KitchenAid KFP740WH Use & Care Guide - Page 29
Honey-Orange Carrots, Spring Mix Basmati Rice
UPC - 050946957951
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Spring Mix Basmati Rice 1 clove garlic 1 medium shallot, cut into quarters 1 tablespoon olive oil 1⁄4 pound (about 1 cup) fresh green beans, trimmed 1 small carrot, peeled and cut into halves crosswise 11⁄2 cups chicken broth 1 cup water 1 teaspoon salt 1⁄4 teaspoon black pepper 1 teaspoon ground coriander, if desired 11⁄3 cups basmati or jasmine rice 1⁄2 pound fresh asparagus 2 teaspoons fresh thyme leaves 2 tablespoons 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 through the feed tube. Process 5 seconds. Add shallot. Pulse 2 to 3 times, about 2 seconds each time, or until chopped. In large saucepan over medium heat, heat oil. Add shallot mixture. Cook until tender, 1 to 2 minutes, stirring often. Remove from heat; set aside. Exchange multipurpose blade for 2 mm slicing disc in work bowl. Add green beans and carrot. Process to slice. Remove to saucepan 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 about 15 minutes, or until liquid is absorbed. Meanwhile, cut tips from asparagus and reserve stalks; set aside. Exchange slicing disc for multipurpose blade in work bowl. With processor running, add thyme and parsley through the 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 2 mm slicing disc in work bowl. Add asparagus stalks. Process to slice. Remove to saucepan with rice mixture. Add asparagus tips; stir well. Cover; let stand 10 minutes. Fluff with a fork. Yield: 6 servings (1 cup per serving). Per Serving: About 200 cal, 4 g pro, 45 g carb, 2.5 g total fat, 0 g sat fat, 0 mg chol, 630 mg sod. Honey-Orange Carrots 1 pound carrots, peeled 1⁄2 small onion 1⁄2 cup orange juice 2 tablespoons honey 1⁄4 teaspoon salt 1⁄8 teaspoon black pepper 1 tablespoon butter or margarine Position 2 mm slicing disc in work bowl. Add carrots and onion in batches. Process to slice. Set aside. In medium skillet, combine orange juice, honey, salt, and pepper. Bring to a boil over medium-high heat. Add carrot mixture; stir to coat. Bring to a boil. Cover; cook over medium heat 5 minutes. Uncover; simmer 10 minutes, or until liquid evaporates and carrots are coated and tender. Add butter; stir to coat. Yield: 4 servings (1⁄2 cup per serving). Per Serving: About 110 cal, 1 g pro, 22 g carb, 3 g total fat, 2 g sat fat, 10 mg chol, 210 mg sod. 27