BR4413 RC19XL Book USA.qxd 21/8/03 9:45 PM Page 20

RECIPES cont’d

PEPPER AND RICE SALAD

Serves 4-6

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

1212 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

34 cup Caesar salad dressing, prepared

12 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

214 Rice Duo cups wild rice mix, washed 4 cups chicken stock

7 oz (200g) snow peas, blanched

14 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 4-6

134 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

12 cup coconut cream

14 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 4-6

112 Rice Duo cups short grain white rice, washed

2 cups water

14 cup warmed honey

2 tablespoons butter, melted

1 cup cream

12 cup fresh or frozen blueberries

12 cup fresh or frozen raspberries

12 cup fresh or frozen blackberries

12 cup fresh or frozen strawberries

14 cup confectioners’ sugar

14 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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Breville RC19XL manual Steamed Recipes, Pepper and Rice Salad, Oriental Wild Rice Salad, Mango Tropical Rice Pudding