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NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.
Rice and spinach salad
Serves 6
1 cup brown rice
½ cup wild rice
2½ cups/625ml water
1 small red onion, peeled and finely chopped
125g roasted red capsicum, diced
¼ cup currants
½ cup chopped continental parsley
40g baby spinach leaves, washed and dried
50g toasted pine nuts
125g feta cheese, crumbled, for serving
Dressing:
1
⁄3 cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons whole grain mustard
2 cloves garlic, peeled and finely chopped
Salt and pepper, optional
Fill water reservoir to MAX level, insert the drip
tray then place steamer basket (–) on top.
Place brown rice, wild rice and water into the
rice/sauce cooking bowl and stir. Insert into
steamer basket and cover with lid.
Set steaming timer to 55 - 60 minutes or until
both rices are almost cooked, but still a little
firm. Remove rice from steamer and stand
covered for 5 minutes. Rinse rice under cold
running water, drain well.
Place cooled rice into a large serving bowl with
onion, capsicum, currants, parsley, spinach
leaves and pine nuts. Toss to combine.
Combine dressing ingredients in a clean, screw
top jar and shake well.
Drizzle dressing over rice mixture and top with
crumbled feta. Serve immediately.
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When steaming for a longer time, ensure the water
reservoir is filled to the maximum MAX level on the
water window before operation commences. During
the longer cooking time ensure the water does not
fall below the minimum MIN level. However, do not
refill to the MAX level during operation. Allow the
water to reach the MIN level then add extra water to
align with the TOP-UP level on the water window. Do
not refill past the TOP-UP line when the food steamer
is in operation.
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