the Set & Serve - Breville

VEGETARIANTurkish pilafServes 4 to 6INGREDIENTS60g butter, melted1 Tablespoon olive oil1 Spanish onion, diced2 cloves garlic, crushed1 teaspoon lightly crushed cardamom seeds1 teaspoon ground cumin1 teaspoon tumeric1 bay leaf1 teaspoon salt, if desiredFreshly ground black pepper, if desired1 teaspoon turmeric1 teaspoon salt1 bay leaf3 Rice Duo cups Basmati rice, washed6 cups/1.5 Litres vegetable stock½ cup shelled pistachio nuts, finely chopped100g chopped dried apricots100g chopped dried figs2 Tablespoons chopped fresh corianderMETHOD1. Place butter and oil into removablecooking bowl. Press Selector Controlto ‘Cook’. Heat for 1 minute, add onion,garlic, spices, bay leaf, salt and pepper.Cook for 2 minutes stirring constantly.Add rice, stir to coat with oil.2. Add chicken stock, cover with lid andcook until Selector Control switches to‘Warm’. Stir once during cooking.3. Stir rice and fold through nuts, apricots,figs and coriander. Replace lid and standfor 10 minutes on ‘Warm’ before serving.Tomato and zucchini risottoServes 4 to 6INGREDIENTS2 Tablespoons olive oil1 small leek, washed, trimmed and thinly sliced2 cloves garlic, crushed1½ Rice Duo cups Arborio rice440g can diced tomatoes½ cup/125ml dry white wine3 cups/750ml chicken stock½ cup grated Parmesan cheese1 cup grated zucchini2 Tablespoons toasted pine nutsMETHOD1. Place oil into removable cooking bowl.Press Selector Control down to ‘Cook’.Heat for 1 minute, add leek and garlic.Cook for 2 minutes, stirring constantly.Add rice, stir to coat with oil.2. Add tomatoes, wine and stock. Cover withlid and cook until Selector Control switchesto ‘Warm’. Stir once during cooking.3. Stir rice and fold in cheese, zucchini, andpine nuts. Replace lid and stand for 10minutes on ‘Warm’ before serving.26