KitchenAid KPFP850OB Instruction Manual - Page 67

FOOD PROCESSOR RECIPES SPRING MIX BASMATI RICE 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. 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 11⁄2 teaspoons salt 1⁄4 teaspoon black pepper 2 teaspoons ground coriander, if desired 22⁄3 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 65