Greek Rice Salad - 8 cups

Makes about 8 cups

1teaspoon extra virgin olive oil 1cup (Rice Cooker) long grain white rice ½cup (Rice Cooker) orzo ½teaspoon salt 2¼cups (standard liquid measure) water 1clove garlic, minced 1large tomato, seeded and chopped 1 small cucumber, seeded and chopped 1small red onion, peeled and chopped ¾cup crumbled feta cheese ½cup pitted kalamata olives, halved 1can (15-ounce) artichoke hearts, drained well and quartered ¼cup chopped fresh parsley 1tablespoon fresh lemon juice ½teaspoon oregano ½teaspoon basil ½teaspoon kosher salt ¼ teaspoon freshly ground black pepper 3tablespoons 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 ½ 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, ½ 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.