recipes
THAI BROWN RICE SALAD
Serves 4 - 6
INGREDIENTS
2 Tablespoons oil
2 cloves garlic, crushed
6 green onions, thinly sliced
300g long or short grain brown rice, washed and rinsed well
4 cups/1 litre chicken stock
200g snow peas, sliced
2 Tablespoons balsamic vinegar
1 Tablespoon soy sauce
1 teaspoon sesame oil
2 Tablespoons Sweet Thai Chilli sauce
2 Tablespoons rice wine vinegar ¼ cup toasted slivered almonds
METHOD
Sauté Setting
1.Press the MENU SELECTOR button to the SAUTÉ setting. Heat for 3 minutes with the lid on.
2.Remove lid, add oil, heat 1 minute. Add garlic, green onions and rice, cover with lid, cook for 3 minutes or until onion has softened slightly, stirring occasionally.
Rice Setting
1.Stir in stock, mixing well. Cover with lid and press the MENU SELECTOR button to the RICE setting.
2.When Risotto & Rice™ has automatically switched to the WARM setting, which will take about 10 to 15 minutes, stir through snow peas and spoon rice mixture into a serving dish.
3.Combine balsamic vinegar, soy sauce, sesame oil, sweet chilli sauce and rice wine vinegar. Toss lightly through rice with almonds
Serve warm or cold
TROPICAL MANGO RICE
Serves 4
INGREDIENTS
275g short grain white rice, washed and drained
1 cup/250ml mango nectar
1 cup/250ml water
450g can sliced peaches, drained, juice reserved
2 teaspoons finely grated lime rind
½cup/125ml coconut cream ¼ cup/60ml passionfruit pulp 1 Tablespoon cinnamon sugar
METHOD
Rice Setting
1.Place washed rice, mango nectar, water and reserved peach juice (set peach slices aside) into the removable cooking bowl, mixing well . Cover with lid.
2.Press the MENU SELECTOR button to the RICE setting.
3.When Risotto & Rice™ has automatically switched to the WARM setting, stir through lime rind, coconut cream and passionfruit pulp. Cover with lid and stand for 10 minutes on WARM setting.
Serve warm with reserved peaches and sprinkle with cinnamon sugar
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