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