Recipes continued
Pearl Barley and Mushroom Risotto
Serves 6
1 tablespoon olive oil
20g butter
1 onion, finely chopped
200g button mushrooms, quartered
200g Swiss brown mushrooms, sliced
1 clove garlic, crushed
1 ½ cups pearl barley
6 cups chicken
1 tablespoon finely chopped fresh thyme ½ cup grated parmesan
3 teaspoons finely grated lemon rind
1.Using the Browning mode, heat the oil and butter on 150°C. When READY appears in the LCD screen, PRESS START. Add onion and mushrooms; cook, stirring, for about 5 minutes or until soft. Add garlic and barley and stir for 1 minute. Add the stock and thyme.
2.Place the lid on. Using the Slow Cooker mode, cook on LOW for 6 hours or HIGH for 3 hours. Stir through parmesan and rind and season with salt and pepper.
Note: This recipe is best eaten immediately, as the barley will continue to absorb the moisture if left on the Keep Warm setting for too long.
For a vegetarian version, substitute chicken stock for vegetable stock.
Tofu and Chickpea Curry
Serves 4
1 tablespoon peanut oil
1 onion, finely chopped
2 cloves garlic, crushed
2 long red chillies, finely chopped 2cm piece fresh ginger, finely grated 3 teaspoons ground cumin
1 teaspoon ground cardamom
½teaspoon ground tumeric 1 teaspoon garam masala 2 cups dried chickpeas
6 cups water
1 tablespoon tomato paste Firm tofu, cut into 2cm cubes Coriander and yoghurt, to serve
1.Using the Browning mode, heat the oil on 150°C. When
2.Place the lid on. Using the Slow Cooker mode, cook on LOW for 8 hours or HIGH for 4 hours. Add the tofu in the final 30 minutes of cooking.
3.Serve with coriander and yoghurt.
23
