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Capsicum and rice salad
Serves 4-6
1 Rice Duo cup brown rice, washed
1 Rice Duo cup wild rice mix, washed
2 cups (500ml) chicken stock
250g marinated roasted capsicum
75g feta cheese, diced
75g pitted black Kalamata olives
1 tablespoon basil pesto
1
⁄
3
cup Caesar salad dressing, prepared
1
⁄
4
cup Italian salad dressing, prepared
1 tablespoons sweet Thai chilli sauce
1. Place washed rice and stock into the removable
cooking bowl. Cover with lids. Press selector
control to ‘Cook’.
2. Cook until selector control switches to ‘Keep
Warm’. Stir once during cooking.
3. Allow rice to stand, covered with lid for
10 minutes on ‘Keep Warm’.
4. Transfer rice to a large, shallow dish and
spread evenly to cool. This helps to keep rice
grains separate.
5. In a large serving bowl, toss cooled rice with
capsicum, feta cheese and olives.
6. Combine pesto, salad dressings and chilli sauce in
a screw top jar. Shake well and toss through rice
salad just before serving.
Serve chilled.
Oriental wild rice salad
Serves 4-6
1 tablespoon olive oil
1 clove garlic, crushed
2 shallots, thinly sliced
2 Rice Duo cups wild rice mix, washed
2 cups (500ml) chicken stock
1
⁄
4
cup smoked almonds, halved
100g snow peas, blanched
1 tablespoons balsamic vinegar
2 teaspoons soy sauce
1
⁄
2
teaspoon sesame oil
1 tablespoon sweet Thai chilli sauce
1 tablespoon rice wine vinegar
1. Place oil, garlic, shallots and rice into the
removable cooking bowl. Press selector control
to ‘Cook’. Cook for 5 minutes, stirring constantly
to coat with oil.
2. Add stock, cover with lid and cook until selector
control switches to ‘Keep Warm’.
3. Allow rice to stand, covered with lid for 10
minutes on ‘Keep Warm’.
4. Transfer rice to serving dish. Stir in almonds
and snowpeas.
5. Combine vinegar, soy sauce, sesame oil, chilli
sauce and rice wine vinegar in a screw top jar.
Shake well and toss through salad just
before serving.
Serve warm.
Rice recipes
continued
Sushi rice
2 Rice Duo cups short grain white rice, washed
until water runs clear from the rice
2 cups (500ml) water
1 tablespoon rice vinegar
1 tablespoon castor sugar
1
⁄
4
teaspoon salt
1
⁄
2
tablespoon rice vinegar, extra
1. Place washed rice and water into removable
cooking bowl. Cover with lid. Press selector
control to ‘Cook’.
2. Cook until selector control switches to
‘Keep Warm’.
3. Stir rice, replace lid and stand for 10 minutes
on ‘Keep Warm’.
4. Transfer rice to a large, shallow dish and
spread evenly.
5. Heat vinegar, sugar and salt in a small saucepan
over a low heat until sugar dissolves. Sprinkle
vinegar mixture evenly over rice, mix well.
5. Use immediately as required in Sushi recipes.
TIP: Some Sushi recipes require the rice to be
shaped by hand. To do this, combine 1 tablespoon
rice vinegar with
1
⁄
2
cup water. Use this mixture to
keep hands wet while shaping rice.
TIP: Any leftover Sushi Rice can be frozen.
Recommended usage -
Sushi rolls
6 sheets Nori seaweed
Sushi Rice
Wasabi paste, to taste
Add any combination of filings such as:
Smoked salmon, thinly sliced
Japanese pickled ginger and vegetables
Finely sliced cucumber
Sashimi salmon or tuna
Custard egg
Avocado
Cooked asparagus
Fresh crab
Finely shredded lettuce
Mayonnaise
1 Place a sheet of seaweed, shiny side down on a
sheet of baking paper or a bamboo rolling mat.
2. Spread a portion of the rice over a third of the
Nori sheet, leaving a border.
4. Spread a very thin layer of wasabi paste in a
narrow line down the centre of the rice. Top with
a selection of fillings.
5. Using the paper or mat as a guide, roll up the
Nori sheet to enclose the filling. Press to seal
the edges.
6. Use a very sharp knife to cut the roll neatly into
small portions.
7. Repeat with remaining Nori sheets and filling.
Chill until ready to serve.
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