Recipes continued
Pine Nut & Rice Stuffing for Turkey
3.5kg turkey
1 tablespoon butter or oil
3 onions, peeled and finely chopped
2 cups brown rice, cooked in Rice Perfect
250g dried apricots, roughly chopped
11/2 cups pine nuts, roughly chopped
2 tablespoons brandy or wine
1.Heat butter or margarine in a pan and lightly sauté onions.
2.Combine with remaining ingredients. Place stuffing into cavity of turkey and truss. Bake for approximately
Bacon and Pineapple Stuffing for Chicken No. 16 chicken
1 cup white or brown rice, cooked in Rice Perfect
1/3 cup crushed pineapple, well drained
2 rashers bacon, rind removed and roughly chopped
4 green onions, chopped
1 egg
1 teaspoon mixed herbs
1.Combine all ingredients. Place into cavity of chicken and truss.
2.Bake for approximately 1 hour and 20 minutes, or until cooked. Baste chicken with juices throughout baking.
Pilau | Serves 6 |
1 tablespoon (20 grams) butter or margarine
2 small onions, peeled and finely chopped
2 green onions, finely sliced
2 cups uncooked white rice, long grain
1 x 440g can corn kernels, drained
1 red capsicum, seeds removed and cut into thin strips
21/2 cups (625ml) chicken or vegetable stock
1.Melt butter or margarine in a pan and sauté onions until tender.
2.Add onions, rice, corn and capsicum. Cook for
3.Transfer rice mixture to Rice Perfect. Pour stock over rice.
4.Cover and depress lever to “COOK”. Allow to stand for 10 minutes. Serve hot.
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