Ingredients
1cucumber, peeled and seeded, cut into ¼-inch dice1½teaspoons kosher salt, divided1teaspoon vegetable oil1teaspoon turmeric¾teaspoon ground cumin, divided1½cups (Rice Cooker) long grain white rice2¼ cups (standard liquid measure) water1clove garlic, peeled, finely minced2tablespoons fresh lime juice1tablespoon rice vinegar¼teaspoon ground coriander¼teaspoon oregano6tablespoons extra virgin olive oil1can (15-ounce) black beans, rinsed and drained1cup diced (¼-inch) jicama1cup grape tomatoes, halved½cup chopped red bell pepper¼cup chopped red onion1-2jalapeño peppers, stemmed, seeded and finely chopped¼ cup chopped fresh cilantro
Preparation
Place the diced cucumber in a strainer. Sprinkle with ½ teaspoon of the salt; toss to coat. Place strainer over a bowl to drain for 30 minutes.Insert the cooking bowl in the Cuisinart® Rice Cooker/Steamer. Add oil, turmeric and cumin; cover and cook and 2 minutes. Add rice; stir to coat with oil and spices. Cover; cook 2 minutes. Stir in water and ½ teaspoon of the salt. Cover and turn on. Cook until liquid is absorbed, about 18 to 19 minutes. Spread the rice onto a baking sheet to cool. Place minced garlic, lime juice, vinegar, coriander, oregano, the remaining salt and cumin in a small bowl; stir with a whisk to blend. Add olive oil and whisk until emulsified. Place the cooled rice in a large bowl. Add the black beans, jicama, tomatoes, chopped red pepper, chopped onion, and chopped jalapeño. Stir gently to mix. Add the vinaigrette and chopped cilantro. Stir gently to combine. Transfer to a decorative bowl to serve. If not serving immediately, cover and refrigerate. Remove from refrigerator 30 minutes before serving.
