KitchenAid PRO LINE KPFP850 series Use And Care Manual page 65

Position m ultipurpose bladeinworkbowl.Withprocessor running, a ddgarlic to small f eed
tube.Process 5 seconds. Addshallot. P ulse 2 to 3 times, a bout2 seconds each time,or
untilchopped. InDutch ovenor large saucepan overmedium-low heat, h eatoilandmelt
butter. A ddshallot m ixture. Cook untiltender, 1 to 2 minutes, stirring often.Remove from
heat; s etaside.
Exchange multipurpose blade for4 mmslicing diskin workbowl.Addgreen beans and
carrot t o feedtube.Process to slice. R emove to Dutch oven withshallot m ixture. Add
broth, w ater, s alt,black pepper, andcoriander, if desired. Bring to a boil.Stirin rice. R eturn
to boil;reduce heat. C over, simmer 1 5to 20minutes, or untilliquidisabsorbed.
Meanwhile, cuttipsfromasparagus andreserve stalks; setaside. P osition m ultipurpose
blade inworkbowl.Withprocessor running, a ddthyme andparsley t o small f eedtube.
Process untilchopped, about3 seconds. Addbellpepper. Pulse 2 to 3 times, 1 to 2
seconds each time,or untilcoarsely chopped. Exchange multipurpose blade for4 mm
slicing diskin workbowl.Addasparagus stalks to feedtube.Process to slice. R emove to
Dutch oven with ricemixture. Addasparagus tips;stirwell.
Cover; letstand10minutes. Fluff w itha fork.
12servings (1cupperserving).
About200cal,4 g pro,44g carb, 2 .5g totalfat, 1 g satfat, 5 mgchol,
530mgsod.
2 cloves garlic
1 medium shallot, cut
into quarters
1 tablespoon ofive oil
1 tablespoon butter
or margarine
V, pound (about 2 cups) fresh
green beans, trimmed
1 medium carrot, peeled and
cut into 2 pieces
3 cups chicken broth
2 cups water
1V, teaspoons salt
74 teaspoon black pepper
2 teaspoons ground coriander,
if desired
22/_ cups basmati or jasmine rice
V, pound fresh asparagus
1 tablespoon fresh thyme leaves
_/_ cup loosely packed fresh
parsley leaves
74 small red bell pepper, cut
into quarters
L_J
G_
CE
o
\U
o
z:,
o