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½ teaspoon ground black pepper
1 teaspoon ground turmeric
1 bay leaf
pinch salt
450 g Basmati rice, washed and well
drained
4 cups chicken or vegetable stock
½ cup shelled pistachio nuts, chopped
1 cup dried apricots, chopped
¾ cup currants
¼ cup chopped coriander leaves
Method
SAUTÉ|SEAR setting
1. Press the SAUTÉ|SEAR button and
then the START|CANCEL button.
Heat removable cooking bowl for 3
minutes with the lid on.
2. Remove lid, add oil, heat 1 minute.
3. Add onion, garlic, spices and salt.
Cover with lid and cook, stirring
occasionally for 3- 4 minutes, or
until onion has softened slightly and
spices are fragrant.
4. Add washed rice, stir well, cover
with lid and cook for 2 – 3 minutes,
stirring occasionally.
RICE|STEAM setting
1. Stir in stock, cover with lid and press
the RICE|STEAM button and then the
START|CANCEL button.
2. When the cooker has automatically
switched to the KEEP WARM setting,
which should take about 15 – 20
minutes, remove lid and discard the
bay leaf.
3. Stir in pistachio nuts, apricots, cur-
rants and coriander. Serve hot or
warm.
STEAMED WHOLE FISH WITH GIN-
GER & GREEN ONIONS
Serves 2
Ingredients
300 – 400 g whole snapper or bream,
cleaned and scaled
2 cm piece fresh ginger, peeled and cut
into thin strips
1 lime, sliced
1 cup coriander sprigs
3 cups water
2 tablespoons soy sauce
1 tablespoon peanut oil
3 green onions, finely sliced
Method
1. Wash and dry the fish. Cut 2 slits at
a 45° angle through each side of the
fish. Place some of the ginger and a
slice of lime into each slit.
2. Place the coriander into the cavity of
fish. Place fish into steaming tray.
3. Pour 3 cups of water into the remo-
vable cooking bowl. Place steaming
tray into removable cooking bowl,
cover with lid.
4. Press the RICE|STEAM button and
then the START|CANCEL button.
5. Steam fish for about 15 minutes or
until flakes when tested with a fork.
6. Remove fish from steaming tray and
place onto a serving platter.
7. Combine soy sauce, oil and shallots,
pour over fish and serve immediate-
ly.
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