18
MUSHROOM RISOTTO
Serves 4-6
2 tablespoons olive oil
2 tablespoons butter
1 brown onion, finely diced
5 oz (150g) button mushrooms, sliced
2
1
⁄
2
Rice Duo cups Arborio rice
3 cups chicken stock
1
⁄
4
cup grated Parmesan cheese
1 tablespoon chopped flat leaf (Italian)
parsley
1. Place butter and oil into the removable
cooking bowl. Press selector control to
‘Cook’. Heat for 1 minute, add onion and
mushrooms. Cook for 5 minutes or until
the mushrooms are soft, stirring
constantly. Add rice, stir to coat with oil.
2. Add stock. Cover with lid and cook until
selector control switches to ‘Warm’.
Stir once during cooking.
3. Stir rice and fold through cheese and
parsley. Replace lid and stand for 10
minutes on ‘Warm’ before serving.
SEAFOOD PAELLA
Serves 4-6
1
⁄
4
cup olive oil
1 red onion, diced
3 cloves garlic, crushed
1 teaspoon freshly grated ginger
1
1
⁄
2
Rice Duo cups long grain rice, washed
4 cups seafood or chicken stock
1lb (500g) mixed seafood (shrimp, calamari,
octopus, mussel meat, white fish fillet)
1
⁄
2
cup roasted red pepper, peeled and
chopped
1 tablespoon fresh lime juice
2 tomatoes, diced
1
⁄
4
teaspoon chili powder
2 tablespoons chopped fresh cilantro
1. Place oil into the removable cooking
bowl. Press selector control to ‘Cook’.
Heat for 1 minute, add onion, garlic and
ginger. Cook for 2 minutes, stirring
constantly. Add rice, stir to coat with oil.
2. Add stock. Cover with lid and cook for 10
minutes. Stir in seafood, pepper and lime
juice. Replace lid and cook until selector
control switches to ‘Warm’.
3. Stir rice mixture and fold through
tomatoes, chili and cilantro. Replace lid
and stand for 10 minutes on ‘Warm’
before serving.
RECIPES cont’d
19
SUSHI RICE
4 Rice Duo cups short grain white rice,
washed
4 cups water
2 tablespoons rice vinegar
2 tablespoons sugar
1
⁄
2
teaspoon salt
1 tablespoon rice vinegar, extra
1. Place washed rice and water into
removable cooking bowl. Press the
selector control down to ‘Cook’.
2. Cover with lid and cook until selector
control switches to ‘Warm’.
3. Stir rice, replace lid and stand for 10
minutes on ‘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 -
Seaweed Rolls
6 sheets Nori seaweed
Sushi Rice
Wasabi paste, to taste
Add any combination of filings such as:
Smoked salmon, thinly sliced
Japanese pickled ginger and vegetables
Finely sliced cucumber
Sashimi salmon or tuna
Avocado
Cooked asparagus
Fresh crab
Finely shredded lettuce
Mayonnaise
1. Place a sheet of seaweed, shiny side
down on a sheet of parchment 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 serve.
RECIPES cont’d
BR4413 RC19XL Book USA.qxd 21/8/03 9:45 PM Page 18
