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RECIPES
MUSHROOM RISOTTO
Serves 4–6
INGREDIENTS
2 tablespoons olive oil
40g butter
1 brown onion, finely diced
1 clove garlic, finely diced
150g button mushrooms, sliced
2½ Rice Box™ cups Arborio rice
3 Rice Box™ cups chicken stock
¼ cup grated Parmesan cheese
1 tablespoon chopped flat leaf parsley
Salt and pepper to taste
METHOD
1. Place butter and oil into the removable
cooking bowl. Select COOK/SUSHI
setting. Press the START button. Heat
for 15 minutes; add onion, garlic and
mushrooms. Cook for 5 minutes, stirring
constantly, until the mushrooms and
onions have softened. Add rice, stir to
coat with oil.
2. Add stock, secure the lid shut and cook
until COOK/SUSHI setting switches to
WARM (after approx. 37 min). Stir once
during cooking.
3. Fold through cheese and parsley. Season
with salt and pepper and close the lid.
Stand for 10 minutes on KEEP WARM
before serving.
CRISPY FRIED RICE
Serves 4–6
CRISPY RICE
3 Rice Box™ Cups long grain rice, washed
3 Rice Box™ Cups of water
60g butter, softened
½ teaspoon salt
INGREDIENTS
2 eggs
2 tablespoons vegetable oil
1 stick celery, thinly sliced
2 cm piece of fresh ginger, peeled and finely
minced
2 cloves garlic, finely chopped
1 carrot, grated
½ cup frozen peas
½ cup frozen corn
3 tablespoons soy sauce
2 green onions, sliced on the diagonal
METHOD
1. Place washed rice into removable
cooking bowl along with water. Add
butter and salt and stir to mix well.
Secure lid shut, select CRISPY RICE
setting. Press START and cook until it
switches to WARM setting. Remove and
cool.
2. Whisk eggs lightly until just broken
up. Heat half the oil in a non-stick wok
or large frying pan over medium heat.
Add eggs and swirl over base to form a
thin omelette. Cook 2 minutes then turn
over and cook until set. Transfer to a
chopping board and roll up. Set aside to
cool slightly. Cut into thin strips.