Panasonic NN-S784 Rice, Pasta and Noodles, Paella, green capsicum, sliced, can chopped tomatoes

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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 chopped tomatoes
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.

SALMON KEDGEREE

Serves 4

Ingredients:
1 cup	basmati rice
11⁄2 cups	water
60 g	butter
1	onion, diced
2 tablespoons	mild curry powder
2 tablespoons	lemon juice
4	hard boiled eggs, quartered
400g	can salmon, drained and flaked
	salt and pepper
	parsley, chopped

Method:

Place rice and water in a 2 litre casserole dish. Cook on P7 for 12 minutes.

In a separate dish, melt butter on P10 for 1 minute. Add onion and cook on P10 for 1 to 2 minutes. Add curry powder and lemon juice, stir until well combined. Add rice and mix well to coat all the rice grains.

Chop half the eggs roughly and stir through the rice with the salmon. Season. Heat on P 10 for 3 to 4 minutes. Serve garnished with remaining egg and chopped parsley

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.

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

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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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