From the Christmas Cooking Class
300 gms basmati rice
900 mls water plus tsp celtic salt or to taste
30 gms butter
1 onion peeled and quartered
1 red chilli deseeded and halved (optional)
½ red capsicum
½ green capsicum
3 stalks celery
1 cup frozen peas
Small bunch Italian parsley
½ to ¾ cup TM Mayonnaise
2 tablespoons sour cream
Weigh rice, place into rice basket and wash thoroughly under cold running water. Add 900 ml water to TM bowl. Add salt, place basket in place. Cook 13-16 minutes at Varoma temp on speed 4. While rice is cooking, clean and prepare veggies. Deseed and finely dice capsicum. Cut celery stalks in half and then into small dice on an angle.
Run frozen peas under hot water to defrost and remove ice crystals. When rice is cooked, tip into large bowl and mix through mayonnaise and sour cream. Clean bowl. Chop parsley, onion and chilli (if using) for 5 seconds on speed 7. Add butter. Saute 2 minutes on 100 degrees speed slow.
Add parsley, onion, chilli and other vegetables to rice/mayo mix. Allow to cool before serving as an accompaniment to left over sliced cold ham, turkey or pork.
For a hassle free Boxing Day barbecue, make the rice salad, Cyndi O’Meara’s Coleslaw from “Healthy Eating with Cyndi O’Meara” and some fresh bread rolls to serve with your steak and snaggers.