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Microwave
Rice & Pasta Cooker Set
Pasta and Vegetable Salad with White Balsamic Dressing
Makes 6 to 8 servings.
8 cups of water
8 ounces of dried mini fusilli pasta
2 teaspoons salt
3 cups of assorted vegetables
(broccoli, sugar snap peas, red bell peppers
and carrots) cut into bite sized pieces
¼ cup of green onion, thinly sliced
Place water, pasta and salt in bottom of the Rice and Pasta Cooker with the basket in place.
Snap the cover into place with locking clamps. Microwave on high for 16-18 minutes or
until the pasta is al dente.
Meanwhile, combine the ingredients for the dressing. Whisk and set aside.
When the pasta is done cooking, remove cover and add the chopped vegetables to the hot
pasta and cooking water. Cover and allow to stand for 30 seconds. Lift basket out of the
Cooker and place immediately in a bowl of ice water to chill the pasta and vegetables. Drain
well.
Add dressing. Stir to coat. Serve immediately or refrigerate.
Mexican Black Beans and Rice
Makes 6 to 8 servings.
2½ cups of water
1½ cups of long grain white rice, rinsed
¼ teaspoon salt
1 can (15 oz.) black beans, rinsed and drained
2 plum tomatoes, diced (about 1¼ cups)
¼ cup chopped fresh cilantro
2 tablespoons of fresh lime juice
1 tablespoon of vegetable oil
1 teaspoon of chili powder
½ teaspoon of salt
¼ cup of shredded Mexican blend cheese (optional)
Place water, rice and salt in bottom of the Rice and Pasta Cooker. Insert inner lid and snap the cover into place with locking
clamps. Microwave rice on high for 13 - 15 minutes or until all the water is absorbed. Allow rice to stand covered for 5 minutes.
Meanwhile, combine all other ingredients except the cheese. Blend well. Fluff the rice with a fork and add the bean mixture. Toss
gently to combine. Spoon into a serving dish and top with cheese if desired.
Dressing
¼ cup non-fat Greek style yogurt
3 tablespoons of light mayonnaise
1½ tablespoon of white balsamic vinegar
½ teaspoon of salt
1 small clove of garlic, pressed (¼ teaspoon)
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