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.
