Breville BRC300 User Manual download pdf (Page 26)

25

VEGETARIAN

CAPSICUM FETTA AND OLIVE

RICE SALAD

Serves 4 to 6

INGREDIENTS

1 Rice Duo cup white rice, washed

1 Rice Duo cup brown rice, washed

1 Rice Duo cup wild rice mix, washed

5 cups/1.25 Litres vegetable stock

375g marinated roasted capsicum, ﬁnely sliced

125g Fetta cheese, diced

150g pitted black Kalamata olives

2 Tablespoons basil pesto

¾ cup Caesar salad dressing, prepared

½ cup Italian salad dressing, prepared

2 Tablespoons sweet Thai chilli sauce

METHOD

1. Place washed rice and chicken stock into

removable cooking bowl. Press Selector

Control to ‘Cook’.

2. Cover with lid and cook until Selector

Control switches to ‘Warm’. Stir once

during cooking.

3. Allow rice to stand, covered with lid, for

10 minutes on ‘Warm’.

4. Transfer rice to a large, shallow

dish to cool. This helps to keep rice

grains separate.

5. In a large serving bowl, toss cooled rice

with capsicum, Fetta cheese and olives.

6. Combine pesto, salad dressings and

chilli sauce in a screw top jar. Shake well

and toss through rice salad just before

serving. Serve chilled.

ORIENTAL WILD RICE SALAD

Serves 4 to 6

INGREDIENTS

2 Tablespoons oil

2 cloves garlic, crushed

4 shallots, thinly sliced

2½ Rice Duo cups wild rice mix, washed

4 cups/1 Litre vegetable stock

200g snow peas, blanched

½ cup smoked almonds, halved

2 Tablespoons balsamic vinegar

3 teaspoons soy sauce

1 teaspoon sesame oil

2 Tablespoon sweet Thai chilli sauce

2 Tablespoons rice wine vinegar

METHOD

1. Place oil into removable cooking bowl.

Press Selector Control to ‘Cook’. Heat for

1 minute, add garlic and shallots. Cook

for 2 minutes, stirring constantly. Add

rice, stir to coat with oil.

2. Add chicken stock, cover with lid and

cook until Selector Control switches to

‘Warm’. Stir once during cooking.

3. Allow rice to stand, covered with lid, for

10 minutes on ‘Warm’.

4. Transfer rice to serving dish. Stir in snow

peas and almonds.

5. Combine vinegar, soy sauce, sesame oil,

chilli sauce and vinegar in a screw top

jar and shake well. Toss through salad to

serve. Serve warm.

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