VEGETARIAN
Turkish pilaf
Serves 4 to 6
INGREDIENTS
60g butter, melted
1 Tablespoon olive oil
1 Spanish onion, diced
2 cloves garlic, crushed
1 teaspoon lightly crushed cardamom seeds
1 teaspoon ground cumin
1 teaspoon tumeric
1 bay leaf
1 teaspoon salt, if desired
Freshly ground black pepper, if desired 1 teaspoon turmeric
1 teaspoon salt
1 bay leaf
3 Rice Duo cups Basmati rice, washed
6 cups/1.5 Litres vegetable stock
½cup shelled pistachio nuts, finely chopped 100g chopped dried apricots
100g chopped dried figs
2 Tablespoons chopped fresh coriander
METHOD
1.Place butter and oil into removable cooking bowl. Press Selector Control to ‘Cook’. Heat for 1 minute, add onion, garlic, spices, bay leaf, salt and pepper. Cook for 2 minutes stirring constantly. Add rice, stir to coat with oil.
2.Add chicken stock, cover with lid and cook until Selector Control switches to ‘Warm’. Stir once during cooking.
3.Stir rice and fold through nuts, apricots, figs and coriander. Replace lid and stand for 10 minutes on ‘Warm’ before serving.
Tomato and zucchini risotto
Serves 4 to 6
INGREDIENTS
2 Tablespoons olive oil
1 small leek, washed, trimmed and thinly sliced
2 cloves garlic, crushed
1½ Rice Duo cups Arborio rice 440g can diced tomatoes
½cup/125ml dry white wine
3 cups/750ml chicken stock
½cup grated Parmesan cheese
1 cup grated zucchini
2 Tablespoons toasted pine nuts
METHOD
1.Place oil into removable cooking bowl. Press Selector Control down to ‘Cook’. Heat for 1 minute, add leek and garlic. Cook for 2 minutes, stirring constantly. Add rice, stir to coat with oil.
2.Add tomatoes, wine and stock. Cover with lid and cook until Selector Control switches to ‘Warm’. Stir once during cooking.
3.Stir rice and fold in cheese, zucchini, and pine nuts. Replace lid and stand for 10 minutes on ‘Warm’ before serving.
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