Paella

Serves: 8

Ingredients:

3 cups brown rice
6 cups chicken stock
1 tablespoon olive oil
2 cloves garlic, crushed
1 onion, chopped
4 ripe tomatoes, chopped
1/4 cup tomato paste
1 cup frozen peas
1 red pepper (capsicum), diced
1 green pepper (capsicum), diced
1/2 teaspoon turmeric
Paprika
2 cups white wine
2 pound (1 kg) fish fillets, cubed
24 green prawns, peeled with tails intact and vein removed
2 calamari hoods, sliced into rings
6 mussels

Microwave Method:

1. Combine rice and chicken stock together in a large dish. Cook for 50-60 minutes on HIGH, until tender.
2. Combine oil, garlic and onion together. Cook for 2-3 minutes on HIGH.
3. Stir in tomatoes and tomato paste. Cook for 3-5 minutes on HIGH, stirring halfway through cooking.
4. Stir in peas, peppers, turmeric and paprika. Cook for 5-6 minutes on HIGH, stir in cooked rice.
5. Heat white wine for 5-6 minutes on HIGH. Add fish fillets. Cook for 4-5 minutes on MEDIUM HIGH.
6. Stir in prawns and calamari. Cook a further 8-10 minutes on MEDIUM HIGH, until prawns turn pink. Remove from wine.
7. Place mussels in remaining white wine. Cook for 3-5 minutes on HIGH, until mussels open.
8. Gently fold seafood into rice mixture.
9. Reheat Paella for 5-6 minutes on HIGH. Serve with French bread.

Rice Balls

Serves: 4-6 (10-12 balls)

Ingredients:

2 cups brown short grain rice
3 cups water
3 1/2 ounces (100 g) lean salami, finely chopped
3-4 spring onions (scallions), finely chopped
3 1/2 ounces (100 g) mushrooms, finely chopped
5 ounces (150 g) strong cheddar cheese, grated
1 egg
2 tablespoons tomato paste

Microwave Method:

1. Cook the rice in water in a large, covered dish for 10 minutes on HIGH, then 20 minutes on MEDIUM. Leave aside.
2. Microwave the salami, onions and mushrooms in a covered dish for 3 minutes on HIGH. Allow to cool a little. Stir in the cheese and chill.
3. Mix the rice, egg and tomato paste together. Mold spoonfuls of the salami mixture (about the size of a walnut) into balls. Pat the rice mixture around each center, making balls about the size of a golf ball. Place the rice balls in a circle around the edge of a greased dish and microwave in batches of five or six for about 6-7 minutes per dish until hot through.

Caramel Rice Pudding

Serves: 4-6

Ingredients:

1 cup rice
3 cups water
13 ounce (400 g) can condensed milk
1 tablespoon butter
1 tablespoon lemon juice
3 eggs, separated
1 tablespoon vanilla essence
2 tablespoons caster sugar
2 teaspoons cinnamon sugar*
2 teaspoons cinnamon
* Microwave method only

Microwave Method:

1. Place rice and water in a large Pyrex bowl. Cook for 12-15 minutes on HIGH, or until tender. Drain.
2. Mix condensed milk and butter together. Cook for 5-6 minutes on HIGH, stirring every 30 seconds. (Caramel will boil over if not stirred).
3. Stir cooked rice, lemon juice, egg yolks and vanilla essence into caramel. Pour into a 2-quart (litre) pudding bowl.
4. Beat egg whites until stiff, gradually beat in sugar. Spoon over rice pudding.
5. Sprinkle with cinnamon sugar. Bake for 8-10 minutes on MEDIUM.
6. Stand 5 minutes before serving.

Note: Only use cinnamon sugar when cooking in microwave mode.

Convection Microwave Method:

1. Place rice and water in a large Pyrex bowl. Cook for 12-15 minutes on HIGH, or until tender. Drain.
2. Mix condensed milk and butter together. Cook for 5-6 minutes on HIGH, stirring every 30 seconds. (Caramel will boil over if not stirred).
3. Stir cooked rice, lemon juice, egg yolks and vanilla essence into caramel. Pour into a 2-quart (litre) pudding bowl.
4. Preheat oven to 350 degrees F (180 degrees C).
5. Beat egg whites until stiff, gradually beat in sugar. Spread over rice pudding.
6. Sprinkle with cinnamon.
7. Bake on Low Rack for 10 minutes on LOW MIX/BAKE.

Texas Meatballs and Rice

Serves: 4-6

Ingredients:

1/4 cup long grain rice
1 pound (500 g) ground topside beef (mince)
1 egg, beaten
1 1/2 teaspoons chili powder
13 1/2 (425 g) can tomatoes, roughly chopped
1 large onion, thinly sliced into rings
1 large green pepper (capsicum), chopped

Microwave Method:

1. Place rice in a 2-3 quart (litre) casserole dish and cover with 2 cups of hot water.
2. Cook, uncovered, for 10 minutes on HIGH; rinse and drain.
3. Mix beef, egg and chili powder together in a bowl.
4. Shape into 2 inch (5 cm) balls.
5. Place in a 2 quart (litre) casserole.
6. Cook for 6 minutes on HIGH, turning halfway through cooking; drain off juices.
7. Combine rice, tomatoes, onion and pepper; mix well. Cover meatballs with mixture.
8. Cover and cook for 8-10 minutes on MEDIUM or until onions are tender.

Duck with Wild Rice and Cherry Stuffing

Serves: 4

Ingredients:

1.8 kg/No. 18 duck
1 cup wild rice
2 cups chicken stock
4 ounce (125 g) can pitted cherries, drained and chopped
1/2 cup walnuts, chopped
1 onion, chopped
1/2 cup grated cheese
1 tablespoon chopped parsley
1 egg, lightly beaten
Salt and pepper
Red currant sauce

Microwave Method:

1. Cook rice in chicken stock for 10-12 minutes on HIGH. Drain and cool.
2. Mix rice, cherries, walnuts, onion, cheese, parsley, egg, salt and pepper.
3. Fill cavity of duck with prepared seasoning and brush both sides with red currant sauce.
4. Place breast-side down on a roasting rack. Cook for 18 minutes on MEDIUM. Turn over and cook a further 18 minutes on MEDIUM.

Convection Microwave Method:

1. Cook rice in chicken stock for 10-12 minutes on HIGH. Drain and cool.
2. Mix rice, cherries, walnuts, onion, cheese, parsley, egg, salt and pepper.
3. Preheat oven to 350 degrees F (180 degrees C).
4. Fill cavity of duck with prepared seasoning and brush both sides with red currant sauce.
5. Roast breast-side down on Low Rack for 15 minutes on HIGH MIX/ROAST. Turn over and cook a further 15-20 minutes on HIGH MIX/ROAST.

Note: Brush with more red currant sauce 2-3 times during cooking.

Brown Rice and Vegetable Risotto

Serves: 4-6

Ingredients:

1 cup brown rice
3 cups chicken stock
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, crushed
1 teaspoon grated ginger
1/2 teaspoon ground cumin
1 teaspoon chili powder
1 carrot, sliced
5 ounces (150 g) broccoli florets
1/4 small cabbage, finely shredded
1 cup frozen peas
1 green pepper (capsicum), cubed
1 red pepper (capsicum), cubed
5 ounces (150 g) mushrooms, sliced
1 pound king prawns, peeled, vein removed and chopped (optional)

Microwave Method:

1. Place rice and chicken stock into a 2 quart (litre) bowl.
2. Cook for 30-35 minutes on HIGH, until tender. Stir halfway through cooking.
3. Place oil, onion, garlic, ginger, cumin and chili powder into a large shallow dish.
4. Cook for 2-3 minutes on HIGH.
5. Add carrots. Cook for 2-3 minutes on HIGH.
6. Stir in broccoli, cabbage and peas. Cook for 4-6 minutes on HIGH, stirring halfway through cooking.
7. Stir in remaining ingredients. Cook 8-10 minutes on MEDIUM HIGH.

1 serve = 5 g fat, 1 g saturated fat.

Meal In One

Ingredients:

1/2 cup rice
1 1/2 cups chicken stock
1/4 teaspoon turmeric
Season All salt
2 chicken breasts, finely shredded
1 cup assorted vegetables (carrot, zucchini, mushrooms and onion)

Microwave Method:

1. Wash rice until water runs clear.
2. Place rice, stock, turmeric and Season All salt in a 2 quart (litre) bowl.
3. Cook, uncovered for 8-9 minutes on HIGH.
4. Stir in chicken. Cook covered for 4-5 minutes on MEDIUM HIGH.
5. Stir in vegetables. Cook covered for 4-5 minutes on MEDIUM HIGH.

Vegetable Risotto

Serves: 4-6

Ingredients:

1 ounce (30 g) butter
1 onion, chopped
1 teaspoon ground turmeric powder
1 cup long-grain rice
1 cup white wine
1 cup warm chicken stock
1 carrot, chopped
2 sticks celery, sliced
3 1/2 ounces (100 g) broccoli florets (4 large cut into small florets)
1 small red pepper (capsicum), chopped
3 1/2 ounces (100 g) button mushrooms, sliced
1/3 cup thickened cream
1/2 cup Parmesan cheese
Salt and pepper

Microwave Method:

1. Melt butter for 1 minute on HIGH.
2. Add onion and turmeric, mix well.
3. Add next 5 ingredients, cook covered for 13 minutes on HIGH. Do not stir.
4. Add broccoli, pepper and mushrooms. Mix. Cover and cook a further 5 minutes on HIGH. (Water should be absorbed)/
5. Add cream and Parmesan cheese. Heat for a further 1-2 minutes on HIGH. Season with salt and pepper.

Spicy Jambalaya

Serves: 4

Ingredients:

2 tablespoons olive oil
4 chicken breast fillets, cut into 1/2 inch (1 cm) strips
1 tablespoon olive oil, extra
1 onion, chopped
1 clove garlic, crushed
1 small green pepper (capsicum), chopped
1 x 13 ounce (410 g) can whole tomatoes
2 cups chicken stock
1 cup long-grain rice
1/4 teaspoon chili powder
1/2 teaspoon seasoned pepper
1/4 teaspoon dried thyme leaves
3 1/2 ounces (100 g) bacon, rind removed and chopped
1/4 cup black olives, pitted and chopped

Microwave Method:

1. Preheat browning dish for 8 minutes on HIGH. Add oil. Toss chicken quickly for a few minutes to brown. Drain on paper towel.
2. Heat extra oil for 1 minute on HIGH. Add onion, garlic and pepper, cook for 1-2 minutes on HIGH.
3. Stir in tomatoes, chicken stock, rice, chili powder, seasoned pepper and thyme. Cook for 8 minutes on HIGH. DO NOT STIR.
4. Cook bacon in a small dish for 3 minutes on HIGH. Add bacon and olives to rice mixture, stir, cover and cook for a further 5-6 minutes on HIGH.
5. Add chicken, cook covered for a further 5 minutes on HIGH. Serve immediately.

Dolmades

Makes: 9

Ingredients:

1 ounce (30 g) butter
1 onion, chopped
2 cloves garlic, crushed
8 ounces (250 g) chicken breast
1 x 13 ounce (410 g) can tomatoes, drained
1/2 cup rice, cooked
2 tablespoons parsley, chopped
6 1/2 ounce (200 g) packet vine leaves
1 tablespoon lemon juice
1 teaspoon sugar
1 cup boiling water

Microwave Method:

1. Place butter, onion and garlic in a small bowl. Cook for 2-3 minutes on HIGH.
2. Add chicken, cook for 5-8 minutes on MEDIUM HIGH. Chop finely in a food processor.
3. Add chopped tomatoes, rice and parsley. Season to taste.
4. Rinse vine leaves under cold running water. Place leaves smooth-side down on a board. Place a spoonful of chicken mixture onto each leaf, fold in sides and roll up to form a parcel.
5. Combine lemon juice, sugar and water. Place parcels in a single layer in a 2-quart (litre) casserole dish. Cover with water and juice. Cook covered (with lid or plastic wrap). Cook 8-10 minutes on HIGH.
6. Serve cold with chili sauce.

Creole Jambalaya

Serves: 6

Ingredients:

1 pound (500 g) green prawns
2 tablespoons oil
1 ounce (30 g) butter
1 onion, chopped
3 cloves garlic, crushed
3 tablespoons all-purpose (plain) flour
1 teaspoon chili powder
1 teaspoon paprika
1 pound (500 g) chicken thigh fillets, cut into bite-size pieces
1 x 13 ounce (410 g) can whole tomatoes
1/4 cup tomato paste
1/4 cup fresh basil, chopped or 1 tablespoon dried basil
8 ounces (250 g) leg ham, chopped
1 green pepper (capsicum), chopped
1 cup cooked long-grain rice
1 x 15 ounce (465 g) can red kidney beans, rinsed and drained (optional)

Microwave Method:

1. Peel and remove veins from prawns, leaving tails intact.
2. Place oil and butter in a large dish. Cook for 1 minute on HIGH. Add onion and garlic and cook a further 2 minutes on HIGH.
3. In a bowl combine flour, chili powder and paprika. Toss chicken pieces in flour mixture, coating evenly.
4. Add chicken to onion mixture, stir and cook for 5-6 minutes on MEDIUM HIGH, stirring occasionally.
5. Add tomatoes, tomato paste and basil. Stir and cook, covered, for 4-5 minutes on MEDIUM HIGH.
6. Add prawns and cook, uncovered, for 3-4 minutes on MEDIUM HIGH.
7. Add remaining ingredients. Stir and cook a further 3-4 minutes on MEDIUM HIGH.

Spanish Rice

Serves: 8

Ingredients:

1 x 13 1/2 ounce (425 g) can whole tomatoes
1/2 cup water
2/3 cup uncooked long grain rice
3 spring onions, thinly sliced
1/4 cup chopped celery
3 tablespoons tomato paste
1/4 teaspoon salt
1 teaspoon sugar
1 teaspoon instant chicken stock powder
1/2 teaspoon dried oregano leaves
1/4 - 1/2 teaspoon garlic powder
7 ounces (200 g) cooked, peeled, small shrimp (prawns)

Microwave Method:

1. Combine all ingredients except shrimp in a large bowl, mix well. Cover and cook for 10 minutes on HIGH.
2. Reduce power to MEDIUM and cook for 28-30 minutes until liquid is absorbed and rice is tender.
3. Stir in shrimp. Allow to stand, covered, for 5 minutes. Fluff with fork before serving.

Wonton Soup

Serves: 4

Ingredients:

Soup:
4 cups hot chicken stock
1 carrot, cut into strips
1 zucchini, chopped
1 celery stick, sliced
1 bay leaf
Wontons:
4 ounces (125 g) ground beef (mince)
1 onion, chopped finely
2 mushrooms, chopped finely
1 teaspoon tomato paste
1 teaspoon Worcestershire sauce
2 teaspoons tomato ketchup (sauce)
1/4 teaspoon chili powder
1 teaspoon sesame oil
1/2 packet wonton wrappers (3 x 3 1/2 inch/7.5 x 8 cm - makes 18)

Microwave Method:

1. Combine all soup ingredients in a bowl. Cover and cook for 10-12 minutes on HIGH or until boiling. Remove bay leaf.
2. Meanwhile, place all ingredients for wontons, except wrappers, in a small bowl. Mix to combine. Place a small amount of mixture onto a wonton wrapper and secure.
3. Add wontons to soup. Cover and cook for 3-4 minutes on MEDIUM HIGH. Serve hot.

Fried Rice

Makes: 3 cups

Ingredients:

1 cup rice
2 cups water
1 tablespoon milk
2 eggs
1 tablespoon butter
4 rashers bacon, chopped
4 spring onions, chopped
1/2 red pepper, diced
1/2 green pepper, diced
1 x 10 ounce (310 g) can corn kernels, drained
8 ounces school shrimp or prawns, shelled and vein removed
1 tablespoon soy sauce

Microwave Method:

1. Place rice and water in 2-3 quart (2-3 litre) Pyrex bowl. Cook for 10-12 minutes on HIGH.
2. Preheat browning dish for 6-7 minutes on HIGH.
3. Lightly beat milk and eggs together.
4. Place butter into browning dish. Pour over egg mixture.
5. Cook for 30-45 seconds on HIGH. Remove from browning dish.
6. Place bacon, spring onions, red and green pepper into browning dish. Cook for 2-3 minutes on HIGH, stirring halfway through cooking.
7. Stir in corn, shrimp or prawns, scrambled egg and rice. Mix well.
8. Stir in soy sauce.
9. Cook for 3-5 minutes on HIGH, stirring every minute. Serve immediately.

Brown Rice Salad

Serves: 4-6

Ingredients:

1 cup brown rice
2 1/2 cups water
1 egg
7 ounce (200 g) natural yogurt
2 tablespoons lemon juice
1 tablespoon honey
Cayenne pepper (optional)
2 hard-boiled eggs, chopped
1 red pepper, chopped
1 cup sliced celery
1/2 cup toasted pine nuts

Microwave Method:

1. Place brown rice and water in a large dish. Cook for 20-25 minutes on HIGH until tender, drain.
2. Combine egg, yogurt, lemon juice, honey and cayenne pepper.
3. Cook for 6-8 minutes on MEDIUM HIGH until sauce slightly thickens. Stir every minute.
4. Mix together hot rice, yogurt sauce, chopped eggs, pepper, celery and pine nuts.

Curried Rice

Serves: 4-6

Ingredients:

1 ounce (30 g) butter
2 onions, chopped
1 tablespoon curry powder
1 cup brown rice
2 cups water
1 tablespoon golden syrup
1 apple, chopped
1/2 cup sultanas
1/2 cup shredded coconut
1/2 cup coconut cream

Microwave Method:

1. Place butter, onion and curry powder in a large bowl. Cook for 2-3 minutes on HIGH.
2. Stir in rice, water and golden syrup. Cook, uncovered, for 20 minutes on HIGH.
3. Stir in apple, sultanas, coconut and coconut cream. Cook a further 15-20 minutes on HIGH, until rice is tender and liquid has been absorbed.

Rice Patties

Makes: 12

Note: Extra 1 ounce (30 g) butter and 1 tablespoon oil are needed for microwave method.

Ingredients:

1/2 cup brown rice
2 cups hot water
3/4 ounce (20 g) butter
1 onion, finely chopped
2 zucchini, grated
1 carrot, grated
1 tablespoon finely chopped parsley
1 cup fresh breadcrumbs, multi-grain
1/2 cup plain flour
1 x 10 ounce (310 g) can creamed corn
2 eggs, lightly beaten
Salt and pepper

Microwave Method:

1. Place rice and water in a bowl, cook for 23-25 minutes on HIGH, stirring during cooking. Do not rinse.
2. In a Pyrex bowl melt butter for 30 seconds on HIGH. Add onion and cook for 1-2 minutes on HIGH, stirring occasionally.
3. Combine all other ingredients including rice. Mix well. Make into patties. Flatten slightly with a fork.
4. Heat browning dish for 8 minutes on HIGH. Remove, add oil and butter. Place 6 patties on at a time, turning to brown both sides.
5. Place in microwave for 2 minutes on HIGH. Repeat the process until all patties are cooked. Serve hot or cold.

Convection Microwave Method:

1. Place rice and water in a bowl, cook for 23-25 minutes on HIGH, stirring during cooking. Do not rinse.
2. In a Pyrex bowl melt butter for 30 seconds on HIGH. Add onion and cook for 1-2 minutes on HIGH, stirring occasionally.
3. Preheat oven to 425 degrees F (220 degrees C).
4. Combine all other ingredients including rice. Mix well. Make into patties. Place on a lightly greased pizza tray. Flatten slightly with a fork. Place on High Rack and cook for 20-24 minutes on LOW MIX/BAKE. Serve hot or cold.

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


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Almond Rice Bake

Serves: 6

Ingredients:

1 cup brown rice
2 chicken stock cubes
3 cups boiling water
1 medium onion, finely chopped
1 tablespoon mixed herbs
3 eggs, lightly beaten
3 1/2 ounces (100 g) ground almonds

Microwave Method:

1. Place rice, stock cubes and boiling water in a large bowl. Cook, uncovered, for 25-30 minutes or until liquid has been absorbed.
2. Add onion, mixed herbs, eggs and ground almonds to rice. Mix well.
3. Pour mixture into a greased 9 x 5 inch (23 cm x 12.5 cm) loaf dish.
4. Cook for 7-9 minutes on MEDIUM HIGH.
5. Allow to cool before slicing. Serve with homemade tomato sauce.

Convection Microwave Method:

1. Place rice, stock cubes and boiling water in a large bowl. Cook, uncovered, for 25-30 minutes or until liquid has been absorbed.
2. Preheat oven 350 degrees F (180 degrees C).
3. Add onion, mixed herbs, eggs and ground almonds to rice. Mix well.
4. Pour mixture into a greased 9 x 5 inch (23 cm x 12.5 cm) loaf dish.
5. Place on Low Rack, cook for 14-16 minutes on LOW MIX/BAKE.
6. Allow to cool before slicing. Serve with homemade tomato sauce.