Rice and Pasta

Rice and pasta are two of the most versatile ingredients you can have in your pantry or store cupboard. Used as an accompaniment or as a main meal, you can combine them with a wide variety of foods such as fresh vegetables, meats, seafood or cheeses. Rice and pasta can also stretch your food dollar further when used as a meal extender. They are also two foods that nutritionists say we should be eating more of. These recipes are very simple to make and will have your family coming back for more.

Almond Rice Bake
Broccoli and Almond Sauce
Brown Rice and Vegetable Risotto
Brown Rice Salad
Burmese Noodles
Caramel Rice Pudding
Cheesy Salmon Rolls
Citrus Prawn Fettuccine
Creamy Leek, Bacon & Mushroom Sauce
Creole Jambalaya
Curried Rice
Curried Vegetable Pasta
Deep Dish Zucchini
Dolmades
Duck with Wild Rice and Cherry Stuffing
Easy Lasagna
Fettuccine Carbonara
Fried Rice
Gingered Prawn and Snow Pea Noodles
Gnocchi with Mushroom Sauce
Italian Spaghetti Sauce
Lasagna
Macaroni and Shrimp Au Gratin
Macaroni Cheese Pie
Meal in One
Melon, Ham and Pasta Salad
Paella
Pasta with Curry Prawn Sauce
Pronto Pasta
Ravioli with Dill Pesto
Rice Balls
Rice Patties
Seafood Lasagna
Spaghetti Alla Matriciana
Spaghetti Marinara
Spanish Rice
Spicy Jambalaya
Spicy Pasta
Tagliatelle and Crab Salad
Texas Meatballs and Rice
Tomato and Mushroom Sauce
Tortellini with Coconut Avocado Cream
Vegetable Pasta Soup
Vegetable Risotto
Vegetarian Pasta
Wholemeal Fettuccine with Creamy Pumpkin Sauce
Wholemeal Macaroni Pie
Wonton Soup


Return to Recipe Collections Index

Raspberry and Apple Crunch

Serves: 4

Ingredients:

13 ounce (410 g) can raspberries
13 ounce (410 g) can pie apples
Grated rind of 1 lemon
3/4 ounce (20 g) butter, melted
1 tablespoon brown sugar
1 tablespoon sesame seeds
1 1/2 cups cornflakes
1 tablespoon honey

Microwave Method:

1. Combine raspberries, apple and lemon rind in a 8 inch (20 cm) pie plate.
2. Mix together butter, sugar, sesame seeds and cornflakes. Spoon over apple mixture.
3. Drizzle with honey.
4. Cook for 8-10 minutes on HIGH.

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Combine raspberries, apple and lemon rind in a 8 inch (20 cm) pie plate.
3. Mix together butter, sugar, sesame seeds and cornflakes. Spoon over apple mixture.
4. Drizzle with honey.
5. Cook for 12-15 minutes on LOW MIX/BAKE.

Vegetarian Pasta

Serves: 6-8

Ingredients:

8 ounces (250 g) pasta (shell, bow, etc.)
2 ounces (60 g) butter
1/4 cup flour
2 cups milk
1/2 cup chicken stock
2 teaspoons dry mustard
Salt and pepper
1 cup grated Edam cheese
1 red pepper (capsicum), sliced
1 green pepper (capsicum), sliced
1 carrot, thinly sliced
14 ounce (440 g) can corn kernels, drained
14 1.2 ounce (455 g) can red kidney beans, drained
Topping:
1/2 cup wholemeal breadcrumbs
1/2 cup grated Edam cheese

Microwave Method:

1. Place pasta in a large dish. Cover with hot water, cook for 8-10 minutes on HIGH. Drain.
2. Melt butter for 1 minute on HIGH.
3. Stir in flour. Cook a further minute on HIGH.
4. Gradually stir in milk and chicken stock.
5. Cook for 5-6 minutes on HIGH, stirring every minute.
6. Stir in cooked pasta, mustard, salt and pepper, cheese, peppers, carrot, corn and kidney beans.
7. Spread into a greased 12 x 9 1.2 inch (30 x 24 cm) rectangular dish.
8. Sprinkle with breadcrumbs and cheese.
9. Cook for 10-12 minutes On HIGH.

Convection Microwave Method:

1. Place pasta in a large dish. Cover with hot water, cook for 8-10 minutes on HIGH. Drain.
2. Melt butter for 1 minute on HIGH.
3. Stir in flour. Cook a further minute on HIGH.
4. Gradually stir in milk and chicken stock.
5. Cook for 5-6 minutes on HIGH, stirring every minute.
6. Preheat oven 400 degrees F (200 degrees C).
7. Stir in cooked pasta, mustard, salt and pepper, cheese, peppers, carrot, corn and kidney beans.
8. Spread into a greased 12 x 9 1/2 inch (30 x 24 cm) rectangular dish.
9. Sprinkle with breadcrumbs and cheese.
10. Place on Low Rack, cook for 12-15 minutes on LOW MIX/BAKE.

Hearty Vegetable Soup

Serves: 8

Ingredients:

1 cup soup mix
2 cups water
1 ounce (30 g) butter
2 onions, finely chopped
8 ounces (250 g) bacon, finely chopped
2 sticks celery, sliced
2 large carrots, sliced
1/4 teaspoon turmeric
4 cups chicken stock
1 bunch spinach, shredded

Microwave Method:

1. Place soup mix and water in a large dish. Cover and cook for 5 minutes on HIGH. Allow to stand for 1 hour.
2. Place soup mix and 2 cups boiling water in a 2-quart (2-litre) casserole dish, cover and cook for 18-22 minutes on HIGH, until tender.
3. Mix butter, onions and bacon in a 3-quart (3-litre) casserole dish. Cook for 4-5 minutes on HIGH.
4. Stir in celery, carrots, turmeric, chicken stock and soup mix.
5. Cover and cook for 10-15 minutes on HIGH, stirring halfway through cooking.
6. Stir in spinach. Cover and cook a further 5-10 minutes on HIGH. If the soup is too thick an extra 2 cups of chicken stock may be added.

Vegetable Chowder

Serves: 6

Ingredients:

2 ounces (60 g) butter
1/2 cup wholemeal flour
2 cups soy milk
Pinch cayenne pepper
3 carrots
1 stick celery
1 potato
1 parsnip
1 x 13 ounce (410 g) can corn kernels
1 onion, chopped
1 1/2 cups water
1 tablespoon chopped parsley
Salt and pepper

Microwave Method:

1. Melt butter in a Pyrex jug for 1 minute on HIGH.
2. Add flour, cook a further 1 minute on HIGH.
3. Add milk and pepper. Cook for 5-6 minutes on HIGH, stirring twice during cooking. Put to one side.
4. Peel and wash carrots, celery, potato and parsnip. Place in a food processor and chop roughly.
5. Transfer chopped vegetables to a large bowl. Add corn, onion and water. Cover and cook 12-15 minutes on HIGH, stirring 2-3 times during cooking.
6. Mix white sauce and vegetable mixture together. Season to taste.
7. Serve hot, sprinkled with parsley.

Souffle Potatoes

Serves: 4

Ingredients:

4 large, old potatoes (approx 8 ounces/250 g each), washed
1/2 cup grated Cheddar cheese
4 tablespoons sour cream
1 tablespoon chopped chives
1 tablespoon chopped parsley
Salt and pepper
2 eggs, separated
Extra cheese
Paprika

Microwave Method:

1. Pierce potatoes with a skewer several times. Place directly on turntable for 15 minutes on HIGH.
2. When potatoes are cooked cut a lid off each potato and gently scoop out center. Leave some potato on the skin to form a casing.
3. Combine potato, cheese, sour cream, chives, parsley, salt and pepper, and egg yolks in a food processor. Process until smooth.
4. Beat egg whites until stiff. Fold in potato mixture.
5. Spoon mixture into potato cases. Top with extra cheese and paprika. Place on turntable and cook for 4 minutes on HIGH.

Convection Microwave Method:

1. Pierce potatoes with a skewer several times. Place directly on Low Rack for 15 minutes on HIGH.
2. When potatoes are cooked cut a lid off each potato and gently scoop out center. Leave some potato on the skin to form a casing.
3. Combine potato, cheese, sour cream, chives, parsley, salt and pepper, and egg yolks in a food processor. Process until smooth.
4. Preheat oven to 400 degrees F (200 degrees C).
5. Beat egg whites until stiff. Fold in potato mixture.
6. Spoon mixture into potato cases. Top with extra cheese and paprika. Place potatoes directly on Low Rack and cook for 15 minutes. Serve hot.