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Brown Rice

Briyani
Estar Sano wrap
by Raffles Girls’ Secondary School
Champion
Naturel Cook-off 2011 Competition

INGREDIENTS METHODS
Nasi Briyani (2-4 Servings) Rice Salad
2 Cups of Naturel Organic Brown Rice
1. Wash rice well and drain in a colander for at 1. Mix the dressing together and add the
2-1/2 tbs of Naturel Reduced Salt Margarine
1 onion, finely chopped least 30 minutes. chopped dressing.
1 pinch turmeric powder 2. Heat margarine and fry onion until golden. 2. Mix the dressing with the pineapple,
5 Cardamom pods cucumber and chilies.
INGREDIENTS
3 Whole cloves
1 in. Cinnamon stick
METHODS
3. Add tumeric, cardamom, cloves, cinnamon
stick, ginger powder and rice. 3. Put the lettuce leaf in a salad bowl and put
1/2 tbsp Ginger powder the salad onto the leaf.
12 Tcup Naturel
RoseofWater or roseOrganic
essences Brown Rice 4. Fry and stir 1.
untilWash
rice is and rinse
coated Naturel
with the Organic Brown Rice until water runs clear
margarine.
1½Cup tsp Salt
of water to cook brown rice 2. Boil rice until cook
3-1/2 Cups chicken stock
1Slice
boneless 5. Add rose water or essence and salt to hot
almonds,and skinless chicken breast
for garnish
Sultanas, for garnish stock, pour 3.
overcut
ricetomatoes ,mushrooms
mixture and stir well. and lettuce into small pieces
2 pieces of whole meal tortilla wraps Bring to boil. Pour mixture into rice cooker.pieces
Coriander for garnish 4. cut chicken into bite-size
12 red
tablespoons Naturel Organic extra virgin
chilli for garnish olive oil briyani onto a warm serving dish.
6. Spoon
5. Add Naturel Organic extra virgin olive oil to a hot pan and
3Chicken
leaves Curry
of lettuces Garnish with the almonds, sultanas,
(4 Servings) grill chicken
coriander and red chilli and serve
81 Chicken
tomatoDrumsticks
½ tbsp Naturel Olive Oil immediately.6. Lay tortillas n plates
1 table
2cm spoon of garlic powder
cinnamon
28 cardamoms 7. Add rice to tortillas
button mushrooms
1 stalk curry leaf Curry 8. Top rice with lettuce, mushrooms and tomatoes
1 heaped tbsp curry paste
½ large onion-sliced finely 1. Heat olive oil in a small saucepan.
9. When chicken is completely cooked add that on top of the
¾ cup water 2. Fry cinnamon, cardamoms,
vegetablescurry
and leaf,
rice.large
Pineapple and Cucumber Salad (6 Servings)
onions and curry paste till fragrant.
1 tbsp Naturel Extra Virgin Olive Oil 10. While the pan you cooked the chicken is still hot, add little more
1 tbsp vinegar 3. Add meat and fryNaturel
well. AddOrganic
water. extra virgin olive oil and add the garlic powder
1 tsp sugar
½ tbsp pineapple juice and
4. Bring to a boil and allow gently
simmer it to heat just a little.
and serve
½ tsp chopped parsley with Nasi Briyani.
2 slices of fresh pineapple
11. Drizzle the oil over the chicken.
½ small cucumber-remove centre and dice 12. Wrap, garnish and serve.
½ red chili (seeded and cut into fine thin strips)
1 Australian lettuce leaf- wash and wipe dry with a cloth