Greek Rice Salad

I still want to try this recipe in my new rice cooker. The link source is on the end of the recipe.


Serve this salad as a side dish with grilled tuna, swordfish or lamb.

Makes about 8 cups.

Ingredients:

• 1 teaspoon extra virgin olive oil 
• 1 cup (Rice Cooker) long grain white rice 
• 1/2 cup (Rice Cooker) orzo 
• 1/2 teaspoon salt 
• 2-1/4 cups (standard liquid measure) water 
• 1 clove garlic, minced 
• 1 large tomato, seeded and chopped 
• 1 small cucumber, seeded and chopped 
• 1 small red onion, peeled and chopped 
• 3/4 cup crumbled feta cheese 
• 1/2 cup pitted Kalamata olives, halved 
• 1 can artichoke hearts, drained well and quartered 
• 1/4 cup chopped fresh parsley 
• 1 tablespoon fresh lemon juice 
• 1/2 teaspoon oregano 
• 1/2 teaspoon basil 
• 1/2 teaspoon kosher salt 
• 1/4 teaspoon freshly ground black pepper 
• 3 tablespoons extra virgin olive oil

Preparation method:

1. Place Rice Cooker Bowl in Cuisinart™ Rice Cooker. 
2. Add olive oil. Cover and turn Rice Cooker on; wait 1 minute.
3. Stir in rice and orzo.
4. Cook for 2 minutes, stirring constantly.
5. Add salt and water; sprinkle with minced garlic.
6. Cover and cook until Rice Cooker liquid is absorbed and cooker switches to “Warm”.
7. Let stand on “Warm” for 5 minutes.
8. Spread the rice/orzo onto a baking sheet to cool.
9. While the rice cooks, place the tomato, cucumber, feta, olives, artichokes, parsley, lemon juice, oregano, basil, pepper and olive oil in a large bowl; stir.
10. When rice/orzo mixture is cooled, stir into the vegetable mixture.
11. Chill one hour or longer before serving. 

Nutritional information per serving:
Calories 153 (50% from fat)
 • carb. 17g • pro. 3g • fat 8g • sat. fat 2g • chol. 6mg • sod. 555mg • calc. 54mg • fiber 1


Source:
http://www.warnersstellian.com/files/CRC-400-Instructions.pdf