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Pasta, Rice & Beans
Ingredients
100g (4oz) green lentils
450g (1lb) basmati rice
15 ml (1tbsp) oil
1 large onion, sliced
5 ml (1tsp) root ginger, grated
1 garlic clove, crushed
3 ml (
½ tsp) turmeric
5 ml (1tsp) chilli powder
10 ml (2 tsp) curry powder
150 ml (¼ pt) natural yoghurt
100g (4oz) mushrooms, sliced
2 tomatoes, peeled and chopped
300 ml (
½ pt) hot water
50g (2oz) cashew nuts
Garnish:
hard boiled egg slices and coriander
leaves
Serves 4-6
Dish: bowl, 3 litre (6 pt) large casserole with lid
Soak the lentils in cold water for 1 hour then drain them.
Place rice in bowl. Cover, place on base of oven and
cook on AUTO RICE PROGRAM or place rice in bowl
with 550 ml (1pt) boiling water and cook on HIGH
MICROWAVE for 8-10 mins and stir halfway.
Place the oil and onion in the casserole dish. Place on
base of oven and cook on HIGH MICROWAVE for 3
mins. or until softened. Add the ginger, garlic, turmeric,
chilli and curry powder and cook on HIGH MICROWAVE
for 2 mins. Add the yoghurt, mushrooms, tomatoes, water
and lentils. Cover and cook on HIGH MICROWAVE for
25-30 mins. or until the lentils are tender and the liquid
has evaporated. Add the lentil mixture and cashew nuts
to the cooked rice and mix thoroughly. Cook on MEDIUM
MICROWAVE for 3-4 mins. Garnish and serve.
Lentil Biryani
4-6
Ingredients
1 medium onion, chopped
10ml (2 tsp) vegetable oil
2 medium courgettes, sliced thickly
1 red pepper, seeded and chopped
2 medium carrots, peeled and thinly
sliced
1 small cauliflower, cut into florets
100g (4oz) dried apricots, halved
2 cloves garlic, crushed
425g (15oz) can chick peas, drained
3ml (
½ tsp) each: ground turmeric,
ground coriander, ground cumin
5ml (1tsp) paprika
2.5cm (1") fresh root ginger, peeled
and finely chopped
salt & pepper
450 ml (
3/4 pt) hot vegetable stock
chopped parsley to garnish
Serves 4
Dish: 3 litre (6pt) large casserole with lid
Place the onion and oil in the casserole. Place on the
base of oven and cook on HIGH MICROWAVE for 2
mins. or until starting to soften. Add the prepared
vegetables, apricots, garlic, chick peas and stir in the
spices, salt, pepper and stock. Cover and cook on HIGH
MICROWAVE for 15-20 mins, or until vegetables are
soft. Stir two or three times during cooking. Serve with
couscous or rice and garnish with parsley.
TIP
To prepare couscous: Place 300 ml (
½ pt) vegetable
stock in a bowl and 1.5 ml (¼ tsp) turmeric. Place on
base of oven and cook on HIGH MICROWAVE for 4
mins. or until boiling. Add 175g (6oz) couscous and allow
to stand for 5 mins. Fluff up with a fork before serving.
Vegetable & Chick Pea Casserole
4
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