Rice Recipes continued
Middle Eastern Chicken Pilaf | Serves: |
300g basmati rice, rinsed (2 rice cups) 360mls chicken stock (2 rice cups) 300g cooked chicken, shredded
1 cup frozen peas, cooked
3 long green onions, finely sliced ¹/³ cup currants
¹/³ cup pistachio kernels, toasted
¼cup flat- leaf parsley, finely chopped
¼cup mint, finely chopped
Dressing
2 tablespoons olive oil
2 teaspoons finely grated orange rind ¹/³ cup orange juice
½teaspoon ground cumin
½teaspoon ground coriander Salt and pepper, to taste
1.Place rice in pan and add stock. Place lid on pan.
2.Press MENU button to RICE. When cooking is complete, it will automatically switch to KEEP WARM. Leave rice in the pan with lid on for 5 to 10 minutes to stand.
3.Use rice paddle to separate grains. Add chicken and remaining ingredients.
4.Combine ingredients for dressing in a jug. Whisk. Pour over rice. Season with salt and pepper and toss to combine.
Fried Rice | Serves |
1 tablespoon peanut oil |
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2 eggs, lightly beaten |
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100g bacon rashers, chopped |
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300g long grain rice, rinsed (2 rice cups) 360mls water (2 rice cups)
4 long green onions, finely sliced
¾cup frozen peas, cooked 2 tablespoons light soy sauce
1.Press MENU button to SAUTÉ. Heat 1 teaspoon of the oil in the pan.
2.Heat remaining oil until hot. Add bacon and sauté for 2 to 3 minutes or until browned. Transfer to a bowl.
3.Place rice in the pan and add water. Place lid on pan.
4.Press menu button to RICE. When cooking is complete, it will automatically switch to KEEP WARM. Leave rice in the pan with lid on for 5 to 10 minutes to stand.
5.Stir through onions, peas, soy sauce, bacon and egg.
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