Kambrook Rice Express KRC5 - Manual (Page 6)

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SEAFOOD PAELLA
Serves 4
3 tablespoons olive oil
1 teaspoon sesame oil
2 cloves garlic, crushed
1 teaspoon freshly grated ginger
1 Spanish onion, diced
1 cup long grain rice, washed
2 1 / 2 cups seafood stock or chicken stock
375g mixed seafood (prawns, calamari,
octopus, mussel meat, white fish fillet)
50g roasted red capsicum, peeled and
chopped
2 teaspoons fresh lime juice
1 tomatoe, diced
1 / 4 teaspoon chilli powder
1 tablespoon chopped fresh coriander
1. Place oils into the removable cooking
bowl of the Kambrook Rice Express.
2. Press selector control lever down to
“Cook” setting. Heat for 1 minute, add
onion, garlic and ginger. Cook for 2
minutes, stirring constantly.
3. Add rice and stock. Cook with the lid
on for 10 minutes.
4. Stir in seafood, capsicum and lime juice.
Cook with the lid on until Kambrook Rice
Express automatically switches to “Keep
Warm” setting.
5. Fluff rice, then fold through tomatoes,
chilli and coriander. Close lid and allow to
stand for 10 minutes on “Keep Warm”
setting before serving.
ORIENTAL WILD RICE SALAD
Serves 4
1 tablespoon oil
1 clove garlic, crushed
2 shallots, thinly sliced
1 1 / 2 cups wild rice mix, washed
600ml chicken stock
100g snow peas, blanched
1 / 4 cup smoked almonds, halved
1 tablespoon balsamic vinegar
2 teaspoons soy sauce
1 / 2 teaspoon sesame oil
1 tablespoon sweet Thai chili sauce
1 tablespoon rice wine vinegar
1. Place oil into the removable cooking
bowl of the Kambrook Rice Express.
2. Press selector control lever down to
“Cook” setting. Heat for 1 minute, add
garlic and shallots. Cook for 2 minutes,
stirring constantly.
3. Add rice and stock. Cook with the lid
on until the Kambrook Rice Express
automatically switches to “Keep Warm”
setting. Stir once during cooking.
4. Fluff rice. Close lid and stand for 10
minutes on “Keep Warm” setting.
5.Transfer rice to serving dish.
6. Combine vinegar, soy sauce, sesame oil,
and chilli sauce and rice vinegar in a screw
top jar and shake well.
7.Toss through salad to serve. Serve with
snowpeas and almonds warm.
TURKISH PILAF
Serves 4-6
60g ghee or butter
1 tablespoon olive oil
1 / 2 Spanish onion, diced
1 clove garlic, crushed
1 / 2 teaspoon lightly crushed cardamom
pods
1 teaspoon ground cumin
Freshly ground black pepper
1 / 2 teaspoon turmeric
1 / 2 teaspoon salt
1 bay leaf
3 cups Basmati rice, washed
2 cups chicken stock
TIP: for a salad add -
1 / 2 cup shelled pistachio nuts, finely chopped
1 / 2 cup chopped dried apricots
1 / 2 cup chopped dried figs
2 tablespoons chopped fresh coriander
1. Place ghee and oil into the removable
cooking bowl of the Kambrook Rice
Express.
2. Press selector control lever down to
“Cook” setting. Heat for 1 minute, add
onion, garlic and spices. Cook for 2
minutes stirring constantly.
3. Add rice and stock. Cook with the lid
on, until the Kambrook Rice Express
automatically switches to “Keep Warm”
setting. Stir once during cooking.
4. Fluff rice, then fold through nuts,
apricots, figs and coriander. Close lid and
allow to stand for 10 minutes on “Keep
Warm” setting before serving.
SPICY RICE
Serve 4
1 1 / 2 cups long grain white rice
1 1 / 2 cups chicken stock
1 cinnamon stick
2 cardamom pods
2 coriander seeds
1 whole clove
1 tablespoon orange juice
2 teaspoons lemon rind
1 tablespoon finely chopped mint
125g shelled pistachio nuts
1. Place rice, stock and whole spices into
the removable cooking bowl of the
Kambrook Rice Express.
2. Press selector control lever down to
“Cook” setting. Cook with the lid on, until
the Kambrook Rice Express automatically
switches to “Keep Warm” setting. Stir
once during cooking.
3. Fluff rice, then fold through orange juice,
rind, mint and pistachios. Close lid and
allow to stand for 10 minutes on “Keep
Warm” setting before serving.
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