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Ingredients
1 medium onion, chopped
10 ml (2 tsp) vegetable oil
2 medium courgettes, sliced
thickly
1 red pepper, seeded &
chopped
2 medium carrots, peeled &
thinly sliced
1 small cauliflower, cut into
florets
100 g (4 oz) dried apricots,
halved
2 cloves garlic, crushed
425 g (15 oz) can chick
peas, drained
3 ml (
1
/
2
tsp) each: ground
turmeric, ground coriander,
ground cumin
5 ml (1 tsp) paprika
2.5 cm (1") fresh root ginger,
peeled and finely chopped
salt and pepper
450 ml (
3
/
4
pt) hot vegetable
stock
chopped parsley to garnish
Vegetable and chick pea casserole Serves 4
Dish: large casserole dish
Oven accessory: glass turntable
1. Place the onion and oil in a large casserole dish. Cover and
cook on HIGH power for 3 mins. or until starting to soften.
2. Add the prepared vegetables, apricots, garlic, chick peas
and stir in the spices, salt, pepper and stock.
3. Cover and cook on HIGH power 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 (
1
/
2
pt) vegetable stock in a
bowl and 1.2 ml (
1
/
4
tsp) turmeric. Cook on HIGH power for 4
mins. or until boiling. Add 175 g (6 oz) couscous and allow
to stand for 5 mins. Fluff up with a fork before serving.
Ingredients
40 g (1
1
/
2
oz) dried Cep
mushrooms
50 g (2 oz) butter
1 clove garlic, finely chopped
1 small onion, finely chopped
freshly ground black pepper
250 g (9 oz) Arborio rice
300 ml (
1
/
2
pt) hot vegetable
stock
12 basil leaves, torn
Wild mushroom and basil risotto Serves 4
Dish: 3 litre (6 pt) casserole dish
Oven accessory: glass turntable
1. Soak mushrooms in 300 ml (
1
/
2
pt) warm water.
2. Place the butter, garlic and onion in a large bowl, cover with
cling film and cook on HIGH power for 3 mins, or until
softened. Season with freshly ground black pepper.
3. Stir the rice into the butter mixture and add the hot stock
and soaking liquid from the mushrooms. Cover and cook for
a further 5 mins on HIGH power.
4. Stir the mushrooms into the rice mixture. Cover and cook
for a further 5 mins. on HIGH power.
5. Stir and add the basil. Continue to cook for the final 5 mins.
on HIGH power. Leave to stand for approx. 10 mins and
then stir with a fork.
