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Turkish pilaf
Serves 4-6
3 tablespoons ghee or clarified butter
1 tablespoon olive oil
1 Spanish onion, diced
2 cloves garlic, crushed
1 teaspoon lightly crushed cardamom seeds
1 teaspoon ground cumin
Freshly ground black pepper
1 teaspoon turmeric
1 teaspoon salt
1 bay leaf
3 Rice Duo cups Basmati rice, washed
6 cups (1
1
⁄
2
litres) chicken stock
1
⁄
2
cup shelled pistachio nuts, finely chopped
100g chopped dried apricots
100g chopped dried figs
2 tablespoons chopped fresh coriander
1. Place ghee, oil, onion, garlic, spices 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’. Stir once
during cooking.
3. Stir rice mixture and fold in nuts, apricots, figs and
coriander. Replace lid and stand for 10 minutes on
‘Keep Warm’ before serving.
Mango tropical creamed rice
Serves 4-6
1
3
⁄
4
Rice Duo cups short grain white rice, washed
1 cup (250ml) mango nectar
1 cup (250ml) water
450g can sliced peaches,
drained, juice reserved
2 teaspoons lime rind
1
⁄
2
cup coconut cream
1
⁄
4
cup passionfruit pulp
1 tablespoon cinnamon sugar
1. Place rice, mango nectar, water, and reserved
peach juice into the removable cooking bowl and
stir to combine. Cover with lid and press Selector
Control to ‘Cook’.
2. Cook until Selector Control switches to ‘Keep
Warm’. Stir once during cooking.
3. Stir rice mixture and fold in lime rind, coconut
cream and passionfruit pulp. Replace lid and stand
for 10 minutes on ‘Keep Warm’.
4. Serve warm with peaches and dusted with
cinnamon sugar.
Rice recipes
continued
Capsicum and rice salad
Serves 4-6
1 Rice Duo cup white rice, washed
1 Rice Duo cup brown rice, washed
1 Rice Duo cup wild rice mix, washed
5 cups (1
1
⁄
4
litres) chicken stock
375g marinated roasted capsicum, finely sliced
125g Feta cheese, diced
150g pitted black Kalamata olives
2 tablespoons basil pesto
3
⁄
4
cup Caesar salad dressing, prepared
1
⁄
2
cup Italian salad dressing, prepared
2 tablespoons sweet Thai Chilli sauce
1. Place washed rice and stock into the removable
cooking bowl. Cover with lid. 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 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
2 tablespoons oil
2 cloves garlic, crushed
4 shallots, thinly sliced
2
1
⁄
4
Rice Duo cups wild rice mix, washed
4 cups (1 litre) chicken stock
200g snow peas, blanched
1
⁄
4
cup smoked almonds, halved
2 tablespoons balsamic vinegar
3 teaspoons soy sauce
1 teaspoon sesame oil
2 tablespoon sweet Thai chilli sauce
2 tablespoons 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’. Stir
once during cooking.
3. Allow rice to stand, covered with lid, for 10
minutes on ‘Keep Warm’.
4. Transfer rice to serving dish. Stir in snow peas
and almonds.
5. Combine vinegar, soy sauce, sesame oil, chilli
sauce and vinegar in a screw top jar and shake
well. Toss through salad to serve. Serve warm.
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