Panasonic NN-ST665B, Operating Instruction And Cook Book

Page: 58 / 67

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Rice, Pasta and Noodles
S
AUSAGE &
B
EAN
S
TUFFED
C
APSICUMS
Serves: 4
Ingredients:
250 g thin Italian sausages
1 small onion, chopped
2 tablespoons tomato paste
1 tablespoon chopped parsley
440 g red kidney beans, drained
½ cup cooked long grain rice
4 medium red capsicum
¼ cup tomato paste, extra
1 tablespoon grated Parmesan cheese
Method:
Place sausages onto a paper towel lined dinner
plate. Cook on P10 for 2 minutes, turn and cook
for a further 2 minutes. Set aside. Place onion and
tomato paste into a medium microwave safe bowl.
Cook uncovered on P10 for 2 minutes. Remove
skins from sausages and cut sausages into 1 cm
slices. Stir through onion mixture along with parsley,
beans and rice. Remove tops from capsicum. Take
out the seeds and white membrane and discard. Fill
capsicum with stuf
fi ng mixture. Place into a shallow
sided microwave safe dish. Blend together extra
tomato paste with half a cup of water. Pour over
and around capsicum. Cook uncovered on P10 for
12 to 14 minutes. Rotate halfway through cooking.
Sprinkle each capsicum with Parmesan and cook on
P10 for a further 2 minutes.
Tip : substitute any thin sausages Freeze leftover rice
then defrost on P10 for 2 minutes per cup
F
RAGRANT
C
OCONUT
R
ICE
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 securely with plastic wrap.
Refer to Rice directions on page 19. Select
Rice ,
then Start .
P
AELLA
Serves: 6 to 8
Ingredients:
500 g mussels
¼ 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
pinch saffron powder
1½cups 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.
F
RIED
R
ICE
Serves: 4
Ingredients:
1 tablespoon sesame oil
1 clove garlic, crushed
1 cm piece of green ginger,
fi nely chopped
1 small carrot, fi nely chopped
1 stick celery, sliced
½ 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 1½ 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.
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