Panasonic NN-ST641W manual Rice, Pasta and Noodles

PAELLA

Serves: 6 to 8
Ingredients:
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 3-litre dish. Cover and cook on Med-High for 3 to 5 minutes. Set aside. Place capsicum, onion, garlic and butter into 4-litre dish and cook on High for 4 to 5 minutes. Add rice and stir well. Cook on High for 2 to 4 minutes. Stir in tomatoes, hot chicken stock and saffron. Cook on High for 16 to 18 minutes. Stir in chicken, prawns and mussels. Cook on Med-High for 4 to 6 minutes. Stand for 10 minutes before serving.

FRAGRANT COCONUT RICE

Serves: 4 to 6
Ingredients:
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 3-litre casserole dish. Stir. Cook on High for 15 to 18 minutes. Cover and let stand 10 minutes before serving.

To cook by Auto Cook:

Prepare as above. Select Rice, press Serving/ Weight Pad to select 2 cups then press Start. When oven beeps, remove plastic wrap, stir.

SEASONED RICE

Serves: 4 to 6
Ingredients:
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 3-litre casserole dish. Cook on High for 14 to 16 minutes. Stir, cover, and let stand for 10 minutes. Stir through slivered almonds and serve hot.

To cook by Auto Cook:

Prepare as above. Select Rice, press Serving/ Weight Pad to select 1 cup then press Start. When oven beeps, remove plastic wrap.

FRIED RICE

Serves: 4
Ingredients:
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 High for 30 to 40 seconds. Add carrot, celery and capsicum. Cook a further 2 minutes on High. Break eggs into a small dish, add pepper to taste, mix well and cook on Med-High for 1 to 11⁄2 minutes. Slice into thin strips. Add eggs plus all remaining ingredients to vegetable mixture. Stir well and cook on High 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 Auto Cook functions.

CHICKEN RISOTTO

Serves: 4
Ingredients:
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,
	sliced
1⁄4 cup	grated parmesan cheese

Method:

Place onion, rice, oregano, pepper and chicken stock into a 4-litre dish. Cook on High for 17 to 19 minutes. Add remaining ingredients, stir well and cook on High for 4 minutes. Serve.

HINT:

TO REHEAT 2 CUPS OF COOKED RICE:

Add 1 to 2 tablespoons of water or a knob of butter and cook on High for 2 to 3 minutes.

Rice, Pasta and Noodles

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