KitchenAid PROFESSIONAL 670 Instructions And Recipes Manual page 56

Rice Pilaf with Vegetables
1 medium carrot, cut
in 4 pieces
1 rib celery, cut in
4 pieces
1 small onion, cut in
4 pieces
1 ⁄ cup loosely packed
3
parsley leaves
2 tablespoons
margarine or butter
1 cup uncooked white
rice
1 can (14 1 ⁄ oz.)
2
vegetable broth
1 ⁄ - 1 ⁄ teaspoon black
4 2
pepper
1 ⁄ cup freshly grated
2
Parmesan cheese
(see TIPS)
Layered Eggplant Casserole
1 medium (about 1
to 1 1 ⁄ lb.) eggplant,
2
peeled
3 ounces mozzarella
cheese
1 ⁄ cup loosely packed
4
parsley leaves
1 cup no-fat
ricotta cheese
1 ⁄ cup freshly grated
2
Parmesan cheese
(see TIPS)
1 egg white, slightly
beaten
1 ⁄ teaspoon black
4
pepper
2 cups spaghetti sauce
Position multipurpose blade in work bowl. Add
carrot, celery, onion, and parsley. Pulse 10 to
12 times, about 1 second each time, until
vegetables are finely chopped.
Melt margarine in large skillet over medium-high
heat. Add rice. Cook and stir for 5 minutes, until
rice is golden brown. Add broth, vegetables, and
pepper. Bring to a boil. Reduce heat to low. Cover.
Cook for 15 to 20 minutes, until rice is tender. Stir
rice with a fork. Pour into serving dish. Sprinkle
with Parmesan cheese.
Yield: 6 servings.
Per serving: About 197 cal, 6 g pro, 30 g car,
6 g fat, 4 mg chol, 453 mg sod.
1 ⁄ Spray 12 x 8 x 2-inch baking dish with no-stick
4
cooking spray.
Position reversible slicing/shredding disc in work
bowl to slice. Add eggplant. Cut to fit feed tube.
Process to slice. Set aside. Reverse disc. Shred
mozzarella cheese. Set aside.
Exchange reversible slicing/shredding disc for mini
bowl and mini blade. With processor running, add
parsley through feed tube. Process until finely
chopped, about 8 to 10 seconds.
In small mixing bowl, combine ricotta cheese,
Parmesan cheese, egg white, parsley, and pepper.
Pour half of spaghetti sauce into baking dish. Cover
with half of eggplant. Spread with ricotta cheese
mixture. Cover with remaining eggplant. Cover with
remaining sauce. Sprinkle with mozzarella cheese.
Bake at 350˚F for 35 to 45 minutes, until eggplant
is tender.
Yield: 8 servings.
Per serving: About 132 cal, 10 g pro, 12 g car,
5 g fat, 21 mg chol, 191 mg sod.
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