RECIPES
CURRIED RICE
2 measures or
375 ml (1-1/2 cups)
long grain rice
15 ml (1 tbsp.)
margarine or butter
15 ml (1 tbsp.)
finely chopped onion
3 – 5 ml (1/2 – 1 tsp.)
curry powder
1.5 ml (1/4 tsp.)
salt
1.5 ml (1/4 tsp.)
pepper
60 ml (1/4 cup)
slivered almonds, toasted*
Cook rice in Rice Cooker. Heat margarine in a 1 litre (quart) saucepan, until
melted. Cook onion in margarine, stirring occasionally, until tender. Stir
in curry powder, salt and pepper. Stir into cooked rice. Sprinkle with almonds.
Serve immediately.
Makes 4 servings.
*To toast almonds, heat oven to 175ºC (350°F). Bake uncovered in ungreased,
shallow pan, about 10 minutes, stirring occasionally, until golden brown.
RICE PILAF
1/2
green pepper, small dice
1/2
red pepper, small dice
1
small onion, diced
3 ml (1/2 tsp)
thyme, dried
1.5 ml (1/4 tsp)
salt
pepper to taste
15 ml (1 tbsp.)
olive oil
2 measures or 375 ml
long grain rice
(1-1/2 cups)
4 measures or 750 ml
chicken broth
(3 cups)
Add olive oil to the rice bowl. Switch the Rice Cooker to ‘Cook’. Add green
and red pepper, onion, thyme, salt and pepper. Cook for 2 – 3 minutes. Add raw
rice and stir to mix ingredients. Add chicken broth. Cook as per directions in
the ‘How to Cook Rice’ section.
NOTE:
Do not leave rice on warm cycle longer
than 1 hour to keep flavours fresh.
Makes 6 – 8 servings
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