Forbidden Rice Salad - 3 cups

Makes about 3 cups (6 servings)

¾cup (Rice Cooker) Forbidden Rice ¾cup (standard liquid measure) and 3 tablespoons water 1sweet potato (6 ounces), peeled and cut into ½-inch cubes Miso Dressing (recipe listed with Sauces and Dressings) 3green onions (include 2-3 inches of green), trimmed and chopped ¼cup dried cranberries 2tablespoons toasted chopped pecans

Nutritional information per serving (½ cup), made with 4 tablespoons dressing: Calories 138 (33% from fat) • carb. 23g • pro. 2g • fat 5g • sat. fat 1g • chol. 0mg • sod. 97mg • calc. 5mg fiber 2g

Rinse and drain rice. Place in cooking bowl. Add water; turn Rice Cooker/Steamer on. Place sweet potato cubes in steaming tray. After 10 minutes of cooking, lift lid and place steaming tray 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 to 2 more tablespoons Miso Dressing. Toss gently to combine and coat evenly with dressing. Add more dressing to taste if desired.