Pandoras Feast Veggie Rice Cooker Dish Recipes

PANDORA'S FEAST - VEGGIE RICE COOKER DISH

Steps:

• Add the brown rice and water to the rice cooker. If you have "Thai sweet black rice" or "Chinese forbidden black rice", replace about 10% of your brown rice with this and your finished product will be a lovely purple and will have a different taste.
• The beans should either be pre-soaked (preferred) or from a can. Drain, rinse, and add these to the rice cooker. If you're presoaking, the beans need about 8 hours to soak.
• If using, add the garlic the cooker.
• If using, add the sweet potato, squash, beet or potato, chop into cubes 1cm x 1cm for optimal cooking.
• On a fuzzy logic cooker, set the cooker to the brown rice setting and turn it on. For an on/off cooker, turn it on.
• If using, chop the kale.
• In about 20-40 minutes, your cooker will complete cooking the rice. When the cooker is finished, open the lid, add the kale, and wait about another minute or two.
• Open and serve. Top with oil, yeast, soy sauce and/or sesame seeds, to taste.

BAKED PANDORA (FISH) WITH VEGETABLES

Steps:

• Make the aromatic oil at least 24 hours before use.
• Put the olive oil and aromatic herbs in a glass jar with a tight-fitting lid.
• Close the jar and shake vigorously.
• Strain before use.
• Preheat the oven to 180C and lay the vegetable slices in a baking dish.
• Baste with the aromatic oil and bake for 6-8 minutes.
• Put the tomatoes wrapped in foil and the fish in another baking dish and baste with the oil.
• Remove the vegetables from the oven and bake the fish at 180C for about 20 minutes.
• Halfway through, turn the fish over, baste on the other side, add half the garlic and a little black and green pepper.
• When done, remove from the oven.
• Let the tomatoes cool for a little, open the foil and add a little aromatic oil, the rest of the garlic, the salt and pepper.
• To serve, split open the fish, divide into portions and serve with the vegetables.

PANDAN STEAMED RICE

Steps:

• Put the rice in a large pan and cover with cold water. Swoosh the rice in the water, then drain the water away. Repeat until the water runs clear. Add the pandan leaves to the rice, season with a little salt, then add enough cold water to come a fingertip depth above the surface of the rice. Bring the pan to the boil, then reduce the heat and simmer for 10-15 mins or until most of the water has been absorbed and the surface of the rice looks pitted. Turn off the heat, cover and leave undisturbed for 30 mins.