Breville RC16XL manual Sushi Rice, Pepper and Rice Salad, Oriental Wild Rice Salad

BR6484 RC16XL Book_AM 17/2/06 12:50 PM Page 18

RECIPES cont’d RECIPES cont’d

SUSHI RICE

4 Rice Duo 6 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.

PEPPER AND RICE SALAD

Serves 4-6

1 Rice Duo 6 cup white rice, washed

1 Rice Duo 6 cup brown rice, washed

1 Rice Duo 6cup wild rice mix, washed

5 cups chicken stock

121⁄2 oz (375g) marinated roasted red pepper, finely sliced

4 oz (120g) feta cheese, diced

5 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 Chili sauce

1.Place washed rice and stock into the removable cooking bowl. Press selector control to ‘Cook’.

2.Cover with lid and cook until selector control switches to ‘Warm’. Stir once during cooking.

3.Allow rice to stand, covered with lid, for 10 minutes on ‘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 pepper, feta cheese and olives.

6.Combine pesto, salad dressings and chili sauce in a screw top jar. Shake well and toss through rice salad just before serving. Serve chilled.

ORIENTAL WILD RICE SALAD

Serves 4-6

2 tablespoons oil

2 cloves garlic, crushed

4 shallots, thinly sliced

21⁄4 Rice Duo 6 cups wild rice mix, washed 4 cups 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 chili sauce

2 tablespoons rice wine vinegar

1.Place oil into the removable cooking bowl. Press selector control to ‘Cook’. Heat for 1 minute, add garlic and shallots. Cook for 2 minutes, 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.Allow rice to stand, covered with lid, for 10 minutes on ‘Warm’.

4.Transfer rice to serving dish. Stir in snow peas and almonds.

5.Combine vinegar, soy sauce, sesame oil, chili sauce and vinegar in a screw top jar and shake well. Toss through salad to serve. Serve warm.

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