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21
Mushroom risotto
Serves 4-6
2 tablespoons olive oil
2 tablespoons butter
1 brown onion, finely diced
5
1
⁄
2
oz (150g) button mushrooms, sliced
2
1
⁄
2
Rice Duo cups Arborio rice
3 cups (750ml) chicken stock
1
⁄
4
cup grated Parmesan cheese
1 tablespoon chopped flat leaf parsley
1. Place butter, oil, onion, mushrooms and rice into
the removable cooking bowl. Press Selector
Control to ‘Cook’. Cook for 5 minutes or until the
mushrooms are soft, stirring constantly to coat
with oil.
2. Add stock. Cover with lid and cook until selector
control switches to ‘Keep Warm’. Stir once
during cooking.
3. Stir rice mixture and fold in cheese and parsley.
Replace lid and stand for 10 minutes on ‘Keep
Warm’ before serving.
Seafood paella
Serves 4-6
1
⁄
4
cup olive oil
1 Spanish onion, diced
3 cloves garlic, crushed
1 teaspoon freshly grated ginger
2 Rice Duo cups long grain rice, washed
4 cups (1 liter) seafood or chicken stock
17 oz (500g) mixed seafood (jumbo shrimp,
calamari, octopus, mussel meat, white fish fillet)
1
⁄
2
cup roasted red capsicum, peeled and chopped
1 tablespoon fresh lime juice
2 tomatoes, diced
1
⁄
4
teaspoon chilli powder
2 tablespoons chopped fresh coriander
1. Place oil, onion, garlic, ginger and rice into the
removable cooking bowl. Press Selector Control to
‘Cook’. Cook for 5 minutes, stirring constantly, to
coat with oil.
2. Add stock. Cover with lid and cook for 10 minutes.
Stir in seafood, capsicum and lime juice. Replace
lid and cook until Selector Control switches to
‘Keep Warm’.
3. Stir rice mixture and fold in tomatoes, chilli and
coriander. Replace lid and stand for 10 minutes
on ‘Keep Warm’ before serving.
20
Rice recipes
continued
Sushi rice
4 Rice Duo cups short grain white rice, washed
4 cups (1 liter) water
2 tablespoons rice vinegar
2 tablespoons confectionery sugar
1
⁄
2
teaspoon salt
1 tablespoon rice vinegar, extra
1. Place washed rice and water into removable
cooking bowl. Cover with lid. Press the Selector
Control down to ‘Cook’.
2. Cook until Selector Control switches to
‘Keep Warm’.
3. Stir rice, replace lid and stand for 10 minutes
on ‘Keep Warm’.
4. Transfer rice to a large, shallow dish.
5. Heat vinegar, sugar and salt in a small saucepan
over a low heat until sugar dissolves. Sprinkle
vinegar mixture over rice, mix well.
6. Use immediately as required in Sushi recipes.
TIP: Some Sushi recipes require the rice to be
shaped by hand. To do this, combine 1 tablespoon
rice vinegar with
1
⁄
4
cup water. Use this mixture to
keep hands wet while shaping rice.
TIP: Any leftover Sushi Rice can be frozen.
Recommended usage – Sushi Rolls
6 Sheets Nori seaweed
Sushi rice
Wasabi paste, to taste
Add any combination of fillings such as:
Smoked salmon, thinly sliced
Japanese pickled ginger and vegetables
Finely sliced cucumber
Sashimi salmon or tuna
Custard egg
Avocado
Cooked asparagus
Fresh crab
Finely shredded lettuce
Mayonnaise
1. Place a sheet of seaweed, shiny side down on a
sheet of baking paper or a bamboo rolling mat.
2. Spread a portion of the rice over a third of the
Nori sheet, leaving a border.
3. Spread a very thin layer of wasabi paste in a
narrow line down the center of the rice. Top with
a selection of fillings.
4. Using the paper or mat as a guide, roll up the
Nori sheet to enclose the filling. Press to seal
the edges.
5. Use a very sharp knife to cut the roll neatly into
small portions.
6. Repeat with remaining Nori sheets and filling.
Chill until ready to use.
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