Panasonic nn-sd686s Operation Manual page 47

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V 4 @ ) K e I 4 @ 6 K
I 4 @
P
AELLA
Serves: 6 to 8
Ingredients:
500 g
1
⁄ cup
4
1
1
1
1
2 tablespoons
2 cups
400 g
2 cups
1
1 ⁄ cups
2
200 g
Method:
Place mussels and water in a 3-litre dish. Cover and
cook on P7 for 3 to 5 minutes. Set aside. Place
capsicum, onion, garlic and butter into 4-litre dish and
cook on P10 for 4 to 5 minutes. Add rice and stir well.
Cook on P10 for 2 to 4 minutes. Stir in tomatoes, hot
chicken stock and saffron. Cook on P10 for 16 to 18
minutes. Stir in chicken, prawns and mussels. Cook
on P7 for 4 to 6 minutes. Stand for 10 minutes before
serving.
F C
RAGRANT OCONUT
Serves: 4 to 6
Ingredients:
1
2 cups
500 ml
400 ml
1 teaspoon
Method:
Place all ingredients in a 3-litre casserole dish. Stir.
Cook on P10 for 15 to 18 minutes. Cover and let
stand 10 minutes before serving.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Select Rice, then Start.
When oven beeps, remove plastic wrap, stir.
To cook by Auto Cook:
Prepare as above. Press Rice, select 2.0 cups then
Start.
S R
EASONED ICE
Serves: 4 to 6
Ingredients:
1
1 cup
1 teaspoon
1
1 ⁄ cups
2
1
⁄ cup
4
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 with plastic wrap.
Select Rice, then Start.
When oven beeps, remove plastic wrap.
To cook by Auto Cook:
Prepare as above. Press Rice, select 1.0 cup then
Start.
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O 2 0 M h e I ' @ , e O 2 0 M g V 4 @ @ 6 X e @ ( M h f @ 5 f ( Y ( Y f
@ 0 M V + Y e
mussels
water
green capsicum, sliced
red capsicum, sliced
onion, sliced
clove garlic, crushed
butter
long grain rice
can peeled tomatoes, chopped
hot chicken stock
pinch saffron powder
cooked diced chicken
peeled green prawns
(S) Å Å
R
ICE
onion, chopped
long grain rice
chicken stock
coconut milk
turmeric
(S) Å Å
onion, chopped
long grain rice
thyme
chicken stock
toasted slivered almonds
F R
RIED ICE
Serves: 4
Ingredients:
1 tablespoon sesame oil
1 clove garlic, crushed
1 cm piece of green ginger,
finely chopped
1 small carrot, finely chopped
1 stick celery, sliced
1
⁄ green or red capsicum,
2
cut in strips
2 eggs
4 green onions, chopped
black pepper
1 small can prawns
1 tablespoon soy sauce
6 cups cooked rice
Method:
Place oil, garlic and ginger in a large shallow dish and
cook on P10 for 30 to 40 seconds. Add carrot, celery
and capsicum. Cook a further 2 minutes on P10.
Break eggs into a small dish, add pepper to taste, mix
well and cook on P7 for 1 to 1
thin strips. Add eggs plus all remaining ingredients to
vegetable mixture. Stir well and cook on P10 for 3 to 5
minutes to heat thoroughly. Serve.
Notes:
1. 1 cup uncooked rice will yield 2 cups cooked rice.
2. Cooked rice can be cooked using Sensor Cook
and Auto Cook functions.
C R
HICKEN 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
1
⁄ green capsicum, sliced
4
1
⁄ red capsicum, sliced
4
200 g mushrooms, sliced
1
⁄ cup frozen peas
2
2 cooked chicken breast fillets,
sliced
1
⁄ cup grated parmesan cheese
4
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.
– 26 –
1
⁄ minutes. Slice into
2