User Manual

46
1 Place 15ml (1tbsp) of the oil in a large bowl, stir in
the rice, turmeric and onion, heat on HIGH for 2
minutes.
2 Add the boiling water, cook on MEDIUM HIGH for
19-20 minutes until the rice is tender, stir 2-3
times during cooking. Drain.
3 Place remaining oil, mushrooms, flaked almonds
and mixed herbs in a separate bowl, cook on
HIGH for 4 minutes. Season and stir into rice.
Serve with Chicken Satay, photo and recipe page 25.
SERVES 4PREPARATION TIME - 5 MINUTES
S
PICED PILAU RICE
25g (1oz) butter
1 small onion, finely chopped
half stick of cinnamon
2.5ml (
1
/2tsp) cumin seeds, crushed
1 cardamon pod, crushed
5ml (1tsp) ground turmeric
1 bay leaf
salt to taste
175g (6oz) white Basmati rice
600ml (1 pint) boiling water
1 Place the butter in a large bowl, heat on HIGH for
1 minute until melted, stir in the onion and cook
on HIGH for 1 minute.
2 Add the remaining ingredients, mix well. Cover
with the boiling water, cook on MEDIUM HIGH
for 13-14 minutes until the rice is tender, stir 2-3
times during cooking. Drain.
3 Remove the cinnamon stick and bay leaf.
30ml (2tbsp) olive oil
175g (6oz) wholemeal Basmati rice
pinch of ground turmeric
1 medium onion, chopped
600ml (1 pint) boiling water
100g (4oz) button mushrooms, halved
50g (2oz) flaked almonds
10ml (2tsp) dried mixed herbs
salt and pepper to taste
R
ICE PILAF
SERVES 4PREPARATION TIME - 6 MINUTES
1 Slice the top off each tomato and scoop out the
flesh into a bowl, stir in the rice, ham,peas, oregano,
salt and pepper.
2 Fill each tomato shell with the rice mixture and
place in a large flan dish. Sprinkle generously with
the Mozzarella cheese and oregano.
3 Place the on low rack, cook on MEDIUM for 10
minutes, then GRILL for 6 minutes until the tomatoes
are tender and the cheese is brown and crispy.
4 beef tomatoes
125g (5oz) white long grain rice, cooked
50g (2oz) cooked ham, chopped
50g (2oz) peas
15ml (1tbsp) fresh oregano, chopped
salt and pepper to taste
75g (3oz) Mozzarella cheese, chopped
15ml (1tbsp) fresh oregano, chopped to garnish
R
ICE STUFFED BEEF TOMATOES
SERVES 4PREPARATION TIME - 10 MINUTES
R
ICE & PASTA
225g (8oz) Tortellini (cheese or meat)
600ml (1 pint) boiling water
30ml (2tbsp) olive oil
1 medium aubergine, cut to 1.5cm (
1
/2") cubes
400g canned chopped tomatoes
1 clove garlic, crushed (see Tip, page 29)
salt and pepper to taste
15ml (1tbsp) fresh basil, chopped
50g (2oz) Parmesan cheese, grated
1 Place Tortellini in a large bowl, add boiling water.
Cook on MEDIUM HIGH for 10-12 minutes until
tender. Drain.
2 Place oil in a separate bowl, stir in aubergine.
Cook on HIGH for 6 minutes, stir every minute.
3 Add tomatoes and garlic, mix well. Season. Cook
on HIGH for 3 minutes, stir in the basil.
4 Stir aubergine mixture into pasta. Heat on
MEDIUM HIGH for 4 minutes. Sprinkle with basil
and cheese to serve.
T
ORTELLINI WITH AUBERGINES
SERVES 4PREPARATION TIME - 12 MINUTES