18
Recipes
Turkish Pilaf
Serves 2-4
1 tablespoon butter
1 tablespoon olive oil
1 small Spanish onion, peeled and diced
1 clove garlic, peeled and crushed
½ teaspoon lightly crushed
cardamom pods
½ teaspoon ground cumin
Freshly ground black pepper
½ teaspoon turmeric
½ teaspoon salt
1 bay leaf
1½ scoops Basmati rice, washed
3 cups/750ml chicken stock
¼ cup shelled pistachio nuts,
finely chopped
¼ cup chopped dried apricots
¼ cup chopped dried figs
1 tablespoon chopped fresh coriander
1.
In a pot melt the butter. Add the oil,
onion, garlic and spices and sauté
until translucent. Place the mixture
into the removable cooking bowl.
2.
Add the rice and stock. Cover with the
lid and cook until the selector control
lever switches to ‘WARM’.
3.
Lightly fluff the rice mixture then fold
in nuts, apricots, figs and coriander.
Replace lid and stand for 10 minutes
on ‘WARM’ before serving.
Spiced Rice
Serve 4
2 scoop long grain white rice
2 scoop chicken stock
1 cinnamon stick
2 cardamom pod
2 coriander seed
2 whole cloves
2 tablespoon orange juice
1 teaspoon lemon rind
1 tablespoon finely chopped mint
80g pistachio nuts, de-shelled
1.
Place rice, chicken stock, spices, juice
and rind into the removable cooking
bowl and cover with the lid.
2.
Press the selector control lever down
to ‘COOK’ setting. Cook until the
selector control lever switches to
'WARM'
3.
Serve with fresh mint and pistachio
nuts.
Summary of Contents for KRC150
Page 1: ...Suits all KRC150 models INSTRUCTION BOOKLET...
Page 19: ...19 Notes...
