Panasonic NN-S575, NN-S555, NN-S565 manual Rice

!!!!	!!!	!!!	!!
	PAELLA
	Serves: 6 to 8
	Ingredients:
	500 g	mussels
	1⁄4 cup	water
	1	green capsicum, sliced
	1	red capsicum, sliced
	1	onion, sliced
	1	clove garlic, crushed
	2 tablespoons	butter
	2 cups	long grain rice
	400 g	can peeled tomatoes, chopped
	2 cups	hot chicken stock
	11⁄2 cups	pinch saffron powder
		cooked diced chicken
	200 g	peeled green prawns
	Method:
	Place mussels and water in a 3-litre dish. Cover and
	cook on P7 for 3 to 5 minutes. Set aside. Place
	capsicum, onion, garlic and butter into 4-litre dish and
	cook on P10 for 4 to 5 minutes. Add rice and stir well.
Noodles	Cook on P10 for 2 to 4 minutes. Stir in tomatoes, hot
	chicken stock and saffron. Cook on P10 for 16 to 18
	minutes. Stir in chicken, prawns and mussels. Cook
	on P7 for 4 to 6 minutes. Stand for 10 minutes before
	serving.
	FRAGRANT COCONUT RICE (S) Å
	Serves: 4 to 6
and	Ingredients:
	1	onion, chopped
	2 cups	long grain rice
	500 ml	chicken stock
Pasta	400 ml	coconut milk
	1 teaspoon	turmeric
	Method:
	Place all ingredients in a 3-litre casserole dish. Stir.
Rice,	Cook on P10 for 15 to 18 minutes. Cover and let
	stand 10 minutes before serving.
	To cook by Sensor Cook:
	Prepare as above. Cover with plastic wrap.
	Select Rice, then Start.
	When oven beeps, remove plastic wrap, stir.
	To cook by Auto Cook:
	Prepare as above. Press Rice, select 2.0 cups then
	Start.
	SEASONED RICE Å
	Serves: 4 to 6
	Ingredients:
	1	onion, chopped
	1 cup	long grain rice
	1 teaspoon	thyme
	11⁄2 cups	chicken stock
	1⁄4 cup	toasted slivered almonds

Method:

Place onion, rice, thyme and chicken stock in a 3-litre casserole dish. Cook on P10 for 14 to 16 minutes. Stir, cover, and let stand for 10 minutes. Stir through slivered almonds and serve hot.

To cook by Sensor Cook:

Prepare as above. Cover with plastic wrap.

Select Rice, then Start.

When oven beeps, remove plastic wrap.

To cook by Auto Cook:

Prepare as above. Press Rice, select 1.0 cup then

Start.

FRIED RICE

Serves: 4

Ingredients:
1 tablespoon	sesame oil
1	clove garlic, crushed
1 cm	piece of green ginger,
	finely chopped
1	small carrot, finely chopped
1	stick celery, sliced
1⁄2	green or red capsicum,
	cut in strips
2	eggs
4	green onions, chopped
	black pepper
1	small can prawns
1 tablespoon	soy sauce
6 cups	cooked rice

Method:

Place oil, garlic and ginger in a large shallow dish and cook on P10 for 30 to 40 seconds. Add carrot, celery and capsicum. Cook a further 2 minutes on P10.

Break eggs into a small dish, add pepper to taste, mix well and cook on P7 for 1 to 11⁄2 minutes. Slice into thin strips. Add eggs plus all remaining ingredients to vegetable mixture. Stir well and cook on P10 for 3 to 5 minutes to heat thoroughly. Serve.

Note: 1 cup uncooked rice will yield 2 cups cooked rice.

Rice can be cooked using Sensor Cook and Auto Cook functions.

CHICKEN RISOTTO

Serves: 4

Ingredients:
1	onion, sliced
2 cups	short grain rice
1 teaspoon	dried oregano
1 teaspoon	cracked black pepper
4 cups	chicken stock
1⁄4	green capsicum, sliced
1⁄4	red capsicum, sliced
200 g	mushrooms, sliced
1⁄2 cup	frozen peas
2	cooked chicken breast fillets,
1⁄4 cup	sliced
	grated parmesan cheese

Method:

Place onion, rice, oregano, pepper and chicken stock into a 4-litre dish. Cook on P10 for 17 to 19 minutes. Add remaining ingredients, stir well and cook on P10 for 4 minutes. Serve.

HINT:

TO REHEAT 2 CUPS OF COOKED RICE:

Add 1 to 2 tablespoons of water or a knob of butter and cook on P10 for 2 to 3 minutes.

– 26 –