Panasonic NN-CD989S Cookbook page 39

PASTA, GRAINS AND CEREALS
SPANISH RICE
A
1 large onion, chopped
1 ⁄ cup green pepper, finely
4
chopped
2 tbsp butter or margarine
19 oz can of stewed tomatoes,
chopped and drained;
reserve liquid
1 cup long grain rice
1
1 ⁄ tsp salt
2
1 ⁄ tsp pepper
8
1 ⁄ tsp cayenne
8
1 ⁄ tsp cloves
8
water
In a 2-quart (2 L) casserole, combine onion, green
pepper and butter. Cook at P7 2
once. Add tomatoes, rice and seasonings. Add
enough water to reserved tomato liquid to equal
2 1 ⁄ cups (560 ml). Stir in.
4
To Cook by Sensor Cooking: Cover with glass or
ceramic lid. Press Sensor Cook Button eight times,
then Start.
To Microwave: Cover and cook at P7 5 minutes,
then at P3 16 - 18 minutes.
To Complete: Let stand, covered, 10 minutes before
serving.
Makes: 6 servings
CRACKED WHEAT WITH TOMATO
2 tbsp butter
1 ⁄ cup green onions, chopped
2
1 garlic clove, minced
10 oz chicken broth
1 cup bulgar (cracked wheat)
1 cup chick peas
2 ⁄ cup water
3
1 ⁄ tsp dill
2
1 tomato, chopped
In a 2-quart (2 L) casserole, combine butter, onions
and garlic. Cook at P7 2 - 2
bulgar, chick peas, water and dill. Cover with lid.
Cook at P7 10 minutes.
To Cook by Sensor Cooking: Stir in tomato. Cover.
Press Sensor Cook Button eight times, then Start.
To Microwave: Cook at P7 15 minutes. Stir in
tomato. Cover and cook at P7 5 minutes, or until
liquid is absorbed.
To Complete: Stir and let stand, covered,
5 minutes.
Makes: 6 servings
1
60 ml
30 ml
570 g
250 ml
7 ml
0.5 ml
0.5 ml
0.5 ml
1 ⁄ - 3 1 ⁄ minutes; stir
2 2
A
30 ml
125 ml
1
300 g
250 ml
250 ml
165 ml
2 ml
1
1 ⁄ minutes. Stir in broth,
2
RICE PILAF
1 ⁄ cup butter or margarine
4
1 cup long grain rice
2 1 ⁄ cups chicken broth
4
1 ⁄ cup raisins, optional
4
1 -
1
1 ⁄ tsp curry powder
2
Heat butter in a 2-quart (2 L) casserole at P7
1 minute, or until melted, stir in rice. Cook at P7
2 - 4 minutes, or until rice is browned, stir once. Add
remaining ingredients and cover with lid.
To Bake: Place Oven Rack on Ceramic Tray. Preheat
oven at 350˚F (180˚C). Bake 35 - 45 minutes, or until
rice is done.
To Cook by Combination: Cover and cook on
Combination 4, 25 - 35 minutes, or until rice is
tender.
To Microwave: Cook at P7 4 - 6 minutes and at P3
12 - 14 minutes, or until rice is tender.
To Complete: Let stand, covered, 5 minutes.
Variation:
Cook 1 ⁄ cup (60 ml) slivered almonds with butter.
4
Makes: 6 servings
GRANOLA CEREAL
1 ⁄ cup honey
4
1 tsp vanilla
1 tsp cinnamon
2 cups rolled oats
2 ⁄ cup soy nuts or coarsely
3
chopped nuts
1 ⁄ cup wheat germ, optional
3
1 ⁄ cup packed brown sugar
4
1 ⁄ cup coconut
3
1
⁄ cup raisins
3
To Bake: Place Oven Rack on Ceramic Tray. Preheat
oven at 325˚F (165˚C). Combine all ingredients in a
shallow 2-quart (2 L) dish. Bake 40 - 45 minutes,
stirring every 15 minutes.
To Microwave: In a small glass measuring cup, heat
honey at P7 30 seconds. Stir in vanilla and
cinnamon.
In a shallow 2-quart (2 L) casserole, combine oats,
nuts, wheat germ, brown sugar and coconut. Stir in
honey mixture. Cook at P7 6 - 8 minutes, stir twice.
Add raisins.
To Complete: Cool completely, stirring occasionally
to crumble mixture. Store in air tight container.
NOTE:
To make granola snack, follow above procedure.
Add 1 ⁄ cup (60 ml) oil with honey.
4
Recipe may be doubled, however, heat in small
quantities. Additions of dried chopped apricots or
dates may be used.
Makes: 3 cups (750 ml)
- 38 -
60 ml
250 ml
560 ml
60 ml
5 -
7 ml
60 ml
5 ml
5 ml
500 ml
165 ml
80 ml
60 ml
80 ml
80 ml