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– 57 –
Rice, Pasta and Noodles
S
EASONED
R
ICE
Serves: 4 to 6
Ingredients:
1 onion, chopped
1 cup long grain rice
1 teaspoon thyme
1½ cups chicken stock
¼ cup toasted slivered almonds
Method:
Place onion, rice, thyme and chicken stock in a 3-litre
casserole dish. Cook on P10 for 14 to 16 minutes.
Stir, cover, and let stand for 10 minutes. Stir through
slivered almonds and serve hot.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Rice directions on page 19. Select Rice,
then Start.
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
¼ green capsicum, sliced
¼ red capsicum, sliced
200
g
mushrooms, sliced
½ cup frozen peas
2 cooked chicken breast fi llets,
sliced
¼ cup grated parmesan cheese
Method:
Place onion, rice, oregano, pepper and chicken stock
into a 4-litre dish. Cook on P10 for 17 to 19 minutes.
Add remaining ingredients, stir well and cook on P10
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 P10 for 2 to 3 minutes.
P
ENNE
P
UTTANESCA
Serves: 4
Ingredients:
500
g
Penne Pasta
2 litres boiling water
1 tablespoon olive oil
3 cloves garlic, crushed
1 teaspoon dried chilli fl akes
1
kg
(approx 5) tomatoes, roughly chopped
200
g
kalamata olives, pitted
8 anchovy fi llets, drained and
chopped
⅓ cup capers, drained and rinsed
⅓ cup fl at leaf parsley, chopped
2 tablespoons fi nely shredded basil leaves
Method:
Place pasta and boiling water into a 4-litre dish. Stir
and cook on P10 for 12 to 14 minutes or until tender.
Drain and set aside. Place oi and garlic into a 2 litre
dish and cook on P10 for 1 minutes. Stir in chilli and
tomatoes. Cover and cook and P10 for 5 minutes, stir
halfway through cooking. Add remaining ingredients
and cook on P10 for a further 10 minutes or until
tomatoes break down and sauce has thickened. Stir
sauce into pasta. Cover and cook on P10 for 2 to 3
minutes to heat through. Season and serve topped
with extra basil leaves or parsley.
C
REAMY
S
UN-DRIED
T
OMATO
P
ENNE
Serves: 4
Ingredients:
250
g
penne
6 cups boiling water
½ cup sun-dried tamatoes 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 P10 for 14 to 16 minutes, or cook by Sensor
Cook. While pasta is cooking, prepare sauce. Place
all ingredients except ham and extra parmesan
cheese into a food processor. Process until smooth.
Drain pasta and add sauce. Serve topped with ham
and extra parmesan cheese.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Pasta directions on page 21. Select Pasta,
then Start.
Tip:
To toast ¼ cup pinenuts place into a small bowl.
Cook on P10 for 3 to 4 minutes, stirring every minute.
F0003BT00QP_CB_002_150722.indd 57F0003BT00QP_CB_002_150722.indd 57 2015/7/22 11:47:472015/7/22 11:47:47
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