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PAGE HEADER.....
RECIPES
TURKISH PILAF
Serves 4–6
INGREDIENTS
2 tablespoons olive oil
1 red onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon cardamom pods, finely crushed
1 teaspoon ground cumin
½ teaspoon ground black pepper
1 teaspoon ground turmeric
1 bay leaf
pinch salt
2 ½ cup Basmati rice, washed and well drained
4 cups chicken or vegetable stock
½ cup shelled pistachio nuts, chopped
1 cup dried apricots, chopped
¾ cup currants
¼ cup chopped coriander leaves
METHOD
SAUTÉ setting
1. Press the SAUTÉ button and then
the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with the lid on.
2. Remove lid, add oil, heat 1 minute.
3. Add onion, garlic, spices and salt. Cover
with lid and cook, stirring occasionally
for 3
–4 minutes, or until onion has
softened slightly and spices are fragrant.
4. Add washed rice, stir well, cover
with lid and cook for 2
–3 minutes,
stirring occasionally.
RICE|STEAM setting
1. Stir in stock, cover with lid and press
the RICE|STEAM button and then the
START|CANCEL button.
2. When the cooker has automatically
switched to the WARM setting, which
should take about 15
–20 minutes,
remove lid and discard the bay leaf.
3. Stir in pistachio nuts, apricots, currants
and coriander. Serve hot or warm.
ROASTED PUMPKIN & QUINOA
SALAD
Serves 4–6
INGREDIENTS
3 tablespoons olive oil
14oz 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
1 cup baby spinach leaves
2 tablespoons lemon juice
METHOD
SAUTÉ setting
1. Press the SAUTÉ 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.