Greek Rice Salad - 16 cups

Makes 16 cups

2teaspoons extra virgin olive oil 2cups (Rice Cooker) long grain white rice 1cup (Rice Cooker) orzo 1teaspoon salt 4½cups (standard liquid measure) water 2cloves garlic, minced 2large tomatoes, seeded and chopped 1 large cucumber, seeded and chopped 1medium red onion, peeled and chopped 1¼cups crumbled feta cheese 1cup pitted kalamata olives, halved 2cans (15 ounces each) artichoke hearts, drained well and quartered ½cup chopped fresh parsley 2tablespoons fresh lemon juice 1teaspoon oregano 1teaspoon basil 1teaspoon kosher salt 2 teaspoons freshly ground black pepper 6tablespoons extra virgin olive oil

Nutritional information per serving (¾ cup): Calories 153 (50% from fat) • carb. 17g • pro. 3g • fat 8g • sat. fat 2g • chol. 6mg • sod. 555mg • calc. 54mg • fiber 1g

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.