Coconut steamed fried Quinoa and Rice

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Recipe's preparation

Rice and Quinoa Preparation.

Wet a piece of Baking Paper and scrunch all of the water out and line the Varoma Tray with it.

Place the 200-400g of mixed veggies into the Varoma Basket.

Next place the Varoma tray lined with baking paper on top.

Next place the bacon and shallots into the bowl and put the lid and measuring cup into place and chop for 4 secs speed 4.

Next set the timer for 2 mins> temp at 100c>reverse speed 1.

Next add the cooked bacon and shallots into the lined Varoma tray, spread evenly over the baking paper.

Next add the 6 eggs with a pinch of salt and pepper into the bowl and blend them for 6 secs> speed 6.

Next pour the egg mix over the top of the bacon and shallots evenly over the baking paper on the Varoma tray.

Next without washing the bowl put the bowl back into place and add the coconut milk/cream and water and vegetable stock paste.

Next insert the Simmering basket, then add the rice and Quinoa.

Next pop the lid on then carefully place the Varoma basket and tray into place and set the timer for 22 mins>speed 3.5>Varoma temp. (make sure the baking paper isn't covering the holes on the Varoma tray)

Next make sure the egg is cooked and slice with your spatula and put it into your Thermoserver, then mix through the mixed Vegetables, then add the Rice and Quinoa, then pop the lid on to keep Warm.

 

****DO NOT DISCARD THE REDUCED COCONUT MILK***

 

SAUCE

Place all of the sauce ingredients into the bowl and blend for 1min> speed 9.

**BE SURE TO INCREASE THE SPEED FROM 1-9 GRADUALLY**

**If you want the sauce thicker simply add more cashews and blend it again for 1 min> speed 9.