Recipes (continued)
Brown Rice Salad
Serves:
2 corn cobs, husks removed
1 cup brown rice, rinsed
185g tin tuna, drained, flaked
2 stalks celery, chopped
150g cherry tomatoes, cut into quarters
¼cup chopped fresh
¼cup lemon juice
Salt and pepper, to taste
1.Place corn in one steamer basket. Place rice in the rice cooker bowl. Add 1 cup water. Place the rice cooker bowl in second steaming basket.
2.Place lid on the basket and set timer to
60 minutes. Steam corn for 35 minutes or until cooked. Remove corn and leave to cool.
3.Continue to steam rice for 25 minutes or until cooked.
4.Transfer rice to a large bowl. Using a sharp knife cut kernels from corn. Add corn and remaining ingredients. Season with salt and pepper. Serve.
Chicken Pilaf
Serves:
1 (225g) chicken breast
1 cup frozen peas
1 cup basmati rice, rinsed
1 orange, rind finely grated, juiced 1 tsp rind
2/3 cup chicken stock
3 green onions (shallots), thinly sliced
1/3 cup currants
1/3 cup slivered almonds, toasted
2tablespoons finely chopped fresh
2tablespoon finely chopped fresh mint Salt and pepper, to taste
Lemon wedges, to serve
1.Place chicken in one steamer basket. Place peas in second steamer basket.
2.Place rice into the rice cooker bowl. Add
1/3 cup orange juice and stock. Place rice cooker bowl in third steamer basket.
3.Place lid on the basket and set timer to
30 minutes. Steam peas for 10 minutes. Transfer to a bowl. Steam chicken for 20 minutes. Transfer chicken to a plate and cover with foil. Continue to steam rice for 10 minutes or until cooked.
4.Transfer rice to a large bowl. Shred chicken and add to rice. Add peas and remaining ingredients and stir to combine. Season with salt and pepper. Serve with lemon wedges.
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