– 59 –
Rice, Pasta and Noodles
P
AELLA
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 800 W for 3 to 5 minutes. Set aside. Place
capsicum, onion, garlic and butter into 4-litre dish
and Cook on 1100 W for 4 to 5 minutes. Add rice and
stir well. Cook on 1100 W for 2 to 4 minutes. Stir in
tomatoes, hot chicken stock and saffron. Cook on
1100 W for 16 to 18 minutes. Stir in chicken, prawns
and mussels. Cook on 800 W for 4 to 6 minutes.
Stand for 10 minutes before serving.
F
RAGRANT
C
OCONUT
R
ICE
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 800 W for 20 to 22 minutes. Cover and let
stand 10 minutes before serving.
S
EASONED
R
ICE
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 800 W for 16 to 18 minutes.
Stir, cover, and let stand for 10 minutes. Stir through
slivered almonds and serve hot.
S
TIR
F
RIED
R
ICE
Serves: 4
Ingredients:
1 tablespoon vegetable oil
1 clove garlic, crushed
1 teaspoon ginger
1 small carrot, fi nely chopped
1 stick celery, sliced
½ red capsicum, diced
6 to 8 medium mushrooms, sliced
2 eggs
4 green onions, chopped
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 1100 W for 1 to 2 minutes. Add
carrot, celery and capsicum. Cook a further 2-3
minutes on 1100 W.
2. Break eggs into small dish, add pepper to taste,
mix well and cook on 600 W for 2 to 3 minutes.
Slice into thin strips.
3. Add eggs plus all remaining ingredients to
vegetable mixture. Stir well and cook on 1100 W
for 3 to 5 minutes to heat thoroughly. Serve.
C
HICKEN
R
ISOTTO
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 fi llets,
sliced
1
⁄
4
cup grated parmesan cheese
Method:
Place onion, rice, oregano, pepper and chicken
stock into a 4-litre dish. Cook on 1100 W for 17 to
19 minutes. Add remaining ingredients, stir well and
Cook on 1100 W 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 1100 W for 2 to 3 minutes.
F0003CA30QP_OI_06_180703.indd 59F0003CA30QP_OI_06_180703.indd 59 2018/7/3 9:21:012018/7/3 9:21:01
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