Rice, Pasta and Cereal

BACON AND ONION TORTELLINI

Serves: 4

Ingredients:

 

600 g

fresh tortellini

6 cups

boiling water

1

onion, diced

1

clove garlic, crushed

3

rashers bacon, chopped

300 ml

cream

1 tablespoon

parmesan cheese

1 teaspoon

chicken stock powder

2 tablespoons

chopped parsley

ground black pepper Parmesan cheese, extra

Method:

1.Place pasta and water in a 3-litre casserole dish. Cook on High for 8-10 minutes. Stand covered for 2 minutes. Drain.

2.Place onion, garlic and bacon in a 2-litre casserole dish and cook on High for 5 minutes. Add cream, cheese, stock powder and parsley stir until combined.

3.Add pasta and cook on High for 2 minutes. Serve sprinkled with pepper and extra parmesan cheese.

PESTO FETTUCCINE

Serves: 4

Ingredients:

 

250 g

dried fettuccine

6 cups

boiling water

2

cloves garlic, crushed

1 cup

basil leaves

1 tablespoon

pinenuts

12 cup

parmesan cheese

1 cup

olive oil

Method:

1.Place pasta and water in a 3-litre casserole dish. Cook on High for 14-16 minutes. Allow to stand for 5 minutes then drain.

2.Place remaining ingredients except oil in a food processor. Slowly add oil in a fine stream while processing.

3.Stir sauce through pasta and serve.

CHICKEN RISOTTO

Serves: 4

Ingredients:

 

300 g

fresh asparagus

2 tablespoons

olive oil

112 cups

aborio rice

1

 

clove garlic, crushed

4 cups

boiling chicken stock

2 cups

coarsely chopped cooked chicken

14

cup

grated fresh parmesan cheese

14

cup

cream

ground black pepper

extra coarsely grated parmesan cheese

Method:

1.Place asparagus in a 2-litre dish and cook on High for 1 minute. Set aside.

2.Place oil, rice and garlic in a 3-litre casserole dish, cover and cook on High for 1 minute. Add 2 cups of boiling chicken stock, cook on High for 5 minutes. Stir twice during cooking.

3.Add remaining chicken stock and cook on High for another 5 minutes. Add remaining ingredients including asparagus and stir into risotto. Cook covered on High for 2 minutes.

4.Stand for 5 minutes. Serve topped with pepper and extra parmesan cheese.

STIR FRIED RICE

Serves: 4

Ingredients:

 

1 tablespoon

vegetable oil

1

clove garlic, crushed

1 teaspoon

ginger

1

small carrot, finely chopped

1

stick celery, sliced

12

red capsicum, diced

6 to 8

medium mushrooms, sliced

2

eggs

4

green onions, chopped

 

black pepper

1

small can prawns (optional)

1-2 tablespoons

soy sauce

2 cups

cooked rice

Method:

1.Place oil, garlic and ginger in large shallow dish and cook on High for 1 to 2 minutes. Add carrot, celery and capsicum. Cook a further 3 minutes on High.

2.Break eggs into small dish, add pepper to taste, mix well and cook on Medium for 2 to 3 minutes.Slice into thin strips.

3.Add eggs plus all remaining ingredients to vegetable mixture. Stir well and cook on High for 3 to 5 minutes to heat thoroughly. Serve.

Cooking Guide

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Panasonic NN-S235, NN-S215 manual g Dried fettuccine Cups Boiling water

NN-S235, NN-S215 specifications

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