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Rice, Pasta and Cereal
PAELLA
Serves: 6 to 8
Ingredients:
500 g mussels
1
⁄4 cup water
1 green capsicum, sliced
1 red capsicum, sliced
2 onions, sliced
1 clove garlic, crushed
2 tablespoons butter
2 cups long grain rice
1 can (440 g) peeled tomatoes, roughly chopped
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 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.
CREAMY BACON SAUCE (S)
Makes: Approximately 300 ml
Ingredients:
1 onion, chopped
3 bacon rashers, chopped
1 teaspoon minced garlic
300 ml cream
1
⁄4 cup Parmesan cheese
pepper
2 tablespoons chopped fresh parsley
1
⁄4 cup chicken stock
Method:
Place onion, bacon and garlic in 2-litre casserole
dish. Cook on P10 for 4 to 5 minutes. Add cream,
Parmesan cheese, pepper, parsley and stock. Mix
well. Cook on P10 for 3 to 4 minutes. Serve with
cooked Fettuccine.
To cook by Sensor Cook:
Place onion, bacon and garlic in a 2-litre casserole
dish. Cook on P7 for 4
1
⁄2 minutes. Add remaining
ingredients. Cover with plastic wrap.
Press Sauce, then Start.
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
4 spring onions, chopped
2 eggs
black pepper
1 small can prawns
1 tablespoon soy sauce
6 cups cooked rice
Method:
Place oil, garlic and ginger in large shallow dish and
cook on P10 for 1 to 2 minutes. Add carrot, celery and
capsicum. Cook a further 3 minutes on P10. Break
eggs into small dish, add pepper to taste, mix well and
cook on P7 for 1
1
⁄
2 to 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.
Creamy Bacon Sauce with Fettuccine
Cooking Guide
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