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VEGETARIAN
CAPSICUM FETTA AND OLIVE
RICE SALAD
Serves 4 to 6
INGREDIENTS
1 Rice Duo cup white rice, washed
1 Rice Duo cup brown rice, washed
1 Rice Duo cup wild rice mix, washed
5 cups/1.25 Litres vegetable stock
375g marinated roasted capsicum, finely sliced
125g Fetta cheese, diced
150g pitted black Kalamata olives
2 Tablespoons basil pesto
¾ cup Caesar salad dressing, prepared
½ cup Italian salad dressing, prepared
2 Tablespoons sweet Thai chilli sauce
METHOD
1. Place washed rice and chicken stock into
removable cooking bowl. Press Selector
Control to ‘Cook’.
2. Cover with lid and cook until Selector
Control switches to ‘Warm’. Stir once
during cooking.
3. Allow rice to stand, covered with lid, for
10 minutes on ‘Warm’.
4. Transfer rice to a large, shallow
dish to cool. This helps to keep rice
grains separate.
5. In a large serving bowl, toss cooled rice
with capsicum, Fetta cheese and olives.
6. Combine pesto, salad dressings and
chilli sauce in a screw top jar. Shake well
and toss through rice salad just before
serving. Serve chilled.
ORIENTAL WILD RICE SALAD
Serves 4 to 6
INGREDIENTS
2 Tablespoons oil
2 cloves garlic, crushed
4 shallots, thinly sliced
2½ Rice Duo cups wild rice mix, washed
4 cups/1 Litre vegetable stock
200g snow peas, blanched
½ cup smoked almonds, halved
2 Tablespoons balsamic vinegar
3 teaspoons soy sauce
1 teaspoon sesame oil
2 Tablespoon sweet Thai chilli sauce
2 Tablespoons rice wine vinegar
METHOD
1. Place oil into removable cooking bowl.
Press Selector Control to ‘Cook’. Heat for
1 minute, add garlic and shallots. Cook
for 2 minutes, stirring constantly. Add
rice, stir to coat with oil.
2. Add chicken stock, cover with lid and
cook until Selector Control switches to
‘Warm’. Stir once during cooking.
3. Allow rice to stand, covered with lid, for
10 minutes on ‘Warm’.
4. Transfer rice to serving dish. Stir in snow
peas and almonds.
5. Combine vinegar, soy sauce, sesame oil,
chilli sauce and vinegar in a screw top
jar and shake well. Toss through salad to
serve. Serve warm.