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– 61 –
Rice, Pasta and Noodles
S
AUSAGE &
B
EAN
S
TUFFED
C
APSICUMS
Serves: 4
Ingredients:
250
g
thin Italian sausages
1 small onion, chopped
2 tablespoons tomato paste
1 tablespoon chopped parsley
440
g
red kidney beans, drained
½ cup cooked long grain rice
4 medium red capsicum
¼ cup tomato paste, extra
1 tablespoon grated Parmesan cheese
Method:
Place sausages onto a paper towel lined dinner
plate. Cook on 1100 W for 2 minutes, turn and cook
for a further 2 minutes. Set aside. Place onion and
tomato paste into a medium microwave safe bowl.
Cook uncovered on 1100 W for 2 minutes. Remove
skins from sausages and cut sausages into 1 cm
slices. Stir through onion mixture along with parsley,
beans and rice. Remove tops from capsicum. Take
out the seeds and white membrane and discard. Fill
capsicum with stuffi ng mixture. Place into a shal-
low sided microwave safe dish. Blend together extra
tomato paste with half a cup of water. Pour over and
around capsicum. Cook uncovered on 1100 W for
12 to 14 minutes. Rotate halfway through cooking.
Sprinkle each capsicum with Parmesan and cook on
1100 W for a further 2 minutes.
Tip: substitute any thin sausages Freeze leftover rice
then defrost on 1100 W for 2 minutes per cup
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.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Rice directions on page 24. Select Rice,
then Start.
P
AELLA
Serves: 6 to 8
Ingredients:
500
g
mussels
¼ 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
1½cups 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 4 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 5 minutes.
Stand for 10 minutes before serving.
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.
F0003CA00QP_OI_07_180507.indd 61 2018/5/8 14:01:00
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