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Saffron Rice
Serves: 4
Preparation: 5 minutes
Cooking: 30 minutes
1 cup uncooked white rice
2-3 threads of saffron, or pinch saffron
powder
1 small brown onion, finely chopped
1. Place rice into the rice cooker bowl.
Combine the saffron with 1 cup of water in
a jug. Pour over rice and add the onion.
2. Position the rice cooker bowl in a steaming
tray. Place lid on and set timer (30 mins).
Nutritional per serve: 0.2g fat; 767kJ;
0.05g sat fat; 0.7g fibre; 40g carbohydrate.
Minted Tabouli Salad
Serves: 4
Preparation: 10 minutes (+ 15 minutes cooling time)
Cooking: 20 minutes
¼ cup cracked wheat (burghul)
2 cups finely chopped fresh flat-leaf parsley
4 green shallots, ends trimmed, finely
chopped
¼ cup mint leaves, finely chopped
250g punnet cherry tomatoes, halved
3 lemons, juiced
1 tablespoon olive oil
1. Place cracked wheat and ½ cup of water
into the rice cooker bowl. Position the rice
cooker bowl in a steaming tray. Place lid on
and set timer (20 mins).
2. Transfer cracked wheat to a glass bowl.
Set aside for 15 minutes to cool. Add
remaining ingredients and stir to combine.
Nutritional per serve: 4.9g fat; 483kJ;
0.6g sat fat; 3.5g fibre; 11g carbohydrate.
Recipes (continued)