Rice recipes continued
Capsicum and rice salad
Serves
1 Rice Duo cup white rice, washed
1 Rice Duo cup brown rice washed
1 Rice Duo cup wild rice mix, washed
5 cups (11⁄4 liters) chicken stock
13 oz (375g) marinated roasted capsicum, finely sliced
41⁄2 oz (125g) Fetta cheese, diced
51⁄2 oz(150g) pitted black Kalamata olives
2 tablespoons basil pesto
3⁄4 cup Caesar salad dressing, prepared
1⁄2 cup Italian salad dressing, prepared
2 tablespoons sweet Thai Chilli sauce
1.Place washed rice and stock into the removable cooking bowl. Cover with lid. Press Selector Control to ‘Cook’.
2.Cook until Selector Control switches to ‘Keep Warm’. Stir once during cooking.
3.Allow rice to stand, covered with lid, for 10 minutes on ‘Keep Warm’.
4.Transfer rice to a large, shallow dish to cool. This helps to keep rice grains separate.
5.In a large serving bowl, toss cooled rice with capsicum, Fetta cheese and olives.
6.Combine pesto, salad dressings and chilli sauce in a screw top jar. Shake well and toss through rice salad just before serving. Serve chilled.
Oriental wild rice
Serves
2 tablespoons oil
2 cloves garlic, crushed
4 shallots, thinly sliced
21⁄4 Rice Duo cups wild rice mix, washed 4 cups (1 liter) chicken stock
7 oz (200g) snow peas, blanched
1⁄4 cup smoked almonds, halved
2 tablespoons balsamic vinegar
3 teaspoons soy sauce
1 teaspoon sesame oil
2 tablespoon sweet Thai chilli sauce
2 tablespoon rice wine vinegar
1.Place oil, garlic, shallots 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 until Selector Control switches to ‘Keep Warm’. Stir once during cooking.
3.Allow rice to stand, covered with lid, for 10 minutes on ‘Keep Warm’.
4.Transfer rice to serving dish. Stir in snow peas and almonds.
5.Combine vinegar, soy sauce, sesame oil, chilli sauce and vinegar in a screw top jar and shake well. Toss through salad to serve. Serve warm.
Turkish Pilaf
Serves
3 tablespoons butter
1 tablespoon olive oil
1 Spanish onion, diced
2 cloves garlic, crushed
1 teaspoon lightly crushed cardamom seeds
1 teaspoon ground cumin Freshly ground black pepper 1 teaspoon turmeric
1 teaspoon salt
1 bay leaf
3 Rice Duo cups Basmati rice, washed
6 cups (11⁄2 liters) chicken stock
1⁄2 cup shelled pistachio nuts, finely chopped
3 1⁄2 oz (100g) chopped dried apricots
3 1⁄2 (100g) chopped dried figs
2 tablespoons chopped fresh coriander
1.Place butter, oil, onion, garlic, spices 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 until Selector Control switches to ‘Keep Warm’. Stir once during cooking.
3.Stir rice mixture and fold in nuts, apricots, figs and coriander. Replace lid and stand for 10 minutes on ‘Keep Warm’ before serving.
Mango Tropical creamed rice
Serves
13⁄4 Rice Duo cups short grain white rice, washed 1 cup (250ml) mango nectar
1 cup (250ml) water
15 1⁄2 oz (450g) can sliced peaches drained, juice reserved
2 teaspoons lime rind
1⁄2 cup coconut cream
1⁄4 cup passionfruit pulp
1 tablespoon cinnamon sugar
1.Place rice, mango nectar, water and reserved peach juice into the removable cooking bowl and stir to combine. Cover with lid and press Selector Control to ‘Cook’.
2.Cook until Selector Control switches to ‘Keep Warm’. Stir once during cooking.
3.Stir rice mixture and fold in lime rind, coconut cream and passionfruit pulp. Replace lid and stand for 10 minutes on ‘Keep Warm’.
4.Serve warm with peaches and dusted with cinnamon sugar.
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