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Brown Rice Salad
Serves: 4-6
2 corn cobs, husks removed
1 cup brown rice, rinsed
185g tin tuna, drained, flaked
2 stalks celery, chopped
150g cherry tomatoes, cut into quarters
¼ cup chopped fresh flat-leaf parsley
¼ cup lemon juice
Salt and pepper, to taste
1. Place corn in one steamer basket. Place
rice in the rice cooker bowl. Add 1 cup
water. Place the rice cooker bowl in second
steaming basket.
2. Place lid on the basket and set timer to
60 minutes. Steam corn for 35 minutes
or until cooked. Remove corn and leave to
cool.
3. Continue to steam rice for 25 minutes or
until cooked.
4. Transfer rice to a large bowl. Using a sharp
knife cut kernels from corn. Add corn and
remaining ingredients. Season with salt
and pepper. Serve.
Chicken Pilaf
Serves: 4-6
1 (225g) chicken breast
1 cup frozen peas
1 cup basmati rice, rinsed
1 orange, rind finely grated, juiced 1 tsp rind
2
/3 cup chicken stock
3 green onions (shallots), thinly sliced
1
/3 cup currants
1
/3 cup slivered almonds, toasted
2 tablespoons finely chopped fresh flat-leaf
parsley
2 tablespoon finely chopped fresh mint
Salt and pepper, to taste
Lemon wedges, to serve
1. Place chicken in one steamer basket.
Place peas in second steamer basket.
2. Place rice into the rice cooker bowl. Add
1
/3 cup orange juice and stock. Place rice
cooker bowl in third steamer basket.
3. Place lid on the basket and set timer to
30 minutes. Steam peas for 10 minutes.
Transfer to a bowl. Steam chicken for 20
minutes. Transfer chicken to a plate and
cover with foil. Continue to steam rice for
10 minutes or until cooked.
4. Transfer rice to a large bowl. Shred chicken
and add to rice. Add peas and remaining
ingredients and stir to combine. Season
with salt and pepper. Serve with lemon
wedges.
18
Recipes (continued)