Sunbeam VitaSteam Instruction Booklet page 20

Recipes (continued)
Brown Rice Salad
Serves: 4-6
2 corn cobs, husks removed
1 cup brown rice, rinsed
185g tin tuna, drained, flaked
2 stalks celery, chopped
150g cherry tomatoes, cut into quarters
¼ cup chopped fresh flat-leaf parsley
¼ cup lemon juice
Salt and pepper, to taste
1. P lace corn in one steamer basket. Place
rice in the rice cooker bowl. Add 1 cup
water. Place the rice cooker bowl in second
steaming basket.
2. P lace lid on the basket and set timer to
60 minutes. Steam corn for 35 minutes
or until cooked. Remove corn and leave to
cool.
3. C ontinue to steam rice for 25 minutes or
until cooked.
4. T ransfer rice to a large bowl. Using a sharp
knife cut kernels from corn. Add corn and
remaining ingredients. Season with salt
and pepper. Serve.
18
Chicken Pilaf
Serves: 4-6
1 (225g) chicken breast
1 cup frozen peas
1 cup basmati rice, rinsed
1 orange, rind finely grated, juiced 1 tsp rind
/ cup chicken stock
2
3
3 green onions (shallots), thinly sliced
/ cup currants
1
3
/ cup slivered almonds, toasted
1
3
2 tablespoons finely chopped fresh flat-leaf
parsley
2 tablespoon finely chopped fresh mint
Salt and pepper, to taste
Lemon wedges, to serve
1. P lace chicken in one steamer basket.
Place peas in second steamer basket.
2. P lace rice into the rice cooker bowl. Add
/ cup orange juice and stock. Place rice
1
3
cooker bowl in third steamer basket.
3. P lace lid on the basket and set timer to
30 minutes. Steam peas for 10 minutes.
Transfer to a bowl. Steam chicken for 20
minutes. Transfer chicken to a plate and
cover with foil. Continue to steam rice for
10 minutes or until cooked.
4. T ransfer rice to a large bowl. Shred chicken
and add to rice. Add peas and remaining
ingredients and stir to combine. Season
with salt and pepper. Serve with lemon
wedges.