KITCHENAID KPFP850 - Manual (Page 67)

65
F
OOD
P
ROCESSOR
R
ECIPES
2 cloves garlic
1 medium shallot, cut
into quarters
1 tablespoon olive oil
1 tablespoon butter
or margarine
1 ⁄
2
pound (about 2 cups) fresh
green beans, trimmed
1 medium carrot, peeled and
cut into 2 pieces
3 cups chicken broth
2 cups water
1 1 ⁄
2
teaspoons salt
1 ⁄
4
teaspoon black pepper
2 teaspoons ground coriander,
if desired
2 2 ⁄
3
cups basmati or jasmine rice
1 ⁄
2
pound fresh asparagus
1 tablespoon fresh thyme leaves
1 ⁄
4
cup loosely packed fresh
parsley leaves
1 ⁄
4
small red bell pepper, cut
into quarters
Position multipurpose blade in work bowl. With processor running, add garlic to small feed
tube. Process 5 seconds. Add shallot. Pulse 2 to 3 times, about 2 seconds each time, or
until chopped. In Dutch oven or large saucepan over medium-low heat, heat oil and melt
butter. Add shallot mixture. Cook until tender, 1 to 2 minutes, stirring often. Remove from
heat; set aside.
Exchange multipurpose blade for 4 mm slicing disk in work bowl. Add green beans and
carrot to feed tube. Process to slice. Remove to Dutch oven with shallot mixture. Add
broth, water, salt, black pepper, and coriander, if desired. Bring to a boil. Stir in rice. Return
to boil; reduce heat. Cover, simmer 15 to 20 minutes, or until liquid is absorbed.
Meanwhile, cut tips from asparagus and reserve stalks; set aside. Position multipurpose
blade in work bowl. With processor running, add thyme and parsley to small feed tube.
Process until chopped, about 3 seconds. Add bell pepper. Pulse 2 to 3 times, 1 to 2
seconds each time, or until coarsely chopped. Exchange multipurpose blade for 4 mm
slicing disk in work bowl. Add asparagus stalks to feed tube. Process to slice. Remove to
Dutch oven with rice mixture. Add asparagus tips; stir well.
Cover; let stand 10 minutes. Fluff with a fork.
Yield: 12 servings (1 cup per serving).
Per Serving: About 200 cal, 4 g pro, 44 g carb, 2.5 g total fat, 1 g sat fat, 5 mg chol,
530 mg sod.
SPRING MIX BASMATI RICE