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– 62 –
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 800 W for 16 to 18 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 24. 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 1100 W for 17 to 19 min-
utes. 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.
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 1100 W for 12 to 14 minutes or until tender.
Drain and set aside. Place oil and garlic into a 2-litre
dish and cook on 1100 W for 1 minutes. Stir in chilli and
tomatoes. Cover and cook and 1100 W for 5 minutes,
stir halfway through cooking. Add remaining ingredients
and cook on 1100 W for a further 10 minutes or until
tomatoes break down and sauce has thickened. Stir
sauce into pasta. Cover and cook on 1100 W 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 1100 W for 15 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 23. Select Dried
Pasta, then Start.
Tip:
To toast ¼ cup pinenuts place into a small bowl.
Cook on 1100 W for 3 to 4 minutes, stirring every
minute.
F0003CA00QP_OI_07_180507.indd 62 2018/5/8 14:01:00
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