Kitchen appliances are tricky. Sometimes you think they will revolutionise your life, then end up sitting in the cupboard hardly used. Not so the rice cooker in our house. Even if all I did was cook rice in it, I consider it well worth having, as it takes all the guess work and timing out of the equation. Measure in the rice, top up with water, set it to go, then bam! Perfectly cooked rice! And at $15-$20 investment, it makes good sense financially too!
We go camping in our caravan regularly, and mulled over whether to have a rice cooker in the van. The storage space is limited, so everything needs to pay its way. So I got to pondering what else I could use the rice cooker for, and since then have been experimenting with all kinds of recipes. This is the first one to hit the website.
You can tackle this salad in two parts.
- Firstly, cooking the rice & beans in the rice cooker, along with all the yummy flavourings. Set the rice to cook, then walk away, if you want. You need to give yourself plenty of time, for the rice to cook, then cool down. But, for the most part this salad comes together while you're getting on with other stuff.
- The second part is the chopping of the fresh vegetables and bringing the salad together. This salad stores well, so this part can also be done the day before, if desired.
The fresh herbs are important for this salad, for adding the layer of fresh flavour. I have used fresh mint and oregano in the recipe, but you can swap these out for the herbs you prefer, or have on hand. Also, I like to use rocket or lemon sorrel in the greens to add another kick of fresh flavour.
This is a hearty, sweet flavoured salad, with overtones of fresh zinginess. If you prefer to dial down the sweet, you can omit the maple syrup until you have tasted the final result.
Add the Rice Cooker ingredients to the bowl of a rice cooker. Include the liquid from the can of beans/chickpeas.
Cook according to your rice cooker instructions as though you are cooking standard rice. Do not open the lid during the cooking time. Cooking takes about 45 minutes. Once cooked, there will be no liquid left. Turn the rice cooker off at the wall, then give the rice a good stir. Some of the flavourings will have dropped to the bottom of the bowl, so keep stirring until everything is combined. Then allow the rice to cool. This step can be done ahead of time, if desired.
Finely dice the cucumber and capsicum.
Remove the leaves from the herb sprigs. Discard the stalks. Finely chop the greens and fresh herbs together.
In a small bowl or cup, prepare the dressing, by mixing the Dressing Ingredients together. This salad is on the sweet side, so feel free to hold back on the maple syrup until you have had a chance to taste everything together.
Once the rice has cooled, add the cucumber, capsicum, greens & herbs. Add the dressing and mix everything together until thoroughly combined. Taste, and adjust lemon and maple syrup, if desired.
Roughly chop the cashews, if using, then mix them into the salad. Alternatively, serve the salad, and sprinkle the cashews on top.
Serve, either as a side dish, or as a main meal, with baba ganoush or hummus on the side. Leftover salad can be stored in the fridge and eaten within two days.
Ingredients
Directions
Add the Rice Cooker ingredients to the bowl of a rice cooker. Include the liquid from the can of beans/chickpeas.
Cook according to your rice cooker instructions as though you are cooking standard rice. Do not open the lid during the cooking time. Cooking takes about 45 minutes. Once cooked, there will be no liquid left. Turn the rice cooker off at the wall, then give the rice a good stir. Some of the flavourings will have dropped to the bottom of the bowl, so keep stirring until everything is combined. Then allow the rice to cool. This step can be done ahead of time, if desired.
Finely dice the cucumber and capsicum.
Remove the leaves from the herb sprigs. Discard the stalks. Finely chop the greens and fresh herbs together.
In a small bowl or cup, prepare the dressing, by mixing the Dressing Ingredients together. This salad is on the sweet side, so feel free to hold back on the maple syrup until you have had a chance to taste everything together.
Once the rice has cooled, add the cucumber, capsicum, greens & herbs. Add the dressing and mix everything together until thoroughly combined. Taste, and adjust lemon and maple syrup, if desired.
Roughly chop the cashews, if using, then mix them into the salad. Alternatively, serve the salad, and sprinkle the cashews on top.
Serve, either as a side dish, or as a main meal, with baba ganoush or hummus on the side. Leftover salad can be stored in the fridge and eaten within two days.
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