74
I
ngredients
50 g (2 oz) green lentils
10 ml (2 tsp) oil
1 small onion, sliced
3 ml (
1⁄
4
tsp) grated root ginger
1 garlic clove, crushed
3 ml (
1⁄
4
tsp) turmeric
3 ml (
1⁄
4
tsp) chilli powder
5 ml (1 tsp) curry powder
150 ml (
1⁄
4
pt) natural yoghurt
50 g (2 oz) mushrooms, sliced
1 tomato, peeled and chopped
150 ml (
1⁄
4
pt) hot water
25 g (1 oz) cashew nuts
225 g (8 oz) cooked basmati rice
Garnish:
hard boiled egg slices and
coriander leaves
Lentil Biryani
Serves 4-6
Dish: large bowl
1. Soak the lentils in cold water for 1 hour then
drain them.
2. Place the oil and onion in a large bowl.
Cover and cook on HIGH Micro for 3 mins.
or until softened.
3. Add the ginger, garlic, turmeric, chilli and
curry powder. Cover and cook on HIGH
Micro for 2 mins.
4. Add the yoghurt, mushrooms, tomato, water
and lentils. Cover and cook on HIGH Micro
for 15–20 mins. or until the lentils are tender
and the liquid has evaporated.
5. Add the lentil mixture and cashew nuts to
the cooked rice and mix thoroughly. Reheat
on HIGH Micro if necessary. Garnish and
serve.
I
ngredients
175 g (6 oz) easycook brown rice
450 ml (
3⁄
4
pt) hot chicken stock
450 g (1 lb) smoked haddock
30 ml (2 tbsp) lemon juice
1 medium onion, chopped
15 ml (1 tbsp) oil
150 ml (
1⁄
4
pt) sour cream
15 ml (1 tbsp) curry paste
100 g (4 oz) frozen peas
30 ml (2 tbsp) parsley, chopped
2 hardboiled eggs, chopped
Kedgeree
Serves 2
Dish: large casserole, shallow dish, small
bowl
1. Place the rice and chicken stock in
casserole, cover and cook on HIGH Micro
for 18-20 mins. or until tender.
2. Place the fish in a shallow dish, sprinkle
with lemon juice, cover and cook on HIGH
Micro for 5-6 mins. or until cooked. Skin and
flake.
3. Place onion and oil in a bowl, cover and
cook on HIGH Micro for 3-4 mins. or until
softened.
4. Combine sour cream with curry paste. Mix
into rice then stir in flaked fish, onion, peas,
parsley, eggs and seasoning. Cover and
cook on HIGH Micro for 5 mins. until piping
hot.