Sunbeam RC4900 manual Smoked Trout Kedgeree, Vegetarian Biryani, Rice Recipes continued

Rice Recipes continued

Smoked Trout Kedgeree		Serves 4-6
2	tablespoons olive oil
1 onion, finely chopped
2	cloves garlic, crushed
2 teaspoons curry powder

300g basmati rice, rinsed (2 rice cups) 360mls water (2 rice cups)

180g smoked trout fillet, flaked

1 lemon, rind finely grated, juiced

¹/³ cup flat-leaf parsley, finely chopped

4hard-boiled eggs, cut into quarters Salt and pepper, to taste

1.Press MENU button to SAUTÉ. Heat oil in pan.

2.Add onion and garlic and cook for 3 minutes or until soft. Stir in curry powder. Add rice and stir to coat. Add water. Place lid on pan.

3.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.

4.Stir through trout, lemon rind, ¼ cup lemon juice and parsley. Season with salt and pepper. Serve topped with egg.

Note: You can use smoked cod instead of trout if you prefer. The best way to cook this is to poach in a little milk for about 10 minutes or until fish flakes. Drain fish and flake.

Vegetarian Biryani	Serves 4 -6
20g butter
2 cloves garlic, crushed
¾ cup balti paste
2 cardamom pods, bruised
2 cloves
1 cinnamon stick

450g basmati rice, rinsed (3 rice cups) 540mls vegetable stock (3 rice cups)

3 long green onions, finely sliced

100g almonds, slivered

¼cup coriander, chopped 1 red chilli, finely sliced Salt & pepper to taste

1.Press MENU button to SAUTÉ. Melt butter in the pan. Add garlic, balti paste, cardamom pods, cloves and cinnamon. Cook stirring for 1-2 minutes or until fragrant.

2.Mix rice, spices, stock, green onions and almonds. Cover. 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. Season with salt and pepper.

3.Use rice paddle to separate grains. Stir through coriander and chilli.

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