Breville Gourmet Rice Duo 6 Manual De Instrucciones Y Recetario página 10

BR6484 RC16XL Book_AM 17/2/06 12:50 PM
RECIPES cont'd
SUSHI RICE
4 Rice Duo 6 cups short grain white
rice, washed
4 cups water
2 tablespoons rice vinegar
2 tablespoons sugar
1
⁄ teaspoon salt
2
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 ⁄ cup water.
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Use this mixture to keep hands wet while
shaping rice.
TIP: Any leftover Sushi Rice can be frozen.
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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
PEPPER AND RICE SALAD ORIENTAL WILD RICE SALAD
Serves 4-6 Serves 4-6
1 Rice Duo 6 cup white rice, washed 2 tablespoons oil
1 Rice Duo 6 cup brown rice, washed 2 cloves garlic, crushed
1 Rice Duo 6cup wild rice mix, washed 4 shallots, thinly sliced
5 cups chicken stock 2 1 ⁄ Rice Duo 6 cups wild rice mix, washed
4
1
12 ⁄ oz (375g) marinated roasted red pepper, 4 cups chicken stock
2
finely sliced 7 oz (200g) snow peas, blanched
4 oz (120g) feta cheese, diced 1 ⁄ cup smoked almonds, halved
4
5 oz (150g) pitted black Kalamata olives 2 tablespoons balsamic vinegar
2 tablespoons basil pesto 3 teaspoons soy sauce
3 ⁄ cup Caesar salad dressing, prepared 1 teaspoon sesame oil
4
1 ⁄ cup Italian salad dressing, prepared 2 tablespoon sweet Thai chili sauce
2
2 tablespoons sweet Thai Chili sauce 2 tablespoons rice wine vinegar
1. Place washed rice and stock into the 1. Place oil into the removable cooking
removable cooking bowl. Press selector bowl. Press selector control to 'Cook'.
control to 'Cook'. Heat for 1 minute, add garlic and
shallots. Cook for 2 minutes, stirring
2. Cover with lid and cook until selector
constantly. Add rice, stir to coat with oil.
control switches to 'Warm'. Stir once
during cooking. 2. Add stock, cover with lid and cook until
selector control switches to 'Warm'.
3. Allow rice to stand, covered with lid, for
Stir once during cooking.
10 minutes on 'Warm'.
3. Allow rice to stand, covered with lid, for
4. Transfer rice to a large, shallow
10 minutes on 'Warm'.
dish to cool. This helps to keep rice
grains separate. 4. Transfer rice to serving dish. Stir in snow
peas and almonds.
5. In a large serving bowl, toss cooled rice
with pepper, feta cheese and olives. 5. Combine vinegar, soy sauce, sesame oil,
chili sauce and vinegar in a screw top jar
6. Combine pesto, salad dressings and chili
and shake well. Toss through salad to
sauce in a screw top jar. Shake well and
serve. Serve warm.
toss through rice salad just before
serving. Serve chilled.
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