Recipes continued
6.Meanwhile heat the remaining oil and butter in a frying pan and cook, stirring until the mushrooms are tender; drain any excess liquid.
7.After the rice has been in the “KEEP WARM” mode for 10 minutes, open the lid. Stir through the mushrooms, parmesan and parsley. Season to taste with black pepper.
8.Serve immediately.
Pilau | (Serves 6) |
1 tablespoon (20g) butter or margarine
2 small onions, peeled and finely chopped
2 green onions, finely sliced
2 cups uncooked white rice
1 x 440g canned corn kernels, drained
1 red capsicum, seeds removed and cut into thin strips
21/2 cups (625ml) chicken or vegetable stock
1.Melt butter or margarine in a pan and sauté onions until tender.
2.Add green onions, rice, corn and capsicum. Cook for
3.Transfer rice mixture to Rice Perfect Deluxe 7. Pour stock over rice.
4.Cover and depress lever to “COOK”. Allow to stand for 10 minutes. Serve hot.
Pine Nut & Rice Stuffing for Turkey
3.5kg turkey
1 tablespoon butter or margarine
3 onions, peeled and finely chopped
2 cups brown rice, cooked in Rice Perfect Deluxe 7
250g dried apricots, roughly chopped
11/2 cups pine nuts, roughly chopped
2 tablespoons brandy
1.Heat butter or margarine in a pan and lightly sauté onions.
2.Combine with remaining ingredients. Place stuffing into cavity of turkey and truss. Bake for approximately
Bacon and Pineapple Stuffing for Chicken
No. 16 chicken
1 cup white or brown rice, cooked in Rice Perfect Deluxe 7
1/3 cup crushed pineapple, well drained
2 rashers bacon, rind removed and roughly chopped
4 green onions, chopped
1 egg
1 teaspoon mixed herbs
1.Combine all ingredients. Place into cavity of chicken and truss.
2.Bake for approximately 1 hour and 20 minutes, or until cooked. Basté chicken with juices throughout baking.
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