Rice Cookers Recipes

Niçoise Brown Rice Salad

A hearty french style salad with a variety of vegetables.


 
 Ingredients (serves 4):

To Cook in the Rice Cooker:

  • 1 cup (rice measuring cup) short or medium grain brown rice
  • Water to fill to water level 1 for "BROWN RICE"
  • 1/4 tsp. salt

For Dressing:

  • 1 Tbsp. capers, rinsed
  • 1 Tbsp. anchovy paste
  • 1/2 tsp. garlic paste
  • 3 Tbsp. Italian parsley leaves, chopped
  • 2 Tbsp. lemon juice
  • 1/4 cup olive oil

For Salad:

  • 12 green beans, trimmed
  • 3 green onions, thinly sliced
  • 1 English cucumber, diced
  • 2 x 5 oz. cans tuna in oil, drained, flaked
  • 1/3 cup Kalamata olives, pitted
  • 2 hard-boiled eggs, cut in 1/6
  • 6 cherry tomatoes, cut in halves

 
Ingredients (serves 8):

To Cook in the Rice Cooker:

  • 2 cup (rice measuring cup) short or medium grain brown rice
  • Water to fill to water level 2 for "BROWN RICE"
  • 1/2 tsp. salt

For Dressing:

  • 2 Tbsp. capers, rinsed
  • 2 Tbsp. anchovy paste
  • 1 tsp. garlic paste
  • 6 Tbsp. Italian parsley leaves, chopped
  • 4 Tbsp. lemon juice
  • 1/2 cup olive oil

For Salad:

  • 24 green beans, trimmed
  • 6 green onions, thinly sliced
  • 2 English cucumber, diced
  • 4 x 5 oz. cans tuna in oil, drained, flaked
  • 2/3 cup Kalamata olives, pitted
  • 4 hard-boiled eggs, cut in 1/6
  • 12 cherry tomatoes, cut in halves

This recipe was developed for Zojirushi rice cooker models listed here. Adjustments may be necessary when using other models.

1

Measure rice accurately using the measuring cup that came with your rice cooker. Rinse rise quickly once, drain and place in the inner cooking pan.

2

Add water to the corresponding water level for “BROWN RICE.” Then add salt and stir well with rice using the rice spatula. Cook the rice using the “BROWN" setting.

3


In a large bowl, place all dressing ingredients and combine.

4


Cook beans in boiling salted (not included in the ingredients list) water for 3 to 4 minutes or until crisp-tender. Drain beans and immediately plunge them into cold water. Cut in 1/4 length.

5


When rice is cooked, spread out onto a large plate and set aside. When the rice cool to the touch, add to the bowl with dressing from step 3, add green onions, cucumber and toss gently.

6


Place rice salad to serving plates. Arrange with tuna, olives, eggs and cherry tomatoes. Serve immediately.

7


Enjoy!

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