Breville BRC600XL manual Turkish Pilaf, Roasted pumpkin & quinoa salad

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Turkish Pilaf

Serves 4–6

INGREDIENTS

2 tablespoons olive oil

1 red onion, finely chopped

2 garlic cloves, finely chopped

1 teaspoon cardamom pods, finely crushed

1 teaspoon ground cumin

½teaspoon ground black pepper 1 teaspoon ground turmeric

1 bay leaf pinch salt

2 ½ cup Basmati rice, washed and well drained

4 cups chicken or vegetable stock

½cup shelled pistachio nuts, chopped

1 cup dried apricots, chopped ¾ cup currants

¼ cup chopped coriander leaves

METHOD

SAUTÉ setting

1.Press the SAUTÉ button and then the STARTCANCEL button. Heat removable cooking bowl for 3 minutes with the lid on.

2.Remove lid, add oil, heat 1 minute.

3.Add onion, garlic, spices and salt. Cover with lid and cook, stirring occasionally for 3–4 minutes, or until onion has softened slightly and spices are fragrant.

4.Add washed rice, stir well, cover with lid and cook for 2–3 minutes, stirring occasionally.

RICESTEAM setting

1.Stir in stock, cover with lid and press the RICESTEAM button and then the STARTCANCEL button.

2.When the cooker has automatically switched to the WARM setting, which should take about 15–20 minutes, remove lid and discard the bay leaf.

3.Stir in pistachio nuts, apricots, currants and coriander. Serve hot or warm.

Roasted pumpkin & quinoa salad

Serves 4–6

INGREDIENTS

3 tablespoons olive oil

14oz pumpkin, peeled and cut into 1.5cm cubes 2 rice scoops quinoa

3 rice scoops chicken stock

4 green onion, finely sliced 3–4 dried figs

1 cup baby spinach leaves

2 tablespoons lemon juice

METHOD

SAUTÉ setting

1.Press the SAUTÉ button and then the STARTCANCEL button. Heat removable cooking bowl for 3 minutes with lid on.

2.Remove lid, add half the oil, heat 1 minute.

3.Add pumpkin, cover with the lid and cook for 3–4 minutes, stirring occasionally, until softened and lightly golden. Remove and set aside

RICESTEAM setting

1.Add quinoa and stock, mix well, cover with the lid.

Press the RICESTEAM button and then the STARTCANCEL button.

2.When Rice has automatically switched to the WARM setting, which will take about 10–15 minutes, remove lid and fluff up with a fork and cool completely. Place cooked quinoa into a large salad bowl and toss through cooked pumpkin, figs and baby spinach leaves.

3.Whisk lemon juice and remaining oil and season with salt and pepper. Drizzle over salad and serve immediately.

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