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with Every Night of the Week by Lucy Tweed
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Halloumi Rice
YOU’LL NEED
DURATION
COOK TIME
DIFFICULTY
MAKES
The Combi Wave 3in1
32 mins
32 mins
easy
4 serves
INGREDIENTS
2 c aborio rice (400g / .88lbs)
100 g butter, cubed (3.53 oz)
1 clove garlic, crushed (6 g / 0.21 oz)
1 tbs dried oregano (5.5 g / 0.19 oz)
3 c chicken stock (750 ml / 25.36 fl oz)
100 g cubed mozzarella (3.53 oz)
50 g grated mozzarella (1.76 oz)
50 g grated halloumi (1.76 oz)
50 g panko (1.76 g)
METHOD
In a microwave safe serving bowl large enough to hold the rice and the stock (we use a 30 cm diaMETER bowl x 5 cm deep),melt the butter and crushed garlic for 1.5 mins (regular microwave setting).
Remove and add oregano and rice and mix well.
Pour over stock and shake THE BOWL GENTLY to level the rice.
Place in combi wave 3in1 and cook on pre-programMED rice setting for 350g (APPROX. 2 CUPS) for 19 minutes.
Remove from oven and insert mozzarella evenly around the rice, pressing it half way down into the rice then smoothing over the top surface.
Mix together the halloumi, grated mozz and the panko, then sprinkle over the top.
Place in combi WAVE 3IN1 OVEN onto trivet and set to grill for 10mins until crispy and bubbling.
Cover in lemon zest and pepper.
Serve hot.
I acknowledge the Traditional Owners of Country throughout Australia, the Gadigal people of the Eora Nation, and recognise their continuing connection to land, waters and culture. I would like to pay my respects to their Elders past, present and emerging.