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Rice, Pasta and Noodles
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PAELLA
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 flaked
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
FRIED RICE
Serves: 4
Ingredients:
1 tablespoon sesame oil
1 clove garlic, crushed
1 cm piece of green ginger,
finely chopped
1 small carrot, finely 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.
Note: 1 cup uncooked rice will yield 2 cups cooked rice.
Rice can be cooked using Sensor Cook and Auto
Cook functions.
C
HICKEN RISOTTO
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 fillets,
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.
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