Spring Mix Basmati Rice

English

1 clove garlic

1medium shallot, cut into quarters

1 tablespoon olive oil

1⁄4 pound (about 125 g) fresh green beans, trimmed

1small carrot, peeled and cut into halves crosswise

356ml (11⁄2 cups) chicken broth

237ml (1 cup) water

1teaspoon salt

1⁄4 teaspoon black pepper

1teaspoon ground coriander, if desired

170 g (11⁄3 cups) rice

227g (1⁄2 pound) fresh asparagus

2teaspoons fresh thyme leaves

2tablespoons 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.