SEAFOOD PAELLA
Serves 4
3 tablespoons olive oil
1 teaspoon sesame oil
2 cloves garlic, crushed
1 teaspoon freshly grated ginger
1 Spanish onion, diced
1 cup long grain rice, washed
21/2 cups seafood stock or chicken stock
375g mixed seafood (prawns, calamari, octopus, mussel meat, white fish fillet)
50g roasted red capsicum, peeled and chopped
2 teaspoons fresh lime juice
1 tomatoe, diced
1/4 teaspoon chilli powder
1 tablespoon chopped fresh coriander
1.Place oils into the removable cooking bowl of the Kambrook Rice Express.
2.Press selector control lever down to “Cook” setting. Heat for 1 minute, add onion, garlic and ginger. Cook for 2 minutes, stirring constantly.
3.Add rice and stock. Cook with the lid on for 10 minutes.
4.Stir in seafood, capsicum and lime juice. Cook with the lid on until Kambrook Rice Express automatically switches to “Keep Warm” setting.
5.Fluff rice, then fold through tomatoes, chilli and coriander. Close lid and allow to stand for 10 minutes on “Keep Warm” setting before serving.
ORIENTAL WILD RICE SALAD
Serves 4
1 tablespoon oil
1 clove garlic, crushed
2 shallots, thinly sliced
11/2 cups wild rice mix, washed
600ml chicken stock
100g snow peas, blanched
1/4 cup smoked almonds, halved
1 tablespoon balsamic vinegar
2 teaspoons soy sauce
1/2 teaspoon sesame oil
1 tablespoon sweet Thai chili sauce
1 tablespoon rice wine vinegar
1.Place oil into the removable cooking bowl of the Kambrook Rice Express.
2.Press selector control lever down to “Cook” setting. Heat for 1 minute, add garlic and shallots. Cook for 2 minutes, stirring constantly.
3.Add rice and stock. Cook with the lid on until the Kambrook Rice Express automatically switches to “Keep Warm” setting. Stir once during cooking.
4.Fluff rice. Close lid and stand for 10 minutes on “Keep Warm” setting.
5.Transfer rice to serving dish.
6.Combine vinegar, soy sauce, sesame oil, and chilli sauce and rice vinegar in a screw top jar and shake well.
7.Toss through salad to serve. Serve with snowpeas and almonds warm.
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