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Pasta, Rice and Beans
Ingredients
1 onion, finely chopped
1 garlic clove, crushed
25g (1oz) butter
225g (8oz) brown cap mushrooms, quartered
225g (8oz) Arborio (risotto) rice
juice and rind of 1 lemon
2ml (
sp) saffron strands, crushed
1/4 t
300ml (
pt) hot vegetable stock
1/2
300ml (
pt) white wine
1/2
100g (4oz) frozen peas
300g (11oz) cooked, peeled prawns
30ml (2tbsp) finely chopped chives
Ingredients
1 quantity of Savoury Mince (see page 65)
double quantity of White Pouring Sauce (see
page 78)
100g (4oz) grated cheese
5ml (1tsp) mustard
salt and pepper
12 sheets pre-cooked lasagne
(or sufficient for 3 layers)
50g (2oz) Parmesan cheese
Ingredients
25g (1oz) dried porcini,
1 litre (1
pints) hot chicken or
1/2
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 white or chestnut mushrooms, sliced
25g (1oz) freshly grated parmesan cheese
plus extra for garnish
74
Dish: shallow dish, large bowl
1. Put the onion, garlic, butter and mushroom in a large bowl. Place on glass turntable and
cook on HIGH MICROWAVE for 5 mins.
2. Add rice, juice and rind of the lemon, saffron, stock and wine to the mushroom mixture.
Cover and cook on HIGH MICROWAVE for 7 mins.
3. Stir the risotto. Add peas, re-cover and cook on HIGH MICROWAVE for 6 mins.
4. Add the prawns and chives and cook on MEDIUM MICROWAVE for 5 mins.
5. Leave to stand for 2-3 mins and serve.
Dish: large rectangular dish approx. 27 x 23 cm (11" x 9")
Oven Accessory: glass turntable + low wire rack on metal tray
1. Add cheese, mustard and seasoning to the hot white sauce.
2. Cover the base of the dish with a layer of cheese sauce, then a layer of lasagne, followed by
a layer of hot meat mixture. Continue with a layer of lasagne then meat, ending with a layer
of cheese sauce.
3. Sprinkle Parmesan cheese over the top. Place on low rack and cook on CONVECTION
190°C + SIMMER MICROWAVE for 20-25 mins.
Dish: small bowl, large bowl
1. Soak mushrooms in 300ml (
1/2
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 softened.
4. Stir the rice into the mixture. Add the stock, wine and seasoning. Cover and cook on HIGH
MICROWAVE for 6 mins. Add the mushrooms 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 parmesan cheese.
Oven Accessory: glass turntable
Oven Accessory: glass turntable
pint) stock for 20 mins.
Serves 4
Serves 4
Serves 4
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