Rice recipes continued
Mushroom risotto
Serves
2 tablespoons olive oil
2 tablespoons butter
1 brown onion, finely diced
5 1⁄2 oz (150g) button mushrooms, sliced
2 1⁄2 Rice Duo cups Arborio rice
3 cups (750ml) chicken stock
1⁄4 cup grated Parmesan cheese
1 tablespoon chopped flat leaf parsley
1.Place butter, oil, onion, mushrooms and rice into the removable cooking bowl. Press Selector Control to ‘Cook’. Cook for 5 minutes or until the mushrooms are soft, stirring constantly to coat with oil.
2.Add stock. Cover with lid and cook until selector control switches to ‘Keep Warm’. Stir once during cooking.
3.Stir rice mixture and fold in cheese and parsley. Replace lid and stand for 10 minutes on ‘Keep Warm’ before serving.
Seafood paella
Serves
1⁄4 cup olive oil
1 Spanish onion, diced
3 cloves garlic, crushed
1 teaspoon freshly grated ginger
2 Rice Duo cups long grain rice, washed
4 cups (1 liter) seafood or chicken stock
17 oz (500g) mixed seafood (jumbo shrimp, calamari, octopus, mussel meat, white fish fillet)
1⁄2 cup roasted red capsicum, peeled and chopped 1 tablespoon fresh lime juice
2 tomatoes, diced
1⁄4 teaspoon chilli powder
2 tablespoons chopped fresh coriander
1.Place oil, onion, garlic, ginger and rice into the removable cooking bowl. Press Selector Control to ‘Cook’. Cook for 5 minutes, stirring constantly, to coat with oil.
2.Add stock. Cover with lid and cook for 10 minutes. Stir in seafood, capsicum and lime juice. Replace lid and cook until Selector Control switches to ‘Keep Warm’.
3.Stir rice mixture and fold in tomatoes, chilli and coriander. Replace lid and stand for 10 minutes on ‘Keep Warm’ before serving.
Sushi rice
4 Rice Duo cups short grain white rice, washed
4 cups (1 liter) water
2 tablespoons rice vinegar
2 tablespoons confectionery sugar
1⁄2 teaspoon salt
1 tablespoon rice vinegar, extra
1.Place washed rice and water into removable cooking bowl. Cover with lid. Press the Selector Control down to ‘Cook’.
2.Cook until Selector Control switches to
‘Keep Warm’.
3.Stir rice, replace lid and stand for 10 minutes on ‘Keep 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 – Sushi Rolls
6 Sheets Nori seaweed Sushi rice
Wasabi paste, to taste
Add any combination of fillings such as: Smoked salmon, thinly sliced Japanese pickled ginger and vegetables Finely sliced cucumber
Sashimi salmon or tuna Custard egg Avocado
Cooked asparagus Fresh crab
Finely shredded lettuce Mayonnaise
1.Place a sheet of seaweed, shiny side down on a sheet of baking 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 use.
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