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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 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 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.
FRAGRANT COCONUT RICE
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 P10 for 15 to 18 minutes. Cover and let
stand 10 minutes before serving.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Select Rice, then Start.
When oven beeps, remove plastic wrap, stir.
SEASONED RICE
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 P10 for 14 to 16 minutes.
Stir, cover, and let stand for 10 minutes. Stir through
slivered almonds and serve hot.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Select Rice, then Start.
When oven beeps, remove plastic wrap.
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.
Notes:
1.1 cup uncooked rice will yield 2 cups cooked rice.
2.Cooked rice can be cooked using Sensor 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.
Rice, Pasta and Noodles