Table of Contents
Advertisement
Ingredients
1 litre water
300g brown rice
500g fresh spinach
1 onion cut in small pieces
2 cloves garlic
70g olive oil
50g white wine
Salt and pepper
Preparation
1.
Pour the water in the bowl and add some salt.
2. Put the cooking basket in place and add the rice to cook for 20 minutes at 100°C at
speed 4 and reserve it after cooking.
3. Mix the onion, garlic and oil together in the bowl for 5 seconds at speed 4.
4. Next, select 6 minutes at 100°C at speed 1.
5. Put the cooking basket in place and add a bit of salt, pepper, the spinach and white wine
to cook for 8 minutes at 100°C at speed 1-2.
6. Now add the reserved rice to this mixture and select 1 minute at speed 1-2.
Ingredients
For the stock
800g water
50g natural orange juice
50g natural lemon juice
4 garlic cloves
Some saffron strings
1 measuring cup parsley leaves
1 tsp. salt
1 cayenne pepper (optional)
For the sauté
capsicum
100g red
capsicum
100g green
200g natural tomato sauce
2 garlic cloves
100g virgin olive oil
For the vegetables
500g frozen vegetables
350g rice
Preparation
1.
Cut the garlic and parsley in small pieces and add salt.
2. Leave to cook for 15 minutes at speed 4.
3. Add the fruit juices, water, saffron and cayenne pepper and select 20 seconds at speed 8.
4. Reserve the stock for later use.
5. In the same bowl, add the
speed 4.
6. Next, select 5 minutes, temperature 100°C and speed 1-2.
7.
Put the mixing accessory in place and add the frozen vegetables to cook for 7 minutes at
100°C and speed 1-2.
8. Add the rice and select 3 minutes at 100°C and speed 1-2.
9. Pour the reserved stock to this mixture and select 13 minutes, temperature 120°C and
speed 1-2.
capsicum , tomato and garlic to cook for 6 seconds at
35
Advertisement
Table of Contents
