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RECIPES
ROASTED PUMPKIN & QUINOA
SALAD
Serves 4-6
INGREDIENTS
3 tablespoons olive oil
400g pumpkin, peeled and cut into 1.5cm cubes
2 rice scoops quinoa
3 rice scoops chicken stock
4 green onion, finely sliced
3-4 dried figs
50g baby spinach leaves
2 tablespoons lemon juice
METHOD
SAUTÉ|SEAR setting
1. Press the SAUTÉ|SEAR button and
then the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with lid on.
2. Remove lid, add half the oil, heat 1
minute.
3. Add pumpkin, cover with the lid
and cook for 3-4 minutes, stirring
occasionally, until softened and lightly
golden. Remove and set aside
RICE|STEAM setting
1. Add quinoa and stock, mix well, cover
with the lid. Press the RICE|STEAM
button and then the START|CANCEL
button.
2. When Rice has automatically switched
to the WARM setting, which will take
about 10 - 15 minutes, remove lid and
fluff up with a fork and cool completely.
Place cooked quinoa into a large salad
bowl and toss through cooked pumpkin,
figs and baby spinach leaves.
3. Whisk lemon juice and remaining oil
and season with salt and pepper. Drizzle
over salad and serve immediately.
TROPICAL MANGO RICE
Serves 4 -6
INGREDIENTS
275g short grain white rice, washed and drained
1 cup mango nectar
1 cup water
450g can sliced peaches, drained, juice reserved
2 teaspoons finely grated lime rind
270ml can coconut cream
¼ cup passionfruit pulp
1 tablespoon cinnamon sugar
METHOD
1. Place washed rice, mango nectar, water
and reserved peach juice (set peach
slices aside) into the removable cooking
bowl, mixing well. Cover with lid.
1. Press the RICE|STEAM button and then
the START|CANCEL button.
2. When the cooker has automatically
switched to the WARM setting, stir
through lime rind, coconut cream and
passionfruit pulp. Cover with lid and
stand for 10 minutes on WARM setting.
Serve warm with reserved peaches and
sprinkle with cinnamon sugar