20
Turkish Pilaf
Serves 2-4
1 tablespoon ghee or 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.
Place butter, oil, onion, garlic, spices
and rice into the removable cooking
bowl.
2.
Press the selector control lever to
‘COOK’. Cook for 5 minutes, stirring
constantly to coat with oil.
3.
Add stock, cover with lid and cook
until the selector control lever switches
to ‘WARM’.
4.
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
1 scoop long grain white rice
1 cup chicken stock
1 cinnamon stick
1 cardamom pod
1 coriander seed
1 whole clove
1 tablespoon orange juice
1 teaspoon lemon rind
2 teaspoons finely chopped mint
60g pistachio nuts, de-shelled
1.
Place rice, chicken stock, spices, juice
and rind into the removable cooking
bowl of the Kambrook Rice Express
and place the Glass lid on.
2.
Press the selector control lever down
to ‘COOK’ setting. Cook for 20
minutes, stirring every 5 minutes
3.
Switch Kambrook Rice Express
to ‘WARM’.
4.
Serve with fresh mint and pistachio
nuts.
Summary of Contents for KRC80
Page 2: ...Suits all KRC80 models INSTRUCTION BOOKLET ...
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