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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 peeled tomatoes, 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 a 3-litre dish. Cover and
cook on Med-High for 3 to 5 minutes. Set aside.
Place capsicum, onion, garlic and butter into 4-litre
dish and cook on High for 4 to 5 minutes. Add rice
and stir well. Cook on High for 2 to 4 minutes. Stir
in tomatoes, hot chicken stock and saffron. Cook on
High for 16 to 18 minutes. Stir in chicken, prawns
and mussels. Cook on Med-High for 4 to 6 minutes.
Stand for 10 minutes before serving.
F
RAGRANT
C
OCONUT
R
ICE
Serves: 4 to 6
Ingredients:
1 onion, chopped
2 cups long grain rice
500 ml chicken stock
400 ml coconut milk
1 teaspoon turmeric
Method:
Place all ingredients in a 3-litre casserole dish. Stir.
Cook on High for 15 to 18 minutes. Cover and let
stand 10 minutes before serving.
To cook by Auto Cook:
Prepare as above. Select Rice, press Serving/
Weight Pad to select 2 cups then press Start.
When oven beeps, remove plastic wrap, stir.
S
EASONED
R
ICE
Serves: 4 to 6
Ingredients:
1 onion, chopped
1 cup long grain rice
1 teaspoon thyme
1
1
⁄
2
cups chicken stock
1
⁄
4
cup toasted slivered almonds
Method:
Place onion, rice, thyme and chicken stock in a 3-litre
casserole dish. Cook on High for 14 to 16 minutes.
Stir, cover, and let stand for 10 minutes. Stir through
slivered almonds and serve hot.
To cook by Auto Cook:
Prepare as above. Select Rice, press Serving/
Weight Pad to select 1 cup then press Start.
When oven beeps, remove plastic wrap.
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 High for 30 to 40 seconds. Add carrot,
celery and capsicum. Cook a further 2 minutes on
High. Break eggs into a small dish, add pepper to
taste, mix well and cook on Med-High 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 High 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 Auto 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 High for 17 to 19 minutes.
Add remaining ingredients, stir well and cook on High
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 High for 2 to 3 minutes.