Quinoa and Rice Cakes

I was looking for some interesting Canapes for Xmas day.  Something I could prepare beforehand .  I had made some ,High Energy Rice and Quinoa, (posted here.),  for another dish so used this as the base. the resulting Cakes, patties or whatever you want to call them are fairly bland and will support any tasty topping.  They are very easy to make and can be frozen and reheated on day.  they are crisp on the outside and soft in the middle.

1  1/2 cups of cooked , mixed Rice and Quinoa
1/2 a large onion
2 large cloves of garlic
2 large eggs
1/4 cup of flour
1/4 cup of grated parmesan cheese
salt and pepper to taste
oil for frying

Zap onion and garlic in TMX and add 1 dessertspoon of oil and cook, 5 mins/100/ speed 1
Let Cool in TMX bowl.
When cool add all ingredients except Rice and Quinoa mix. Turbo twice or until mixed.  Scrape down and turbo once.
Add rice to bowl and mix in with spatula.
Tip into a bowl so you can easily scoop small amounts out with a small icecream scoop.
Heat a small amount of oil,(I used Rice Bran oil) in flat based pan and add small scoops of mix,  flatten with spatula and fry until golden.
Cook other side.
Drain on hand towel.
Top with a tasty mix of flavors.

Note
Can freeze
Can use all rice or all Quinoa.
Makes 14 X 6 cm. cakes

Quick Curried Rice with Egg, Spring Onion and Peas.

This  is adapted from a recipe by Karen Martini .  It can be served as a complete meal or as a side.  As a side it would serve 6 to 8 .  It is similar to a risotto but while the rice and spice are cooked in the TMX bowl,  it is finished off in a dish in the Varoma.
It is a very handy dish to serve to visitors as the finished dish can be taken to the table in the dish it is cooked in.

Need
250g Basmati rice
1 teaspoon Cumin seeds
2 teaspoons curry powder
3 eggs
60g melted butter
salt flakes and black pepper
3/4 cup of froxen peas
Juice of 1/2 lemon
4 to 6 spring onions , finely sliced
Crispy fried shallots
1 handful of coriander leaves.
Plain Yoghurt

Do
Weigh rice into TMX bowl
Add curry powder and cumin seeds
Set dial at 5 minutes, heat 90, speed 1 , reverse., 9entle (  this will roast the rice and spices)
Add 650 mls of boiling water to jug.
Cook for 7mins, 100, degrees,  speed gentle. reverse.
Stand in bowl until most of the water is absorbed and the rice is cooked.  ( about 20 mins)
During this time,  set up the Varoma with 2 bamboo skewers under a heat proof dish.
Beat the eggs in a bowl,  melt butter,  measure out the Peas.
When the rice is cooked, tip into dish and pour the egg and butter over the rice.  (don't stir)
Add peas and cover dish with paper towel.  Set Varoma lid in place .
Rinse out bowl and add 1 liter of boiling water to bowl.
Set TMX, 10 mins, speed 3, temp varoma.
Check to see egg is cooked,  sprinkle with lemon juice, top with sliced spring  onion , fried shallots and coriander leaves.
Serve with yoghurt.

Sage and Black Pepper Risotto

I am not one for risotto,  but have to admit that this is very nice and will be making it again.

2 Tablespoon fulls of fresh sage leaves,(about  18 medium sized)
1/2 onion
2 teaspoons of oil,  40 g butter  + 40 g butter
350g Risotto rice
50 mls of white wine
2 teaspoons of coarsely ground black pepper
1 litre of chicken stock
50g finely grated Parmesan cheese.

Grind Black pepper in TMX,  set aside.
Grate Parmesan cheese ,  set aside.
Drop onion on to spinning blades, speed 5 / 5 seconds.
Add 40g butter and 2 teaspoons of oil and cook on 100/5 mins./speed 1.
Add rice and stir 100/ reverse/speed 1/ 1 min.
Add wine, reverse/speed 1 /1 min.
PLACE IN BUTTERFLY
Add chicken stock and 2 teaspoons off black pepper.
Cook, 16/17 mins/100/reverse /soft speed/
During the last 30 seconds,  add Parmesan Cheese and butter that the sage leaves have been crisped in.

Sage leaves crisped in butter

Place 40g butter in a small pan on stove, and heat until just turning brown.  Add fresh sage leaves and cook quickly until crisp.  ( about 1 min)
Set aside separately. Butter is added during last 30 seconds of cooking and served with the crisp sage leaves on top.

This dish reheats well in the Microwave,  with a little extra stock added.

Family Rice

Enough Rice for the whole family. »

Every time I cook this I mean to post the recipe. As you can see from the photo it makes more than cooking it in the basket.
Below is a description of what I do , but you could tip it into the Thermoserver to absorb the water.

250g rice
480g of boiling water
salt

Tip rice into TMX bowl
Add boiling water
Set dial to 5 mins/ Varoma/ speed 1.
Turn off and place tea towel over top to prevent evaporation.
or tip into Thermoserver and set aside for 25 mins.

If you wish you could cook onion/garlic in bowl first and then follow directions.

Fluffy rice

Fluffy Rice served with Garlic Prawns.



This rice is NOT cooked in the basket, and it is not moist like Risotto. It is cooked in the bowl, and the water is absorbed into the rice. It is fluffy. If you were cooking Indian rice with , onion, ginger and garlic and spices, cooked in the bowl in oil, this method would be perfect. You would not have to tip out the ingredients, but simply add the rice and continue.

Method

Weigh 250g rice into bowl
Pour 480g BOILING water on to rice
Cook 4-5 mins. on Varoma,reverse gentle, that is until the water and rice boil.
Turn off, and place a tea towel over top. Leave for 25 mins
Fluff with fork.