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5. Combine dressing ingredients in a
clean, screw top jar and shake well.
6. Drizzle dressing over rice mixture and
top with crumbled feta.
Serve immediately.
NOTE:
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.
RECIPES
Dressing:
cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons whole grain mustard
2 cloves garlic, peeled and finely chopped
Salt and pepper, optional
1. Fill water reservoir to MAX level, insert
the drip tray then place steamer
basket (–) on top.
2. Place brown rice, wild rice and water
into the rice/sauce cooking bowl and
stir. Insert into steamer basket and
cover with lid.
3. 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.
4. Place cooled rice into a large serving
bowl with onion, peppers, currants,
parsley, spinach leaves and pine nuts.
Toss to combine.
RICE AND SPINACH SALAD
Serves 6
1 cup brown rice
½ cup wild rice
2½ cups / 21oz (625ml) water
1 small red onion, peeled and finely chopped
4 oz (125g) roasted red peppers, diced
¼ cup currants
½ cup chopped flat leaf parsley
1.5oz (50g) baby spinach leaves, washed and dried
1.5oz (50g toasted pine nuts
4oz (125g) feta cheese, crumbled, for serving