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40
Brown Rice Salad
Serves 8
4 cups brown rice
2 tsp turmeric
4 cups water
1 cup rocket lettuce, washed, dried
1 red onion, peeled, thinly sliced
1
⁄4 cup toasted pine nuts
1
⁄2 cup sultanas
1 red apple, quartered, thinly sliced
Juice of 1 lemon
2 tbsp extra virgin olive oil
1.
Place the rice, turmeric and water into the
removable cooking bowl and stir well to
combine.
2. Lock the lid onto the cooker and move
the pressure release valve to the ‘sealing’
position.
3. Select the ‘BROWN RICE’ button and
then press ‘START/CANCEL’ to commence
cooking.
4. Once cooking is complete, turn
the pressure release valve to the
venting position and remove lid once
depressurised.
5. Place the cooked rice into a large salad
bowl. Add the rocket lettuce, onion, pine
nuts, sultanas and apple and fold to
combine.
6. Drizzle over with lemon and olive oil and
serve immediately.
Smoked Ham and Split Pea Soup
Serves 6-8
1 tbsp olive oil
1 large brown onion, diced
3 cloves garlic, minced
1 ham hock (800g)
500g green split peas, washed
1 bay leaf
4 sprigs thyme
2 carrots, peeled, diced
3 stalks celery, diced
2 tsp black peppercorns
1 cup white wine
1 litre vegetable stock
1
⁄2 bunch parsley washed, roughly chopped,
to serve
Sour cream (to taste), to serve
1.
Select the ‘SAUTÉ’ setting on the digital
control panel, then press ‘START/CANCEL’ to
commence cooking.
2. Add oil and let heat. Add the onion, garlic
and ham hock and sauté until golden
brown. Once sautéing is complete, press
the ‘START/CANCEL’ button to stop cooking.
3. Add the peas, bay leaf, thyme, carrots,
celery, peppercorns, wine and vegetable
stock and stir well to combine.
4. Lock the lid onto the cooker and move
the pressure release valve to the ‘sealing’
position.
5. Select the ‘SOUP/CURRY’ button and
then press ‘START/CANCEL’ to commence
cooking.
6. Once cooking is complete, turn
the pressure release valve to the
venting position and remove lid once
depressurised.
7. Remove the hock and pull away any
remaining meat. Roughly chop the meat
and set aside. Pour half the soup into
another heat-proof bowl and, using a stick
mixer, gently blend that half of the soup.
8. Combine the chopped ham and the non-
blended soup back with the blended soup
and stir until well combined.
9. Top with the sour cream and parsley
to serve.
NOTE: Do not use a stick mixer in
the removable cooking bowl as this
could damage the non-stick coating.
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