Rice Recipes continued
Pilaf with Spinach and Pine Nuts | Serves | |
2 | tablespoons oil |
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1 | onion, sliced |
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300g white rice, rinsed (2 rice cups) 360mls vegetable stock (2 rice cups) 100g spinach
80g pine nuts
Salt and pepper, to taste
1.Press MENU button to SAUTÉ. Heat oil in pan.
2.Add onion cook until golden. Add rice and stir to coat. Add stock and spinach. 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.Use rice paddle to separate grains. Garnish with pine nuts to serve. Season with salt and pepper.
Kumara and Pea Rice Cakes
Makes 20 approximately
This is a great recipe that you can use with your leftover rice.
2 tablespoons oil
2 teaspoons ground cumin
½teaspoon ground coriander 1 clove garlic, crushed
300g long grain white rice, rinsed (2 rice cups)
360 mls vegetable stock (2 rice cups)
500g kumara, peeled, cut into 1cm pieces
2 cups frozen peas, thawed
1 cup packet bread crumbs
2 eggs, lightly beaten
2tablespoons
1.Press MENU button to SAUTÉ. Add half the oil to pan with cumin, coriander and garlic, stir until fragrant.
2.Add rice and stir until coated. Add vegetable stock and kumara. 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. Season with salt and pepper.
4.Stir through peas, bread crumbs, egg and parsley. Using clean hands, mould ¼ cup rice mixture into 1cm thick rice cakes.
5.Press MENU button to SAUTÉ. Add remaining oil to cleaned pan and cook cakes in batches for
19
