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RECIPESarrowRice CookersarrowPuttanesca Rice Salad
Puttanesca Rice Salad
  Here's a rice salad recipe that’s well balanced, with a hint of sourness, sweetness, saltiness and bitterness, with the rice providing some sweetness. It's great as a side or a quick appetizer. Just look at the ingredients; is your mouth watering already?
Ingredients (serves 4-6):
To Cook in the Rice Cooker

  • 1 cup (rice measuring cup) long grain white rice
  • 1-1/4 cups (rice measuring cup) water
  • 1/4 tsp. salt
To Add to Cooked, Cooled Rice:

  • 2 Tbsp. sundried tomatoes, soaked in hot water for 10 minutes, liquid squeezed and roughly chopped
  • 2 Tbsp. capers, roughly chopped
  • 6 fillets anchovies, finely chopped
  • 10 pitted black and green olives, sliced
  • 1/2 cup fresh baby spinach and/or baby arugula leaves
  • 1 Tbsp. olive oil
To Add Before Serving:

  • 1 Tbsp. freshly squeezed lemon juice
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 rice quickly once, drain and place in the inner cooking pan. 
2

Add the water and salt to the inner cooking pan and mix well from the bottom. Cook the rice using the "Mixed Rice" setting. 
3

When rice completes cooking, gently fluff the rice with rice spatula and spread out onto a large plate. Refrigerate to cool, about 30 minutes.
4

When rice cools, add remaining ingredients except lemon juice and toss gently.
5

Refrigerate for another 20-30 minutes for flavors to combine. Immediately before serving, add lemon juice and lightly toss to combine. Enjoy!
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