BR4413 RC19XL Book USA.qxd 21/8/03 9:45 PM Page 18
RECIPES cont’d
MUSHROOM RISOTTO
Serves
2 tablespoons olive oil
2 tablespoons butter
1 brown onion, finely diced
5 oz (150g) button mushrooms, sliced
21⁄2 Rice Duo cups Arborio rice
3 cups chicken stock
1⁄4 cup grated Parmesan cheese
1 tablespoon chopped flat leaf (Italian) parsley
1.Place butter and oil into the removable cooking bowl. Press selector control to ‘Cook’. Heat for 1 minute, add onion and mushrooms. Cook for 5 minutes or until the mushrooms are soft, stirring constantly. Add rice, stir to coat with oil.
2.Add stock. Cover with lid and cook until selector control switches to ‘Warm’. Stir once during cooking.
3.Stir rice and fold through cheese and parsley. Replace lid and stand for 10 minutes on ‘Warm’ before serving.
SEAFOOD PAELLA
Serves
1⁄4 cup olive oil
1 red onion, diced
3 cloves garlic, crushed
1 teaspoon freshly grated ginger
11⁄2 Rice Duo cups long grain rice, washed 4 cups seafood or chicken stock
1lb (500g) mixed seafood (shrimp, calamari, octopus, mussel meat, white fish fillet)
1⁄2 cup roasted red pepper, peeled and chopped
1 tablespoon fresh lime juice
2 tomatoes, diced
1⁄4 teaspoon chili powder
2 tablespoons chopped fresh cilantro
1.Place oil into the removable cooking bowl. Press selector control to ‘Cook’. Heat for 1 minute, add onion, garlic and ginger. Cook for 2 minutes, stirring constantly. Add rice, stir to coat with oil.
2.Add stock. Cover with lid and cook for 10 minutes. Stir in seafood, pepper and lime juice. Replace lid and cook until selector control switches to ‘Warm’.
3.Stir rice mixture and fold through tomatoes, chili and cilantro. Replace lid and stand for 10 minutes on ‘Warm’ before serving.
RECIPES cont’d
SUSHI RICE
4 Rice Duo cups short grain white rice, washed
4 cups water
2 tablespoons rice vinegar
2 tablespoons sugar
1⁄2 teaspoon salt
1 tablespoon rice vinegar, extra
1.Place washed rice and water into removable cooking bowl. Press the selector control down to ‘Cook’.
2.Cover with lid and cook until selector control switches to ‘Warm’.
3.Stir rice, replace lid and stand for 10 minutes on ‘Warm’.
4.Transfer rice to a large, shallow dish.
5.Heat vinegar, sugar and salt in a small saucepan over a low heat until sugar dissolves. Sprinkle vinegar mixture over rice, mix well.
6.Use immediately as required in Sushi recipes.
TIP: Some Sushi recipes require the rice to be shaped by hand. To do this, combine 1 tablespoon rice vinegar with 1⁄4 cup water. Use this mixture to keep hands wet while shaping rice.
TIP: Any leftover Sushi Rice can be frozen.
Recommended Usage -
Seaweed Rolls
6 sheets Nori seaweed Sushi Rice
Wasabi paste, to taste
Add any combination of filings such as: Smoked salmon, thinly sliced Japanese pickled ginger and vegetables Finely sliced cucumber
Sashimi salmon or tuna
Avocado
Cooked asparagus
Fresh crab
Finely shredded lettuce
Mayonnaise
1.Place a sheet of seaweed, shiny side down on a sheet of parchment paper or a bamboo rolling mat.
2.Spread a portion of the rice over a third of the Nori sheet, leaving a border.
3.Spread a very thin layer of wasabi paste in a narrow line down the center of the rice. Top with a selection of fillings.
4.Using the paper or mat as a guide, roll up the Nori sheet to enclose the filling. Press to seal the edges.
5.Use a very sharp knife to cut the roll neatly into small portions.
6.Repeat with remaining Nori sheets and filling. Chill until ready to serve.
18 | 19 |