RECIPES
CURRIED RICE
2 measures or |
|
375 ml | long grain rice |
15 ml (1 tbsp.) | margarine or butter |
15 ml (1 tbsp.) | finely chopped onion |
3 – 5 ml (1/2 – 1 tsp.) | curry powder |
1.5 ml (1/4 tsp.) | salt |
1.5 ml (1/4 tsp.) | pepper |
60 ml (1/4 cup) | slivered almonds, toasted* |
Cook rice in Rice Cooker. Heat margarine in a 1 litre (quart) saucepan, until melted. Cook onion in margarine, stirring occasionally, until tender. Stir
in curry powder, salt and pepper. Stir into cooked rice. Sprinkle with almonds. Serve immediately.
Makes 4 servings.
*To toast almonds, heat oven to 175ºC (350°F). Bake uncovered in ungreased, shallow pan, about 10 minutes, stirring occasionally, until golden brown.
RICE PILAF
1/2 | green pepper, small dice |
1/2 | red pepper, small dice |
1 | small onion, diced |
3 ml (1/2 tsp) | thyme, dried |
1.5 ml (1/4 tsp) | salt |
| pepper to taste |
15 ml (1 tbsp.) | olive oil |
2 measures or 375 ml | long grain rice |
| |
4 measures or 750 ml | chicken broth |
(3 cups) |
|
Add olive oil to the rice bowl. Switch the Rice Cooker to ‘Cook’. Add green and red pepper, onion, thyme, salt and pepper. Cook for 2 – 3 minutes. Add raw rice and stir to mix ingredients. Add chicken broth. Cook as per directions in the ‘How to Cook Rice’ section. NOTE: Do not leave rice on warm cycle longer than 1 hour to keep flavours fresh.
Makes 6 – 8 servings | 10 |
