BR4413 RC19XL Book USA.qxd 21/8/03 9:45 PM Page 20
RECIPES cont’d
PEPPER 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 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
2 tablespoons oil
2 cloves garlic, crushed
4 shallots, thinly sliced
21⁄4 Rice Duo 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.
STEAMED RECIPES
MANGO TROPICAL RICE PUDDING
Serves
13⁄4 Rice Duo cups short grain white rice, washed
1 cup mango nectar
1 cup water
15 oz (450g) can sliced peaches, drained, juice reserved
2 teaspoons lime zest
1⁄2 cup coconut cream
1⁄4 cup passionfruit pulp (can be found frozen in Asian markets)
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 ‘Warm’. Stir once during cooking.
3.Stir rice mixture and fold through lime zest, coconut cream and passionfruit pulp. Replace lid and stand for 10 minutes on ‘Warm’.
4.Serve warm with peaches and dusted with cinnamon sugar.
WILD BERRY RICE PUDDING
Serves
11⁄2 Rice Duo cups short grain white rice, washed
2 cups water
1⁄4 cup warmed honey
2 tablespoons butter, melted
1 cup cream
1⁄2 cup fresh or frozen blueberries
1⁄2 cup fresh or frozen raspberries
1⁄2 cup fresh or frozen blackberries
1⁄2 cup fresh or frozen strawberries
1⁄4 cup confectioners’ sugar
1⁄4 cup water
2 tablespoons port
1.Place rice and water into the removable cooking bowl. Cover with lid and press selector control to ‘Cook’.
2.Cook until selector control switches to ‘Warm’. Stir once during cooking.
3.Stir rice and fold in honey, butter, and cream. Replace lid and stand for 10 minutes on ‘Warm’.
4.Place blueberries, raspberries, blackberries, strawberries, confectioners' sugar, water and port into the bowl of a food processor or blender and process until smooth.
5.Fold berry mixture through rice mixture then transfer to serving glasses.
6.Serve topped with extra berries and cream if desired.
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