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– 34 –
Rice, Pasta and Cereal
(continued)
B
ACON AND
O
NION
T
ORTELLINI
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:
Place pasta and water in a 3-litre casserole dish. 1.
Cook on High for 8-10 minutes. Stand covered for
2 minutes. Drain.
Place onion, garlic and bacon in a 2-litre casserole 2.
dish and cook on High for 5 minutes. Add cream,
cheese, stock powder and parsley stir until
combined.
Add pasta and cook on High for 2 minutes. Serve 3.
sprinkled with pepper and extra parmesan cheese.
P
ESTO
F
ETTUCCINE
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:
Place pasta and water in a 3-litre casserole dish. 1.
Cook on High for 14-16 minutes. Allow to stand for
5 minutes then drain.
Place remaining ingredients except oil in a food 2.
processor. Slowly add oil in a fi ne stream while
processing.
Stir sauce through pasta and serve.3.
C
HICKEN
R
ISOTTO
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:
Place asparagus in a 2-litre dish and cook on High 1.
for 1 minute. Set aside.
Place oil, rice and garlic in a 3-litre casserole 2.
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.
Add remaining chicken stock and cook on High 3.
for another 5 minutes. Add remaining ingredients
including asparagus and stir into risotto. Cook
covered on High for 2 minutes.
Stand for 5 minutes. Serve topped with pepper and 4.
extra parmesan cheese.
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
1
⁄
2
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:
Place oil, garlic and ginger in large shallow dish 1.
and cook on High for 1 to 2 minutes. Add carrot,
celery and capsicum. Cook a further 3 minutes on
High.
Break eggs into small dish, add pepper to taste, 2.
mix well and cook on Medium for 2 to 3 minutes.
Slice into thin strips.
Add eggs plus all remaining ingredients to 3.
vegetable mixture. Stir well and cook on High for 3
to 5 minutes to heat thoroughly. Serve.
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