Cooking Guide
– 29 –
Rice, Pasta and Cereal
BACON AND ONION TORTELLINI
Serves: 4
Ingredients:
600 g fresh tortellini
6 cups boiling water
1 onion, diced
1 clove garlic, crushed
3 rashers bacon, chopped
300 ml cream
1 tablespoon parmesan cheese
1 teaspoon chicken stock powder
2 tablespoons chopped parsley
ground black pepper
Parmesan cheese, extra
Method:
1. Place pasta and water in a 3-litre casserole dish.
Cook on High for 8-10 minutes. Stand covered for
2 minutes. Drain.
2. Place onion, garlic and bacon in a 2-litre casserole
dish and cook on High for 5 minutes. Add cream,
cheese, stock powder and parsley stir until
combined.
3. Add pasta and cook on High for 2 minutes. Serve
sprinkled with pepper and extra parmesan
cheese.
PESTO FETTUCCINE
Serves: 4
Ingredients:
250 g dried fettuccine
6 cups boiling water
2 cloves garlic, crushed
1 cup basil leaves
1 tablespoon pinenuts
1
⁄2 cup parmesan cheese
1 cup olive oil
Method:
1. Place pasta and water in a 3-litre casserole dish.
Cook on High for 14-16 minutes. Allow to stand for 5
minutes then drain.
2. Place remaining ingredients except oil in a food
processor. Slowly add oil in a fine stream while
processing.
3. Stir sauce through pasta and serve.
CHICKEN RISOTTO
Serves: 4
Ingredients:
300 g fresh asparagus
2 tablespoons olive oil
1
1
⁄2 cups aborio rice
1 clove garlic, crushed
4 cups boiling chicken stock
2 cups coarsely chopped cooked chicken
1
⁄4 cup grated fresh parmesan cheese
1
⁄4 cup cream
ground black pepper
extra coarsely grated parmesan cheese
Method:
1. Place asparagus in a 2-litre dish and cook on High
for 1 minute. Set aside.
2. Place oil, rice and garlic in a 3-litre casserole dish,
cover and cook on High for 1 minute. Add 2 cups
of boiling chicken stock, cook on High for 5
minutes. Stir twice during cooking.
3. Add remaining chicken stock and cook on High for
another 5 minutes. Add remaining ingredients
including asparagus and stir into risotto. Cook
covered on High for 2 minutes.
4. Stand for 5 minutes. Serve topped with pepper
and extra parmesan cheese.
STIR FRIED RICE
Serves: 4
Ingredients:
1 tablespoon vegetable oil
1 clove garlic, crushed
1 teaspoon ginger
1 small carrot, finely chopped
1 stick celery, sliced
1
⁄2 red capsicum, diced
6 to 8 medium mushrooms, sliced
4 shallots, chopped
2 eggs
black pepper
1 small can prawns (optional)
1-2 tablespoons soy sauce
2 cups cooked rice
Method:
1. Place oil, garlic and ginger in large shallow dish and
cook on HIGH for 1 to 2 minutes. Add carrot, celery
and capsicum. Cook a further 3 minutes on HIGH.
2. Break eggs into small dish, add pepper to taste, mix
well and cook on MEDIUM-HIGH for 1
1
⁄2 to 2
minutes. Slice into thin strips.
3. Add eggs plus all remaining ingredients to
vegetable mixture. Stir well and cook on HIGH for
3 to 5 minutes to heat thoroughly. Serve.
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