Panasonic NN-CT890S Operating Instructions And Cookery Book page 116

Ingredients
25g (1oz) dried porcini,
1 litre (1½ pints) hot chicken
or vegetable stock
50g (2oz) butter
2 shallots, finely chopped
300g (11oz) risotto rice
125ml (4 fl.oz.) dry white
wine
salt & pepper to taste
200g (7 oz) white or
chestnut mushrooms, sliced
25g (1oz) freshly grated
parmesan cheese plus extra
for garnish
Ingredients
100g (4oz) green lentils
450g (1lb) basmati rice
15 ml (1tbsp) oil
1 large onion, sliced
5 ml (1tsp) root ginger,
grated
1garlic clove, crushed
3 ml (½tsp) turmeric
5 ml (1tsp) chilli powder
10 ml (2tsp) curry powder
150 ml (¼ pt) natural
yoghurt
100g (4oz) mushrooms,
sliced
2 tomatoes, peeled and
chopped
300 ml (½pt) hot water
50g (2oz) cashew nuts
Garnish:
hard boiled egg slices and
coriander leaves
Wild Mushroom Risotto
Dish: small bowl, large bowl
Oven Accessory: glass turntable
1. Soak mushrooms in 300ml (½ pint) stock for 20 mins.
2. Strain the porcini mushrooms and coarsely chop. Add the soaking
liquid to the remaining stock.
3. Place the butter and shallots in a large bowl. Place on glass
turntable and cook on HIGH MICROWAVE for 2 mins. or until soft-
ened.
4. Stir the rice into the mixture. Add the stock, wine and seasoning.
Cover and cook on HIGH MICROWAVE for 6 mins. Add the mush-
rooms and porcini and cook on HIGH MICROWAVE for 10 mins.
stirring halfway.
5. Mix in the parmesan cheese. Cover and leave to stand for about 2-
3 mins. before serving on warm plates sprinkled with extra parme-
san cheese.
Lentil Biryani
Dish: 3 litre (6 pt) large casserole with lid
Oven Accessory: glass turntable
1. Soak the lentils in cold water for 1 hour then drain them.
2. Place rice in bowl with 550 ml (1pt) boiling water. Cover, place on
glass turntable and cook on HIGH MICROWAVE for 8-10 mins and
stir halfway.
3. Place the oil and onion in casserole. Place on glass turntable and
cook on HIGH MICROWAVE for 3 mins. or until softened.
4. Add the ginger, garlic, turmeric, chilli and curry powder and cook
on HIGH MICROWAVE for 2 mins.
5. Add the yoghurt, mushrooms, tomatoes, water and lentils. Cover
and cook on MEDIUM MICROWAVE for 25-30 mins. or until the
lentils are tender and the liquid has evaporated.
6. Add the lentil mixture and cashew nuts to the cooked rice and mix
thoroughly. Heat on MEDIUM MICROWAVE for 3-4 mins. Garnish
and serve.
114
Serves 4
Serves 4-6