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RECIPESarrowRice CookersarrowNiçoise Brown Rice Salad
<i>Niçoise</i> Brown Rice Salad
  A hearty french style salad with a variety of vegetables.

 <For 3 cup Zojirushi Rice Cookers>
 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

 <For 5-10 cup Zojirushi Rice Cookers>
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 the rice accurately using the measuring cup that came with your rice cooker. Rinse quickly once, drain and place in the inner cooking pan.

2


For 3-cup rice cookers, add water to the water level marked "1" for "Brown Rice". For 5-10 cup rice cookers, add water to water level marked “2” for “Brown Rice”. Then add salt and stir well with rice using the rice spatula. Cook the rice using the “Brown Rice” 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!