Kambrook KRC350, Instruction Booklet

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15
Seafood Paella
Serves 2-4
1 tablespoon olive oil
1 small Spanish onion, peeled and diced
1 clove garlic, peeled and crushed
½ teaspoon freshly grated ginger
1 (Profile) cup long grain rice, washed
2 cups/500ml seafood or chicken stock
250g mixed seafood (prawns, calamari,
octopus,
mussel meat, white fish fillet)
¼ cup roasted red capsicum, peeled and
chopped
2 teaspoons fresh lime juice
1 tomato, peeled and diced
¼ teaspoon chilli powder
2 tablespoons chopped fresh coriander
1.
Place oil, onion, garlic, ginger and
rice into the removable cooking bowl.
2.
Press the selector control lever to
‘COOK’ .Cookfor 5 minutes, stirring
constantly to coat with oil.
3.
Add stock, cover with lid and cook for
10 minutes. Stir in seafood, capsicum
and lime juice. Replace lid and cook
until the selector control lever switches
to ‘KEEP WARm’.
4.
Lightly fluff the rice mixture then fold
in tomatoes, chilli and coriander.
Replace lid and stand for 10 minutes
on ‘KEEP WARm’ before serving.
Oriental Wild Rice Salad
Ser ves 2-4
1 tablespoon oil
1 clove garlic, peeled and crushed
2 shallots, thinly sliced
2 (Profile) cups wild rice mix, washed
2 cups/500ml chicken stock
100g snow peas, blanched
¼ cup smoked almonds, halved
1 tablespoon balsamic vinegar
1 tablespoon rice wine vinegar
2 teaspoons soy sauce
½ teaspoon sesame oil
1 tablespoon sweet Thai chilli sauce
1.
Place oil, garlic, shallots and rice into
the removable cooking bowl.
2.
Press the selector control lever to
‘COOK’ .Cookfor 5 minutes, stirring
constantly to coat with oil.
3.
Add stock, cover with lid and cook
until the selector control lever switches
to ‘KEEP WARm’.
4.
Allow rice to stand for 10 minutes on
‘KEEP WARm’ then lightly fluff the rice
mixture and transfer to a serving dish.
Fold in snow peas and almonds.
5.
Combine vinegars, soy sauce, sesame
oil and chilli sauce in a screw top jar
and shake well.
6.
Toss dressing through rice salad and
serve warm.