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Pasta, Rice & Beans
Ingredients
100g (4oz) green lentils
450g (1lb) basmati rice
15ml (1tbsp) oil
1 large onion, sliced
5ml (1tsp) root ginger, grated
1 garlic clove, crushed
3ml (½tsp) turmeric
5ml (1tsp) chilli powder
10ml (2tsp) curry powder
150ml (¼pt) natural yoghurt
100g (4oz) mushrooms, sliced
2 tomatoes, peeled and chopped
300ml (½pt) hot water
50g (2oz) cashew nuts
Garnish
hard boiled egg slices and coriander
leaves
Dish: bowl, 3 litre (6pt) large casserole with lid
Soak the lentils in cold water for 1 hour then drain them.
Place rice in bowl with 550 ml (1pt) boiling water, cover
and cook on HIGH MICROWAVE for 8-10 mins. and stir
halfway.
Place the oil and onion in the casserole dish. Place on
base of oven and cook on HIGH MICROWAVE for
3 mins. or until softened. Add the ginger, garlic, turmeric,
chilli and curry powder and cook on HIGH MICROWAVE
for 2 mins. Add the yoghurt, mushrooms, tomatoes, water
and lentils. Cover and cook on HIGH MICROWAVE for
25-30 mins. or until the lentils are tender and the liquid
has evaporated. Add the lentil mixture and cashew nuts
to the cooked rice and mix thoroughly. Cook on MEDIUM
MICROWAVE for 3-4 mins. Garnish and serve.
Lentil Biryani Serves 4-6
Ingredients
1 medium onion, chopped
10ml (2tsp) vegetable oil
2 medium courgettes, sliced thickly
1 red pepper, seeded and chopped
2 medium carrots, peeled and thinly
sliced
1 small cauliflower, cut into florets
100g (4oz) dried apricots, halved
2 cloves garlic, crushed
425g (15oz) can chick peas, drained
3ml (½tsp) each: ground turmeric,
ground coriander, ground cumin
5ml (1tsp) paprika
2.5cm (1") fresh root ginger, peeled
and finely chopped
salt & pepper
450ml (¾pt) hot vegetable stock
chopped parsley to garnish
Dish: 3 litre (6pt) large casserole with lid
Place the onion and oil in the casserole. Place on the
base of oven and cook on HIGH MICROWAVE for
2 mins. or until starting to soften. Add the prepared
vegetables, apricots, garlic, chick peas and stir in the
spices, salt, pepper and stock. Cover and cook on HIGH
MICROWAVE for 15-20 mins, or until vegetables are
soft. Stir two or three times during cooking. Serve with
couscous or rice and garnish with parsley.
TIP
To prepare couscous: Place 300 ml (½ pt) vegetable
stock in a bowl and 1.5 ml (¼ tsp) turmeric. Place on
base of oven and cook on HIGH MICROWAVE for
4 mins. or until boiling. Add 175g (6oz) couscous and
allow to stand for 5 mins. Fluff up with a fork before
serving.
Vegetable & Chick Pea Casserole Serves 4
