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Rice, Pasta and Noodles
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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 |
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
FRAGRANT COCONUT RICE (S) Å
Serves: 4 to 6
Ingredients: |
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1 | onion, chopped |
2 cups | long grain rice |
500 ml | chicken stock |
400 ml | coconut milk |
1 teaspoon | turmeric |
Method:
Place all ingredients in a
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 (S) Å
Serves: 4 to 6
Ingredients: |
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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
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.
Notes:
1.1 cup uncooked rice will yield 2 cups cooked rice.
2.Cooked 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.
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