Vegetable Rice Spiral Pasta with Spicy Vegetable Stir-fry

Ingredients:

1 Packet ORGRAN Vegetable Rice Spiral Pasta
½ tsp dried Thyme Leaves
¼ cup Olive Oil 1 Vegetable stock cube (optional)
1 small Onion, sliced 2 Bay Leaves
1 medium Green Pepper, thinly chopped 1 tsp Sambal Oelek
1 small Eggplant, chopped ¼ cup water
½ stick Celery, sliced ¼ cup Dry Red Wine
150g Snow Peas, sliced ½ cup Black olives

Method:

1. Heat oil in pan, add onion and pepper, stirring until onion is soft.
2. Stir in eggplant and tomatoes, cook over low heat for 5 minutes.
3. Add celery, stock cube, thyme bay leaves, Sambal Oelek, water and wine.
4. Bring to boil, simmer uncovered for 10 minutes.
5. Stir in peas, olives and shallots. Keep warm.
6. Discard bay leaves.
7. Add ORGRAN pasta to large pan of boiling water and cook according to instructions on the packet.
8. Just before serving, toss pasta with vegetable mixture.

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Macaroni Cheese

Ingredients:

6 Cups of ORGRAN Rice & Corn Macaroni
1 large Onion diced
2 cups Tasty Cheese – grated
90g ORGRAN Plain Flour
60g Olive Margarine
2 cups Milk
½ cup of freshly chopped Parsley
1 Bay Leaf
Salt and Pepper to taste

Method:

1. Preheat oven on low setting and put in large oven proof dish
2. Place macaroni, onion and bay leaf in large saucepan of boiling water with pinch of salt.
3. Stir gently now and again with wooden spoon, until cooked (6-8 minutes).
4. Drain the water off into a bowl (and keep), put macaroni in the warmed dish cover and keep warm in oven.

To make white cheese sauce:

1. Melt margarine in pan on low heat stirring with wooden spoon.
2. Add flour stirring all the time so there are no lumps.
3. Add the milk, stirring to smooth mixture. If it is too thick, add a little of the water you set aside from the macaroni (throw remainder away) stirring all the time.
4. Add 2/3 of the cheese stirring constantly.
5. Add 2/3 of the parsley and stir.
6. Add the sauce to the macaroni, sprinkle remainder of cheese on top and put under grill until brown.
7. Garnish with remaining parsley. Serve hot.

Serves 4.

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Rice & Corn Spaghetti Noodles with Vegetable Medley Sauce

Ingredients:

1 Packet ORGRAN Rice & Corn Spaghetti Noodles
1 small Eggplant, peeled
¼ cup Olive Oil
1 medium Zucchini, thinly sliced
1 medium Onion, thinly sliced
1 medium Green Pepper, thinly sliced
1 clove Garlic, minced
3 medium Tomatoes, peeled & sliced
1tsp Salt (optional)
¼ cup Parsley, chopped
Parmesan Cheese (optional)

Method:

1. Peel Eggplant & cut into 5cm long strips by 1cm thick.
2. Place ¼ cup Oil in saucepan on high & sauté strips on both sides. remove strips and put aside.
3. Sauté zucchini on both sides. Remove strips and put aside.
4. In the Saucepan sauté garlic, onions, & capsicum for 2-3 minutes. 5. Turn Saucepan down to medium heat & place tomato slices in pan. 6. Cover and cook for 5 minutes.
7. Stir in eggplant, zucchini and remaining ingredients.
8. Cover and simmer for 25 minutes.
9. While simmering cook ORGRAN pasta according to instructions on the packet.
10. Drain Pasta & place on serving dishes. Pour sauce over pasta.
11.   Serve the meal hot and add cheese if desired.

Serves: 4

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Tuna or Chicken Mornay

Ingredients:

450G Tuna in brine
(Or 500g Chicken Breasts)
2 tsp Margarine
1 small Onion, diced
1 small tin Corn Kernel (optional)
2 cups Milk
1 ½ tsp ORGRAN Plain Flour
1 teaspoon Chicken Stock Powder
2 cups ORGRAN Rice & Corn Macaroni (or a pasta of your choice)

Method:

1. Cook pasta and drain, Drain tuna and set aside (OR cut chicken into cubes and cook).
2. Microwave onion on high until cooked. Melt margarine in medium size saucepan
3. Add flour, and mix well, using a whisk to avoid lumps. Gradually beat in milk until white sauce is made.
4. Add stock powder, onion and mix well. Stir in tuna (or chicken), pasta and corn.
5. Simmer for 5 minutes. Serve hot.

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Hearty Pasta Soup

Ingredients:

5 cups of Beef Stock 1 tbsp oil
3 rashers of Bacon 300g ORGRAN Rice & Corn Macaroni
1 cup of Frozen Vegetables 1 can Butter Beans
1 Onion finely diced 1 tbsp chopped parsley
1 Carrot ½ cup grated Tasty or Parmesan Cheese|
1 can crushed Tomato’s 1 Garlic Clove, crushed

Method:

1. Heat oil in saucepan and add bacon, onion, carrot and garlic, and sauté for 5 minutes.
2. Add stock, tomatoes and Orgran macaroni and bring to boil for 10 minutes.
3. Add frozen vegetable and beans and mix together.
4. Allow soup to simmer for 15 minutes.

SUGGESTION: Stir through parsley and serve garnished with Parmesan cheese and crusty bread.

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