Panasonic NN-ST641W manual Vegetables and Legumes

COOKING LEGUMES BY AUTO COOK

•Minimum weight 1 cup / Maximum weight 4 cups

•Suitable for cooking chickpeas, split peas dried beans and peas and brown rice.

•Cover legumes with cold water and soak overnight, drain.

•Place legumes and boiling water into an appropriate sized dish. (See table for quantities)

Amount of	Amount of	Dish Size
Legumes	Boiling Water
1 cup	3 cups	2 litre
2 cups	4 cups	3 litre
3 cups	6 cups	4 litre
4 cups	8 cups	4 litre

When cooking, leave it uncovered.

•Anytime during cooking the oven will beep and prompt you to stir. Remove covering.

•At the end of cooking time, allow legumes to stand for 5 minutes if required.

To Opeate:

Select Legumes, press Serving/Weight Pad to select weight required, then press Start.

RED COCONUT DHAL

Serves: 4 to 6
Ingredients:
1 cup	red lentils
1 teaspoon	turmeric
400 ml	coconut milk
250 ml	water
1 teaspoon	crushed red chilli
1 teaspoon	crushed garlic
	lemon juice to taste

Method:

Place all ingredients in a 2 litre casserole dish. Stir and cook on Med-High for 18 to 20 minutes, stirring twice during cooking.

To cook by Auto Cook:

Prepare as above. Select Legumes, press Serving/ Weight Pad to select 1 cup, then press Start.

HUMMUS

Ingredients:
1 cup	chick peas, water for soaking
3 cups	boiling water
2 tablespoons	lemon juice
2 teaspoon	turmeric
1⁄4 cup	tahini ( sesame paste )
4 cloves	garlic, minced
2 tablespoons	olive oil

Method:

Place chickpeas and water into a 4-litre casserole dish and soak overnight. Drain.

Place chickpeas and boiling water into a 3-litre casserole dish and cook on Med-High for 25 to 30 minutes. Drain, process with remaining ingredients.

To cook by Auto Cook:

Prepare as above. Select Legumes, press Serving/ Weight Pad to select 2 cups, then press Start.

CHICKPEA SALAD WITH CORIANDER DRESSING

Serves: 4 to 6
Ingredients:
1 cup	dried chickpeas, water for soaking
3 cups	boiling water
1	red capsicum, diced
1	lebanese cucumber, diced
250 g	cherry tomatoes, quartered
1	spanish onion, diced
Coriander Dressing:
1⁄2 cup	lemon juice
2 teaspoons	sugar
1⁄2 cup	chopped fresh coriander
1 teaspoon	chopped red chilli

Method:

Cover chickpeas with water and soak overnight. Drain. Place chickpeas and boiling water into a 3-litre dish and cook on Med-High for 25 to 30 minutes.

To Cook by Auto Cook:

Prepare as above, select Legumes, press Serving/ Weight Pad to select 2 cups, then press Start. Drain and allow to cool.

Combine remaining salad ingredients in a large bowl and mix well.

Dressing:

Combine all ingredients in a screw top jar, shake well. Pour over salad and toss well.

LENTIL HOT POT

Serves: 4 to 6
Ingredients:
900 g	new potatoes
2	onions, diced
2	carrots, diced
2	stalks celery, sliced
3	cloves garlic, crushed
1 teaspoon	curry powder
400 g	can diced tomatoes
1 cup	vegetable stock
2 tablespoon	tomato paste
3⁄4 cup	red lentils, washed
1⁄2 cup	grated cheese
	paprika
1 tablespoon	chopped parsley

Method:

Wash potatoes and place onto a paper towel lined plate. Cook on Med-High for 8 to 10 minutes.

To cook by Auto Cook:

Prepare as above. Select Potatoes, press Serving/ Weight Pad to select 900 g, then press Start.

Set aside. Place onion, carrot, celery and garlic into a 3 litre dish. Cook on Med-High for 7 to 8 minutes. Add curry powder and cook on Med-High for a further 1 minute. Add tomatoes, stock, tomato paste and lentils. Cook on Med-High for 20 to 24 minutes, stirring halfway through cooking. Slice potatoes thickly and layer over the top of lentil mixture. Sprinkle with grated cheese, paprika and parsley. Cook on High for 4 to 6 minutes.

Vegetables and Legumes

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