English
24
Spring Mix Basmati Rice
1 clove garlic
1 medium shallot, cut
into quarters
1 tablespoon olive oil
1
⁄
4
pound (about 125 g)
fresh green beans,
trimmed
1 small carrot, peeled
and cut into halves
crosswise
356 ml (1
1
⁄
2
cups) chicken
broth
237 ml (1 cup) water
1 teaspoon salt
1
⁄
4
teaspoon black
pepper
1 teaspoon ground
coriander, if desired
170 g (1
1
⁄
3
cups) rice
227 g (
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 small 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 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 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 (125 g/1 cup per serving).
Per Serving: About 200 cal.
