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P ASTA, RICE AND BEANS
Ingredients
100 g (4 oz) green lentils
15 ml (1 tbsp) oil
1 large onion, sliced
5 ml (1 tsp) grated root ginger
1 garlic clove, crushed
3 ml (
1
/
2
tsp) turmeric
5 ml (1 tsp) chilli powder
10 ml (2 tsp) curry powder
150 ml (
1
/
4
pt) natural yoghurt
100 g (4 oz) mushrooms, sliced
2 tomatoes, peeled and chopped
300 ml (
1
/
2
pt) hot water
50 g (2 oz) cashew nuts
450 g (1 lb) cooked basmati rice
Garnish:
hard boiled egg slices and
coriander leaves
Lentil Biryani Serves 4-6
Dish: large casserole Oven Accessory: glass turntable
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 power for 3 mins. or until
softened.
3. Add the ginger, garlic, turmeric, chilli and curry powder. Cover and cook on HIGH power for
2 mins.
4. Add the yoghurt, mushrooms, tomatoes, water and lentils. Cover and cook on HIGH power
for 25-30 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 power if necessary. Garnish and serve.
Ingredients
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) soured 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 4
Dish: large casserole Oven Accessory: glass turntable
1. Place the rice and chicken stock in casserole, cover and cook on HIGH power for
15-17 mins. or until tender.
2. Place the fish in a shallow dish, sprinkle with lemon juice, cover and cook on HIGH power for
5-6 mins. or until cooked. Skin and flake.
3. Place onion and oil in a small dish, cover and cook on HIGH power for 3-4 mins. or until
softened.
4. Combine the soured cream with curry paste. Mix into rice then stir in flaked fish, onion, peas,
parsley, eggs and seasoning. Cover and cook on HIGH power for 5 mins. or until piping hot.
Ingredients
40 g (1
1
/
2
oz) dried Cep mushrooms
50 g (2 oz) butter
1 clove garlic, finely chopped
1 small onion, finely chopped
freshly ground black pepper
250 g (9 oz) Arborio rice
300 ml (
1
/
2
pt) hot vegetable stock
12 basil leaves, torn
Wild Mushroom and Basil Risotto Serves 4
Dish: 3 litre (6 pt) casserole dish Oven Accessory: glass turntable
1. Soak mushrooms in 300 ml (
1
/
2
pt) warm water.
2. Place the butter, garlic and onion in a large bowl, cover with cling film and cook on HIGH
power for 3 mins, or until softened. Season with freshly ground black pepper.
3. Stir the rice into the butter mixture and add the hot stock and soaking liquid from the
mushrooms. Cover and cook for a further 5 mins on HIGH power.
4. Stir the mushrooms into the rice mixture. Cover and cook for a further 5 mins. on HIGH
power.
5. Stir and add the basil. Continue to cook for the final 5 mins. on HIGH power. Leave to stand
for approx. 10 mins and then stir with a fork.