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Recipes (continued)
Minted Tabouli Salad
Serves: 4
1
/3 cup cracked wheat (burghel)
1 bunch chopped fresh flat-leaf parsley
1
/3 cup finely chopped mint leaves
½ red onion, finely chopped
2 medium tomatoes, chopped
1 tablespoon extra virgin olive oil
¼ cup lemon juice
Salt and pepper, to taste
1. Place cracked wheat and ½ cup of water
into the rice cooker bowl. Place rice cooker
bowl in one steamer basket.
2. Place lid on the basket and set timer to 20
minutes.
3. Drain wheat. Set aside for 15 minutes
to cool. Place in a bowl. Add remaining
ingredients and stir to combine. Season
with salt and pepper. Serve.
Scallops with Chilli Ginger Dressing
Makes: 12
1 green shallot, ends trimmed, thinly sliced
1 garlic clove, crushed
1 tablespoon sweet chilli sauce
1 tablespoon lime juice
12 scallops, in half shell
½ long fresh red chilli, halved lengthways,
deseeded, thinly sliced
3cm piece ginger, peeled, cut into
matchsticks
12 fresh coriander leaves
1. Combine shallot, garlic, sauce and juice in
a small glass bowl.
2. Clean scallops and arrange between
steamer baskets. Top with chilli and ginger.
Place lid on the basket and set timer to 5
minutes.
3. Transfer scallops to a large serving platter.
Drizzle with sauce. Top with coriander
leaves. Serve.