Rice, Pasta and Cereal
Seasoned Rice R
Serves: 6 to 8 |
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Ingredients: |
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1 | onion chopped |
1 cup | long grain rice |
1 teaspoon | thyme |
21/2 cups | chicken stock |
1/4 cup | slivered almonds, toasted |
Method:
In a 3 litre dish place onion, rice, thyme and chicken stock. Cook on HIGH for 15 minutes. Stir. Cover. Stand for 10 minutes. Add almonds, and serve.
Paella
Serves: 6 to 8 |
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Ingredients: |
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500 g | mussels in shell |
1/4 cup | water |
1 | green capsicum (pepper), sliced |
1 | red capsicum (pepper), sliced |
2 | onions, sliced |
1 | clove garlic, crushed |
2 tablespoons | butter |
2 cups | long grain rice |
1 can (440 g) | peeled tomatoes, roughly chopped |
11/2 cups | hot chicken stock |
11/2 cups | pinch saffron powder |
cooked diced chicken | |
200 g | peeled green prawns |
Method:
Place mussels and water into a
6 minutes. Add rice and stir well. Cook on HIGH for 2 to 4 minutes. Stir in tomatoes, hot chicken stock and saffron. Cook on HIGH for 16 to 18 minutes. Stir in chicken, prawns and mussels and cook on MED HIGH for 4 to 6 minutes. Stand for
5 minutes before serving.
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| Seasond Rice | |
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Chicken Risotto | R |
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Serves: 4 |
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Ingredients: |
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300 g | fresh asparagus, chopped | |||
2 tablespoons | olive oil | |||
11⁄2 cups | arborio rice | |||
1 | clove garlic, crushed | |||
4 cups | boiling chicken stock | |||
2 cups | coarsely chopped cooked chicken | |||
1⁄4 cup | grated fresh parmesan cheese | |||
1⁄4 cup | cream | |||
| ground black pepper | |||
extra | coarsely grated parmesan cheese |
Method:
Place asparagus into a
Cooking Guide
79