Recipe Book

Coconut Brown Rice
Prep time: 5 min
PRESSURE COOK: 50kPa / 20 min / Auto Pulse
Serves 6–8
2 cups (400g) brown rice
400ml can unsweetened coconut milk
1½ cups (375ml) water
1 teaspoon sea salt
2cm piece peeled fresh ginger, smashed to release liquid
1. Rinse the rice in a strainer under cold running water for 30 seconds.
Transfer to the cooking bowl with the coconut milk, water and salt.
Stir to combine then tuck ginger on the bottom of the bowl so that it’s
covered by the rice.
2. Select PRESSURE COOK RICE and adjust cooking time to
20 minutes.
3. When cooking has completed, let stand 5 minutes before opening lid.
Gently fluff rice before serving.
Tip: Garnish with toasted unsweetened coconut flakes.
Vegetable Biryani
Prep time: 15 min
PRESSURE COOK: 50kPa / 10 min / Auto Pulse
Serves 6
4 tablespoons ghee or vegetable oil
1 red onion, diced
2cm piece ginger, peeled, grated
2 cloves garlic, crushed
300g potato, cut into 1cm dice
300g cauliflower florets
150g green beans, cut into 2cm pieces
1 cup (120g) frozen peas
2 teaspoons ground coriander
1 teaspoon cumin seeds
1 teaspoon turmeric
½ teaspoon ground chilli powder
2 teaspoons garam masala
½ cup (140g) tomato puree
1 cup (250ml) vegetable stock
500ml plain thick yoghurt
2 teaspoons sea salt
1½ cup (300g) basmati rice, washed, drained
2 sprigs fresh curry leaves (optional)
Yoghurt for serving
1. Select SAUTÉ, HI heat, and preheat cooking bowl. Add 2 tablespoons
of ghee and sauté onion 5 minutes or until golden and softened.
Add ginger and garlic and cook 1–2 minutes more.
2. Add the potato and pumpkin and cook for 5 minutes.
3. Add the remaining vegetables, spices, tomato puree and vegetable
stock and mix well. Bring to a boil then reduce to a light simmer using
either MED or LO heat.
4. Gently stir in the yoghurt and 2 teaspoons salt. Remove half of the
vegetable mixture from the bowl and reserve.
5. Sprinkle half the rice over the vegetables, spreading rice to cover
vegetables evenly. Spread remaining vegetables over the top of the
rice, and top with the reserved rice.
6. Select PRESSURE COOK RICE.
7. When cooking has completed, let stand 5 minutes before opening lid.
Gently fluff rice to incorporate vegetables.
8. Melt the remaining ghee in a frying pan until hot and smoking.
Add the curry leaves and fry briefly then pour over the rice.
Serve topped with additional yoghurt.
Date & Apple Oatmeal
with Coconut Granola
Topping
Prep time: 10 min
SLOW COOK: 8-10 hours LO
Serves 4–6
Granola
1 cup (120g) pecans or walnuts, coarsely chopped
½ cup (80g) almonds, coarsely chopped
½ cup (40g) shredded, unsweetened coconut
¼ cup (50g) pepitas (pumpkin seeds)
¼ cup (35g) sunflower seeds
1 tablespoon chia seeds
L cup (80ml) maple syrup
2 tablespoons coconut oil
1 vanilla bean, split, seeds scraped
Oatmeal
200g wholegrain traditional rolled oats
800ml water
6 medjool dates, pitted, chopped
1 apple, cored, chopped
Milk, for serving
1. Preheat oven to 140°C and line a baking tray with baking paper.
2. Combine the nuts, coconut, pepitas, sunflower and chia seeds in
a bowl, mix well.
3. Heat maple syrup, coconut oil and vanilla bean together in a small
saucepan over low heat. Pour over combined granola ingredients and
stir to coat evenly.
4. Spread evenly on baking tray and bake for 20–30 minutes, stirring
once or twice. Granola should be mostly dry and toasted.
Remove and set aside to cool.
5. Combine the oatmeal ingredients in the cooking bowl.
6. Select SLOW COOK CUSTOM, LO heat, 8-10 hours.
7. When cooking has completed, stir through milk and serve
immediately topped with granola.
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