Recipes - Breville Rice Box Instruction Manual

Recipes

Chunky Lentil
and Bacon Soup
Serves 6
Ingredients
4 rashers bacon (240g), chopped
1 small onion, finely chopped
1 carrot, diced
2 sticks celery, diced
3 rice box cups, Green (French) lentils
500ml chicken stock
Salt and pepper to taste
Goats curd and chopped fresh parsley, to serve
Method
1. Place bacon, onion, carrot, celery, lentils
and stock into removable cooking bowl.
Add enough water to reach rice/water
level 7 and stir to mix.
2. Select MENU button and push three
times to PORRIDGE/SOUP setting. Press
START button. Secure lid shut.
3. Cook for 70 min or until lentils are
cooked. Season to taste with salt and
pepper. Ladle into serving bowls and top
with a generous dollop of fresh goats curd
and fresh chopped parsley. Serve with
crusty French bread.
20
Steamed Salmon Fillet with
Tomato and Basil
Serves 2
Ingredients
1 tablespoon olive oil
2 ecshallots, finely chopped
1 clove garlic, finely chopped
¼ cup white wine vinegar
1 teaspoon sugar
2 vine-ripened tomatoes, seeds scraped out
and flesh cut in small dice
10 basil leaves, finely sliced
2 x 150g salmon fillets, skin off
Salt and pepper to taste
3 Rice Box™ cups fish stock
Method
1. Heat a frypan on medium heat, add the oil
and shallots cook for 2 minute to soften,
add garlic and cook for a further minute.
Add the vinegar and sugar and let the
mixture cook until liquid has evaporated.
Transfer to a bowl and cool completely.
2. Add the tomatoes and basil, season with
salt and pepper.
3. Place salmon fillets into the steaming tray
and sprinkle with salt and pepper.
4. Pour in enough water to come up to
Rice/Water level 4 into the removable
cooking bowl. Secure the lid and using
the COOK/SUSHI setting, press the
START button. When the stock is boiling,
insert steaming tray into removable
cooking bowl, close the lid and cook for
6–8 minutes for medium or 10 minutes
for well done.
5. Remove salmon. Serve hot with Tomato
and Basil Salsa and mixed salad leaves.