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16
Recipes
Turkish Pilaf
Serves 2-4
1 tablespoon ghee or butter
1 tablespoon olive oil
1 small Spanish onion, peeled and diced
1 clove garlic, peeled and crushed
½ teaspoon lightly crushed cardamom
pods
½ teaspoon ground cumin
Freshly ground black pepper
½ teaspoon turmeric
½ teaspoon salt
1 bay leaf
1½ (Profile) cups Basmati rice, washed
3 cups/750ml chicken stock
¼ cup shelled pistachio nuts, finely
chopped
¼ cup chopped dried apricots
¼ cup chopped dried figs
1 tablespoon chopped fresh coriander
1. Place butter, oil, onion, garlic, spices
and rice into the removable cooking
bowl.
2. Press the selector control lever to
‘COOK’. Cook for 5 minutes, stirring
constantly to coat with oil.
3. Add stock, cover with lid and cook
until the selector control lever switches
to ‘KEEP WARM’.
4. Lightly fluff the rice mixture then fold
in nuts, apricots, figs and coriander.
Replace lid and stand for 10 minutes
on ‘KEEP WARM’ before serving.during
cooking.
5. Remove lid, lightly fluff the rice. Close
lid and allow to stand for 10 minutes
on ‘KEEP WARM’.
6. Transfer rice to a large, shallow dish
and cool at room temperature.
7. Heat vinegar, sugar and salt in a
small saucepan over a low heat until
sugar dissolves. Sprinkle over rice.
Use immediately as required in Sushi
recipes.
Spicy Rice
Serves 2-4
1 (Profile) cup long grain white rice
1 cup/250ml chicken stock
1 cinnamon stick
1 cardamom pod
1 coriander seed
1 whole clove
1 tablespoon orange juice
1 teaspoon lemon rind
2 teaspoons finely chopped mint
60g shelled pistachio nuts, roughly
chopped
1. Place a sheet of seaweed, shiny side
down on a sheet of baking paper.
2. Cover with lid and press the selector
control lever to ‘COOK’. Cook until the
selector control lever switches to ‘KEEP
WARM’. Stir once during cooking.
3. Lightly fluff rice, then fold in orange
juice, rind, mint and pistachios. Cover
with lid and stand for 10 minutes on
‘KEEP WARM’ before serving.
KRC350_IB_E17.indd 16 7/12/17 4:39 pm
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