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Recipes continued
Pearl Barley and Mushroom Risotto
Serves 6
1 tablespoon olive oil
20g butter
1 onion, finely chopped
200g button mushrooms, quartered
200g Swiss brown mushrooms, sliced
1 clove garlic, crushed
1 ½ cups pearl barley
6 cups chicken
1 tablespoon finely chopped fresh thyme
½ cup grated parmesan
3 teaspoons finely grated lemon rind
1. Using the Browning mode, heat the oil and
butter on 150°C. When READY appears in
the LCD screen, PRESS START. Add onion
and mushrooms; cook, stirring, for about 5
minutes or until soft. Add garlic and barley
and stir for 1 minute. Add the stock and
thyme.
2. Place the lid on. Using the Slow Cooker
mode, cook on LOW for 6 hours or HIGH
for 3 hours. Stir through parmesan and
rind and season with salt and pepper.
Note: This recipe is best eaten immediately,
as the barley will continue to absorb the
moisture if left on the Keep Warm setting for
too long.
For a vegetarian version, substitute chicken
stock for vegetable stock.
Tofu and Chickpea Curry
Serves 4
1 tablespoon peanut oil
1 onion, finely chopped
2 cloves garlic, crushed
2 long red chillies, finely chopped
2cm piece fresh ginger, finely grated
3 teaspoons ground cumin
1 teaspoon ground cardamom
½ teaspoon ground tumeric
1 teaspoon garam masala
2 cups dried chickpeas
6 cups water
1 tablespoon tomato paste
Firm tofu, cut into 2cm cubes
Coriander and yoghurt, to serve
1. Using the Browning mode, heat the oil
on 150°C. When pre-heated and READY
appears in the LCD screen, PRESS START.
Cook the onion, garlic, chilli and ginger
for about 1 minute or until soft. Add the
spices and stir until fragrant. Add the
chickpeas, water and tomato paste.
2. Place the lid on. Using the Slow Cooker
mode, cook on LOW for 8 hours or HIGH
for 4 hours. Add the tofu in the final 30
minutes of cooking.
3. Serve with coriander and yoghurt.