Sunbeam RC2650, RC2350, RC4750 Brown Rice Salad, Middle Eastern Chicken Pilaf Serves, Dressing

Recipes for use with Steamer Tray - RC2650, RC4750

Brown Rice Salad Serves 4-6

300g (2 rice cups) brown rice, rinsed * see page 8

3 small corn cobs, husks removed

4 green onions (shallots), thinly sliced

185g tin tuna, drained, flaked

¹⁄³ cup chopped sundried tomatoes

½cup pitted kalamata olives, chopped

¹⁄³ cup chopped fresh basil leaves ¹⁄³ cup lemon juice

Salt and pepper, to taste

1.Place washed rice in the cooking pan. Add 540mls water (3 rice cups) or pour water in cooking pan to level indicator 3.

2.Place the steamer basket on top of the cooking pan. Place corn in the steamer basket.

3.Place lid on steamer basket. Depress automatic control lever to “COOK”. Remove steamer basket and corn after

25 minutes. Replace lid. When cooking is complete, the lever will automatically switch to the “KEEP WARM” mode. Leave rice in the cooking pan with lid on for 10-15 minutes.

4.Remove rice and transfer to a sieve. Wash rice until rice grains separate. Drain and place in a bowl.

5.Using a sharp knife cut kernels from corn. Add corn and remaining ingredients. Season with salt and pepper and toss to combine. Serve.

Middle Eastern Chicken Pilaf Serves 4-6

300g (2 rice cups) basmati rice, rinsed

*see page 8 360mls chicken stock

2 x 150g small chicken breast fillets

1 cup frozen peas, thawed

3 green onions (shallots), thinly sliced

¹⁄³ cup currants

¹⁄³ cup pistachio kernels, toasted

¼cup finely chopped fresh flat-leaf parsley leaves

¼cup finely chopped fresh mint leaves

Dressing

2 tablespoons olive oil

2 teaspoons finely grated orange rind

¹⁄³ cup orange juice

½ teaspoon ground cumin ½ teaspoon ground coriander Salt and pepper, to taste

1.Place washed rice in the cooking pan. Add chicken stock.

2.Place the steamer basket on top. Place chicken in the steamer basket and place lid on steamer basket. Depress automatic control lever to “COOK”. When cooking is complete, the lever will automatically switch to the “KEEP WARM” mode. Leave rice and chicken for 10-15 minutes to stand.

3.Transfer chicken to a plate. Shred the chicken once it has cooled. Transfer rice to a serving bowl. Stir with a fork to separate grains. Add chicken and remaining ingredients.

4.Combine ingredients for dressing in a jug. Pour over rice. Season with salt and pepper and toss to combine. Serve.

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