114
Wild Mushroom Risotto
Serves 4
Dish: small bowl, large bowl
Oven Accessory: glass turntable
1. Soak mushrooms in 300ml (½ pint) stock for 20 mins.
2. Strain the porcini mushrooms and coarsely chop. Add the soaking
liquid to the remaining stock.
3. Place the butter and shallots in a large bowl. Place on glass
turntable and cook on
HIGH MICROWAVE
for 2 mins. or until soft-
ened.
4. Stir the rice into the mixture. Add the stock, wine and seasoning.
Cover and cook on
HIGH MICROWAVE
for 6 mins. Add the mush-
rooms and porcini and cook on
HIGH MICROWAVE
for 10 mins.
stirring halfway.
5. Mix in the parmesan cheese. Cover and leave to stand for about 2-
3 mins. before serving on warm plates sprinkled with extra parme-
san cheese.
Ingredients
25g (1oz) dried porcini,
1 litre (1½ pints) hot chicken
or vegetable stock
50g (2oz) butter
2 shallots, finely chopped
300g (11oz) risotto rice
125ml (4 fl.oz.) dry white
wine
salt & pepper to taste
200g (7 oz) white or
chestnut mushrooms, sliced
25g (1oz) freshly grated
parmesan cheese plus extra
for garnish
Lentil Biryani
Serves 4-6
Dish: 3 litre (6 pt) large casserole with lid
Oven Accessory: glass turntable
1. Soak the lentils in cold water for 1 hour then drain them.
2. Place rice in bowl with 550 ml (1pt) boiling water. Cover, place on
glass turntable and cook on
HIGH MICROWAVE
for 8-10 mins and
stir halfway.
3. Place the oil and onion in casserole. Place on glass turntable and
cook on
HIGH MICROWAVE
for 3 mins. or until softened.
4. Add the ginger, garlic, turmeric, chilli and curry powder and cook
on
HIGH MICROWAVE
for 2 mins.
5. Add the yoghurt, mushrooms, tomatoes, water and lentils. Cover
and cook on
MEDIUM MICROWAVE
for 25-30 mins. or until the
lentils are tender and the liquid has evaporated.
6. Add the lentil mixture and cashew nuts to the cooked rice and mix
thoroughly. Heat on
MEDIUM MICROWAVE
for 3-4 mins. Garnish
and serve.
Ingredients
100g (4oz) green lentils
450g (1lb) basmati rice
15 ml (1tbsp) oil
1 large onion, sliced
5 ml (1tsp) root ginger,
grated
1garlic clove, crushed
3 ml (½tsp) turmeric
5 ml (1tsp) chilli powder
10 ml (2tsp) curry powder
150 ml (¼ pt) natural
yoghurt
100g (4oz) mushrooms,
sliced
2 tomatoes, peeled and
chopped
300 ml (½pt) hot water
50g (2oz) cashew nuts
Garnish:
hard boiled egg slices and
coriander leaves