Filter
Top Products
20
PEPPER AND RICE SALAD
Serves 4-6
1 Rice Duo cup white rice, washed
1 Rice Duo cup brown rice, washed
1 Rice Duo cup wild rice mix, washed
5 cups chicken stock
12
1
⁄
2
oz (375g) marinated roasted red pepper,
finely sliced
4 oz (120g) feta cheese, diced
5 oz (150g) pitted black Kalamata olives
2 tablespoons basil pesto
3
⁄
4
cup Caesar salad dressing, prepared
1
⁄
2
cup Italian salad dressing, prepared
2 tablespoons sweet Thai Chili sauce
1. Place washed rice and stock into the
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 pepper, feta cheese and olives.
6. Combine pesto, salad dressings and chili
sauce in a screw top jar. Shake well and
toss through rice salad just before
serving. Serve chilled.
ORIENTAL WILD RICE SALAD
Serves 4-6
2 tablespoons oil
2 cloves garlic, crushed
4 shallots, thinly sliced
2
1
⁄
4
Rice Duo cups wild rice mix, washed
4 cups chicken stock
7 oz (200g) snow peas, blanched
1
⁄
4
cup smoked almonds, halved
2 tablespoons balsamic vinegar
3 teaspoons soy sauce
1 teaspoon sesame oil
2 tablespoon sweet Thai chili sauce
2 tablespoons rice wine vinegar
1. Place oil into the 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 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,
chili sauce and vinegar in a screw top jar
and shake well. Toss through salad to
serve. Serve warm.
21
RECIPES cont’d
MANGO TROPICAL RICE
PUDDING
Serves 4-6
1
3
⁄
4
Rice Duo cups short grain white rice,
washed
1 cup mango nectar
1 cup water
15 oz (450g) can sliced peaches, drained,
juice reserved
2 teaspoons lime zest
1
⁄
2
cup coconut cream
1
⁄
4
cup passionfruit pulp (can be found frozen
in Asian markets)
1 tablespoon cinnamon sugar
1. Place rice, mango nectar, water, and
reserved peach juice into the removable
cooking bowl and stir to combine.
Cover with lid and press selector control
to ‘Cook’.
2. Cook until selector control switches to
‘Warm’. Stir once during cooking.
3. Stir rice mixture and fold through lime
zest, coconut cream and passionfruit
pulp. Replace lid and stand for 10
minutes on ‘Warm’.
4. Serve warm with peaches and dusted
with cinnamon sugar.
WILD BERRY RICE PUDDING
Serves 4-6
1
1
⁄
2
Rice Duo cups short grain white rice,
washed
2 cups water
1
⁄
4
cup warmed honey
2 tablespoons butter, melted
1 cup cream
1
⁄
2
cup fresh or frozen blueberries
1
⁄
2
cup fresh or frozen raspberries
1
⁄
2
cup fresh or frozen blackberries
1
⁄
2
cup fresh or frozen strawberries
1
⁄
4
cup confectioners’ sugar
1
⁄
4
cup water
2 tablespoons port
1. Place rice and water into the removable
cooking bowl. Cover with lid and press
selector control to ‘Cook’.
2. Cook until selector control switches to
‘Warm’. Stir once during cooking.
3. Stir rice and fold in honey, butter, and
cream. Replace lid and stand for 10
minutes on ‘Warm’.
4. Place blueberries, raspberries,
blackberries, strawberries, confectioners'
sugar, water and port into the bowl of a
food processor or blender and process
until smooth.
5. Fold berry mixture through rice mixture
then transfer to serving glasses.
6. Serve topped with extra berries and
cream if desired.
STEAMED RECIPES
BR4413 RC19XL Book USA.qxd 21/8/03 9:45 PM Page 20