– 55 –
Rice, Pasta and Noodles
P
AELLA
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
pinch saffron powder
1
1
⁄
2
cups
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.
S
ALMON KEDGEREE
Serves 4
Ingredients:
1 cup
basmati rice
1
1
⁄
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 fl aked
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
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
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 1
1
⁄
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.
Notes:
1. 1 cup uncooked rice will yield 2 cups cooked rice.
2. Cooked rice can be cooked using
Sensor Cook
functions.
C
HICKEN
R
ISOTTO
Serves: 4
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 fi llets,
sliced
1
⁄
4
cup
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.
F00039Y40QP_CB.indd 55
F00039Y40QP_CB.indd 55
2011-6-29 15:38:13
2011-6-29 15:38:13
