TURKISH PILAF
Serves
60g ghee or butter
1 tablespoon olive oil
1/2 Spanish onion, diced
1 clove garlic, crushed
1/2 teaspoon lightly crushed cardamom pods
1 teaspoon ground cumin Freshly ground black pepper 1/2 teaspoon turmeric
1/2 teaspoon salt
1 bay leaf
3 cups Basmati rice, washed
2 cups chicken stock
TIP: for a salad add -
1/2 cup shelled pistachio nuts, finely chopped
1/2 cup chopped dried apricots
1/2 cup chopped dried figs
2 tablespoons chopped fresh coriander
1.Place ghee and oil into the removable cooking bowl of the Kambrook Rice Express.
2.Press selector control lever down to “Cook” setting. Heat for 1 minute, add onion, garlic and spices. Cook for 2 minutes stirring constantly.
3.Add rice and stock. Cook with the lid on, until the Kambrook Rice Express automatically switches to “Keep Warm” setting. Stir once during cooking.
4.Fluff rice, then fold through nuts, apricots, figs and coriander. Close lid and allow to stand for 10 minutes on “Keep Warm” setting before serving.
SPICY RICE
Serve 4
11/2 cups long grain white rice
11/2 cups chicken stock
1 cinnamon stick
2 cardamom pods
2 coriander seeds
1 whole clove
1 tablespoon orange juice
2 teaspoons lemon rind
1 tablespoon finely chopped mint
125g shelled pistachio nuts
1.Place rice, stock and whole spices into the removable cooking bowl of the Kambrook Rice Express.
2.Press selector control lever down to “Cook” setting. Cook with the lid on, until the Kambrook Rice Express automatically switches to “Keep Warm” setting. Stir once during cooking.
3.Fluff rice, then fold through orange juice, rind, mint and pistachios. Close lid and allow to stand for 10 minutes on “Keep Warm” setting before serving.
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