Sunbeam ST6820 Saffron Rice, Minted Tabouli Salad, cup uncooked white rice, Recipes continued

Recipes (continued)

Saffron Rice

Serves: 4

Preparation: 5 minutes

Cooking: 30 minutes

1 cup uncooked white rice

2-3 threads of saffron, or pinch saffron powder

1 small brown onion, finely chopped

1.Place rice into the rice cooker bowl. Combine the saffron with 1 cup of water in a jug. Pour over rice and add the onion.

2.Position the rice cooker bowl in a steaming tray. Place lid on and set timer (30 mins).

Nutritional per serve: 0.2g fat; 767kJ;

0.05g sat fat; 0.7g fibre; 40g carbohydrate.

Minted Tabouli Salad

Serves: 4

Preparation: 10 minutes (+ 15 minutes cooling time)

Cooking: 20 minutes

¼ cup cracked wheat (burghul)

2 cups finely chopped fresh flat-leaf parsley

4 green shallots, ends trimmed, finely chopped

¼cup mint leaves, finely chopped

250g punnet cherry tomatoes, halved

3 lemons, juiced

1 tablespoon olive oil

1.Place cracked wheat and ½ cup of water into the rice cooker bowl. Position the rice cooker bowl in a steaming tray. Place lid on and set timer (20 mins).

2.Transfer cracked wheat to a glass bowl. Set aside for 15 minutes to cool. Add remaining ingredients and stir to combine.

Nutritional per serve: 4.9g fat; 483kJ;

0.6g sat fat; 3.5g fibre; 11g carbohydrate.

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