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Pasta, Rice & Beans
Ingredients
1 onion, finely chopped
1 garlic clove, crushed
25g (1oz) butter
225g (8oz) brown cap mushrooms,
quartered
225g (8oz) Arborio (risotto) rice
juice and rind of 1 lemon
2ml (¼tsp) saffron strands, crushed
300ml (½pt) hot vegetable stock
300ml (½pt) white wine
100g (4oz) frozen peas
300g (11oz) cooked, peeled prawns
30ml (2tbsp) finely chopped chives
Dish: large bowl
Put the onion, garlic, butter and mushroom in a large
bowl. Cover, place on base of oven and cook on
MEDIUM MICROWAVE for 4 mins. Add rice, juice and
rind of the lemon, saffron, stock and wine to the
mushroom mixture. Cover and cook on HIGH
MICROWAVE for 7 mins. Stir the risotto. Add peas,
re-cover and cook on HIGH MICROWAVE for 6 mins.
Add the prawns and chives and cook on MEDIUM
MICROWAVE for 5 mins. Leave to stand for 2-3 mins
and serve.
Prawn Risotto Serves 4
Ingredients
250g (9oz) fusilli
1 litre (1¾pt) hot water
5ml (1tsp) olive oil
1 red and 1 yellow pepper, sliced
2 cloves of garlic, crushed
5ml (1tsp) crushed dried chillies
2 x 400g (1lb 12oz) tins chopped
tomatoes
2 x 200g (14oz) tins tuna, drained
and flaked
25g (1oz) fresh breadcrumbs
30ml (2tbsp) grated parmesan
Dish: 3 litre (6pt) bowl, 3 litre (6pt) casserole
Oven Accessory: wire rack in lower position
Place pasta in water. Cover, place on the glass turntable
and cook on HIGH MIRCROWAVE for 10 mins, or until
soft. Leave to stand for 2-3 mins. Drain.
Place the oil and peppers in the casserole dish and cook
on HIGH MIRCROWAVE for 5 mins, until the peppers
have slightly softened. Add the garlic and chilli to the
pepper mixture and cook on HIGH MIRCROWAVE for
1 min. Add the tomatoes and sugar, stir and cook on
HIGH MIRCROWAVE for a further 5 mins. Stir tuna and
pasta into the tomato and pepper mixture until coated.
Top with breadcrumbs and parmesan. Cook on GRILL 1
for 4-6 mins, or until golden.
Spicy Tuna Pasta Bake Serves 4
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