Recipe: Forbidden Rice Salad with Miso Dressing (rice cooker)

FORBIDDEN RICE SALAD

"This black rice was once reserved only for the Emperor, forbidden to all others."

3/4 (rice cooker) cup Forbidden Rice*
3/4 cup plus 3 tablespoons water
1 sweet potato (6 ounces), peeled and cut in 1/2-inch cubes
3 green onions (include 2-3 inches of green), trimmed and chopped
1/3 cup chopped yellow bell pepper
1/4 cup dried cranberries
2 tablespoons toasted chopped pecans
Miso Dressing (recipe follows)

Rinse and drain rice. Place in Rice Cooker Bowl. Add water; turn Rice Cooker on.

Place sweet potato cubes in steaming tray; set aside.

After 10 minutes of cooking, lift lid and place steaming tray with potatoes on top of Rice Cooker 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 1-2 more tablespoons miso Dressing. Toss gently to combine and coat evenly with dressing. Add more dressing to taste if desired.

*Your rice cooker cup equals 6-ounces (12 tablespoons
or 3/4 of a standard 1-cup measure) measuring cup.

MISO DRESSING
(Makes 1/2 cup)

1 clove garlic, peeled and finely minced
1/2 teaspoon dry mustard
1/2 teaspoon ginger
1/4 cup fresh lemon juice
1 tablespoon sherry vinegar
3 tablespoons vegetable oil
2 tablespoons yellow Miso (available at Asian grocery stores and health food markets)
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
1/2 teaspoon brown sugar

Place garlic, mustard, ginger, lemon juice and vinegar in a small bowl; stir with a whisk until emulsified. Add Miso and oil.

Makes about 3 cups (6 servings)
Source: Cuisinart 8-cup rice cooker manual