Mastering the Multi Function Cooker

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PRO TIP
If you don’t have Madras curry powder on hand,
make your own by adding ¼ teaspoon ground
red pepper for every 1 teaspoon of regular curry
powder.
2 cups (100 grams) shredded rainbow chard for
kale. Stir chard in at the end of cooking.
VARIATION: SPICED THREE-GRAIN MEDLEY
WITH TOMATOES
Make as directed, omitting curry paste, mango
salsa, kale and almonds. Add 3 cups (419 grams)
chopped fresh tomatoes, 1 cup (184 grams) red
quinoa, 1 cup (200 grams) brown lentils, 1 cup
(184 grams) brown basmati rice, 2 tablespoons
(32 grams) tomato paste, 2 teaspoons (4 grams)
grated fresh ginger, 2 teaspoons (4 grams)
turmeric and 1 teaspoon (2 grams) smoked
paprika to broth mixture. Top with chopped fresh
cilantro and fresh lemon juice, if desired.