use.
Nutritional information per serving
(based on 1 tablespoon):
Calories 64 (93% from fat) • carb. 1g • pro. 0g
• fat 7g • sat. fat 1g • chol. 0mg • sod. 79mg
• calc. 1mg • fiber 0g
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