Sunbeam VitaSteam Instruction Booklet page 21

Recipes (continued)
Minted Tabouli Salad
Serves: 4
/ cup cracked wheat (burghel)
1
3
1 bunch chopped fresh flat-leaf parsley
/ cup finely chopped mint leaves
1
3
½ red onion, finely chopped
2 medium tomatoes, chopped
1 tablespoon extra virgin olive oil
¼ cup lemon juice
Salt and pepper, to taste
1. P lace cracked wheat and ½ cup of water
into the rice cooker bowl. Place rice cooker
bowl in one steamer basket.
2. P lace lid on the basket and set timer to 20
minutes.
3. D rain wheat. Set aside for 15 minutes
to cool. Place in a bowl. Add remaining
ingredients and stir to combine. Season
with salt and pepper. Serve.
Scallops with Chilli Ginger Dressing
Makes: 12
1 green shallot, ends trimmed, thinly sliced
1 garlic clove, crushed
1 tablespoon sweet chilli sauce
1 tablespoon lime juice
12 scallops, in half shell
½ long fresh red chilli, halved lengthways,
deseeded, thinly sliced
3cm piece ginger, peeled, cut into
matchsticks
12 fresh coriander leaves
1. C ombine shallot, garlic, sauce and juice in
a small glass bowl.
2. C lean scallops and arrange between
steamer baskets. Top with chilli and ginger.
Place lid on the basket and set timer to 5
minutes.
3. T ransfer scallops to a large serving platter.
Drizzle with sauce. Top with coriander
leaves. Serve.
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