Ingredients
2teaspoons extra virgin olive oil2cups (Rice Cooker) long grain white rice1cup (Rice Cooker) orzo1teaspoon salt4½cups (standard liquid measure) water2cloves garlic, minced2large tomatoes, seeded and chopped1 large cucumber, seeded and chopped1medium red onion, peeled and chopped1¼cups crumbled feta cheese1cup pitted kalamata olives, halved2cans (15 ounces each) artichoke hearts, drained well and quartered½cup chopped fresh parsley2tablespoons fresh lemon juice1teaspoon oregano1teaspoon basil1teaspoon kosher salt2 teaspoons freshly ground black pepper6tablespoons extra virgin olive oil
Preparation
Place cooking bowl in Cuisinart® Rice Cooker/Steamer. Add olive oil. Cover and turn Rice Cooker on; wait 1 minute. Stir in rice and orzo. Cook for 2 minutes, stirring constantly. Add 1 teaspoon salt and water; sprinkle with minced garlic. Cover and cook until liquid is absorbed and cooker switches to Warm. Let stand on Warm for 5 minutes. Spread the rice/orzo onto a baking sheet to cool. While the rice cooks, place the tomato, cucumber, feta, olives, artichokes, parsley, lemon juice, oregano, basil, 1 teaspoon kosher salt, pepper and olive oil in a large bowl; stir. When rice/orzo mixture is cooled, stir into the vegetable mixture. Chill one hour or longer before serving.
