– 110 –
Rice, Pasta and Cereal
S
EASONED
R
ICE
Serves: 6 to 8
Ingredients:
1 onion chopped
1 cup long grain rice
1 teaspoon thyme
2½ cups chicken stock
¼ cup slivered almonds, toasted
¼ cup sultanas
Method:
In a 3-litre dish place onion, rice, thyme and chicken
stock. Cook on 1000 W for 15 minutes. Stir. Cover.
Stand for 10 minutes. Add almonds, and sultanas,
and serve.
P
AELLA
Serves: 6 to 8
Ingredients:
500
g
mussels in shell
¼ 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
440
g
can peeled tomatoes, roughly chopped
1½ cups hot chicken stock
pinch saffron powder
1½ cups cooked diced chicken
200
g
peeled green prawns
Method:
Place mussels and water into a 3-litre dish, cover
and cook on 800 W for 4 to 5 minutes. Set aside.
Place capsicums, onions, garlic and butter into a
4-litre dish and cook on 1000 W for 4 to 6 minutes.
Add rice and stir well. Cook on 1000 W for 2 to 4
minutes. Stir in tomatoes, hot chicken stock and
saffron. Cook on 1000 W for 16 to 18 minutes. Stir in
chicken, prawns and mussels and cook on 800 W for
4 to 6 minutes. Stand for 5 minutes before serving.
C
HICKEN
R
ISOTTO
Serves: 4
Ingredients:
300
g
fresh asparagus, chopped
2 tablespoons olive oil
1½ cups arborio rice
1 clove garlic, crushed
4 cups boiling chicken stock
2 cups coarsely chopped cooked chicken
¼ cup grated fresh parmesan cheese
¼ cup cream
ground black pepper
extra coarsely grated parmesan cheese
Method:
Place asparagus into a 2-litre dish and cook on 1000
W for 1 minute. Set aside. Place oil, rice and garlic in
a large microwave safe bowl. Cook covered on 1000
W for 1 minute. Add 2 cups of boiling chicken stock,
cook on 1000 W for 5 minutes. Stir twice during
cooking. Add remaining chicken stock and cook
on 1000 W for another 5 minutes. Add remaining
ingredients along with asparagus and stir into risotto.
Cook covered on 1000 W for 3 minutes. Stand for
5 minutes. Serve topped with extra parmesan and
black pepper.
C
REAMY
S
UN-
D
RIED
T
OMATO
P
ENNE
Serves: 4
Ingredients:
250
g
penne
5 cups boiling water
½ cup sun-dried tomatoes in oil, drained
1 cup basil leaves
¼ cup toasted pinenuts
⅓ cup grated parmesan cheese
300 ml cream
½ cup sliced ham
¼ cup grated parmesan cheese, extra
Method:
Place pasta and water in a 4-litre casserole dish.
Cook on 1000 W for 14 to 16 minutes. While pasta is
cooking, prepare sauce. Place all ingredients except
ham and extra parmesan cheese in a blender,
process until smooth. Drain pasta and add sauce.
Serve topped with ham and extra parmesan cheese.
F0003BU00QP_CB_2016023.indd 110 2016/6/23 11:30:38
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