19
Pilaf with Spinach and Pine Nuts
Serves 4-6
2 tablespoons oil
1 onion, sliced
300g white rice, rinsed (2 rice cups)
360mls vegetable stock (2 rice cups)
100g spinach
80g pine nuts
Salt and pepper, to taste
1. Press MENU button to SAUTÉ. Heat oil in
pan.
2. Add onion cook until golden. Add rice and
stir to coat. Add stock and spinach. Place
lid on pan.
3. Press MENU button to RICE. When cooking
is complete, it will automatically switch to
KEEP WARM. Leave rice in the pan with
lid on for 5 to 10 minutes to stand.
4. Use rice paddle to separate grains. Garnish
with pine nuts to serve. Season with salt
and pepper.
Kumara and Pea Rice Cakes
Makes 20 approximately
This is a great recipe that you can use with
your leftover rice.
2 tablespoons oil
2 teaspoons ground cumin
½ teaspoon ground coriander
1 clove garlic, crushed
300g long grain white rice, rinsed (2 rice
cups)
360 mls vegetable stock (2 rice cups)
500g kumara, peeled, cut into 1cm pieces
2 cups frozen peas, thawed
1 cup packet bread crumbs
2 eggs, lightly beaten
2 tablespoons flat-leaf parsley, chopped
Salt and pepper, to taste
1. Press MENU button to SAUTÉ. Add half
the oil to pan with cumin, coriander and
garlic, stir until fragrant.
2. Add rice and stir until coated. Add
vegetable stock and kumara. Place lid on
pan.
3. Press MENU button to RICE. When cooking
is complete, it will automatically switch to
KEEP WARM. Leave rice in the pan with
lid on for 5 to 10 minutes to stand.
Season with salt and pepper.
4. Stir through peas, bread crumbs, egg and
parsley. Using clean hands, mould ¼ cup
rice mixture into 1cm thick rice cakes.
5. Press MENU button to SAUTÉ. Add
remaining oil to cleaned pan and cook
cakes in batches for 3-4 minutes or until
golden.
Rice Recipes continued
Summary of Contents for RC4900
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