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Thursday, 6 April 2017

Rice Cooker Garlic Pepper Quinoa Rice



A garlic and black pepper flavoured quinoa seed rice prepared conveniently in a mini rice cooker together with cabbage and carrot.  The addition of scrambled egg sprinkled with black pepper and seasoned seaweed flakes upgraded the taste of the entire meal.

The taste and texture of the cooked quinoa is quite close to rice. Simply substitute an equal portion of rice by quinoa seeds, and cook with water in the ratio of 1 rice : 2 water, or the amount of water you would add for your rice 😀

Servings: 2 portions

Ingredients

60g rice, 1/2 cup
60g quinoa seeds, 1/2 cup

3 cloves garlic, sliced
2 tbsp carrot, cut
3 leaves cabbage, rinsed and cut

2 tsp olive oil
1/2 tsp fried shallot crips
2 tsp low salt light soya sauce
some black pepper
1/2 tsp raw sugar
water
1/4 tsp fine salt

1 egg
1 tbsp fresh milk

2 tbsp steamed sweet corn kernels, optional


Directions

1. Rinse rice and quinoa seeds till the water runs clean. Use a sieve to catch those precious little quinoa seeds.



Let the grains soak in water for about 20 to 30 minutes.


2. Prepare the garlic, carrot and cabbage.  


3. Pour about 2 tsp of olive oil into the rice cooker pot.  Add the fried shallot crisp.

Close the lid and turn on the "Cook" function, and wait for the thermostat to switch to "Keep Warm" function.



4. Open the lid and pour in the sliced garlic in a single layer.  Close the lid and turn on the "Cook" function, and wait for the thermostat to switch to "Keep Warm" function.

Open the lid and flip the garlic over to fry the other face. Close the lid and turn on the "Cook" function, and wait for the thermostat to switch to "Keep Warm" function.

When the garlic turns golden, remove the garlic from the pot and collect in a small container. Set aside.
Oops I let the garlic stayed too long in the pot, and they were a bit brown.


5. With the same pot, shake some black pepper, pour 2 tsp of low salt light soya sauce, and 1/2 tsp of raw sugar into it. Close the lid and turn on the "Cook" function, and wait about 1/2 minuite, or till the soya sauce starts to bubble.




6. Pour in the soaked rice and quinoa seeds into the pot.

Stir to mix well.

Add water to a height of about 1 cm above the grains, and salt to taste.
Need not add too much water as the water released by the cabbage and carrot after cooking will add moisture to the cooked grains.



7. Place the cabbage and carrot above the grains.


 Close the lid and turn on the "Cook" function, and wait for the thermostat to switch to "Keep Warm" function.




 8.When the cooking function is over, let the rice simmer in the pot for an additional 20 to 30 minutes to allow the grains to absorb the moisture.


9. While the rice is simmering in the pot, start to prepare the scrambled egg.
Beat one egg with 1 to 1.5 tbsp of fresh milk.

Heat a non-stick frying pan to medium-hot, and pour about 1/2 tsp of olive oil into it.
When the oil is hot, pour in the egg mixture.

Wait for the base of the egg to become solidify, then start to stir the egg.


The scrambled egg is ready when most of the egg has solidified. Keep warm and set aside.


10. Transfer the cabbage and carrot to another plate, pour steamed sweet corns over the cooked rice.  Mix with a spatula.



11. Top the quinoa rice with cabbag,  carrot and scrambled egg. Seasoned seaweed flakes, black pepper and crispy garlic before serving.




Enjoy


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