Ingredients

• 2 Shallots
• 2 Carrots
• 50g Flaked Almonds
• 1 sprig Fresh Parsley
• 1 ½ tablespoons Olive Oil
• 1 Garlic Clove
• 1 teaspoon Ground Coriander
• ½ teaspoon Nutmeg
• 1 pinch Salt & Pepper
• 75g Wild Rice
• 600g Vegetable Stock
• 250g Basmati Rice
• 100g Dried Cranberries

Tools

• kCook Multi
• Kcook bowl

Method

1. Fit coarse grating disc (3) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Fit stir tool to kCook bowl
4. Add olive oil to the kCook bowl
5. Fit kCook bowl to kCook Multi
6. Attach lid to kCook bowl
7. Heat with filler cap removed - 120°C, speed 3
8. Turn direct prep attachment to position 1
9. Grate shallot and carrot into the kCook bowl with direct prep attachment
10. Turn direct prep attachment to position 2
11. Add garlic clove, ground coriander, nutmeg and salt & pepper to the kCook bowl
12. Cook with filler cap fitted - 3 min, 120°C, speed 3
13. Then add wild rice and vegetable stock to the kCook bowl
14. Cook with filler cap fitted - 25 min, 98°C, speed 1
15. Then add basmati rice to the kCook bowl
16. Cook with filler cap fitted - 20 min, 98°C, speed 1
17. Then add dried cranberries to the kCook bowl
18. Stir with filler cap removed - 30 sec, speed 3
19. Season to taste
20. Serve
21. Garnish with flaked almonds and fresh parsley

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