Panasonic NN-ST780S Stick celery, sliced, Green or red capsicum, Cut in strips, Black pepper

Rice, Pasta and Noodles

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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 P7 for 3 to 5 minutes. Set aside. Place capsicum, onion, garlic and butter into 4-litre dish and cook on P10 for 4 to 5 minutes. Add rice and stir well. Cook on P10 for 2 to 4 minutes. Stir in tomatoes, hot chicken stock and saffron. Cook on P10 for 16 to 18 minutes. Stir in chicken, prawns and mussels. Cook on P7 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 P10 for 15 to 18 minutes. Cover and let stand 10 minutes before serving.

To cook by Sensor Cook:

Prepare as above. Cover with plastic wrap. Select Rice, then 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 P10 for 14 to 16 minutes. Stir, cover, and let stand for 10 minutes. Stir through slivered almonds and serve hot.

To cook by Sensor Cook:

Prepare as above. Cover with plastic wrap. Select Rice, then 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 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 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,
1⁄4 cup	sliced
	grated parmesan cheese

Method:

Place onion, rice, oregano, pepper and chicken stock into a 4-litre dish. Cook on P10 for 17 to 19 minutes. Add remaining ingredients, stir well and cook on P10 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 P10 for 2 to 3 minutes.

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