Panasonic NN-ST657 W Operation Manual page 49

P
AELLA
Serves: 6 to 8
Ingredients:
500 g mussels
1
⁄ cup water
4
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
1
1 ⁄ cups cooked diced chicken
2
200 g peeled green prawns
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 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 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) Å Å
S R
EASONED ICE
Serves: 4 to 6
Ingredients:
1 onion, chopped
1 cup long grain rice
1 teaspoon thyme
1
1 ⁄ cups chicken stock
2
1
⁄ cup toasted slivered almonds
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.
(S) Å Å
R
ICE
F R
RIED ICE
Serves: 4
Ingredients:
1 tablespoon
1
1 cm
1
1
1
⁄
2
2
4
1
1 tablespoon
6 cups
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
2 cups
1 teaspoon
1 teaspoon
4 cups
1
⁄
4
1
⁄
4
200 g
1
⁄ cup
2
2
1
⁄ cup
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 –
sesame oil
clove garlic, crushed
piece of green ginger,
finely chopped
small carrot, finely chopped
stick celery, sliced
green or red capsicum,
cut in strips
eggs
green onions, chopped
black pepper
small can prawns
soy sauce
cooked rice
1
⁄ minutes. Slice into
2
onion, sliced
short grain rice
dried oregano
cracked black pepper
chicken stock
green capsicum, sliced
red capsicum, sliced
mushrooms, sliced
frozen peas
cooked chicken breast fillets,
sliced
grated parmesan cheese