Kenmore KFPSH6, KFPSL6, KFPSL4, KFPFF, KFPPS, KFPCJ, KFPJE, KFP6EW, KFPDS6, KFPJU, KFPSB Vegetable Terrine

Vegetable Terrine

2medium carrots, cut in 21⁄2-inch lengths

1⁄4 cup water

1 tablespoon sugar

1tablespoon lemon juice

1medium onion, cut in 1-inch pieces

10ounces (about 8 cups packed) spinach leaves, washed and dried

2-3 tablespoons peanut oil

3⁄4 cup fat-free egg substitute or 3 eggs

11⁄2 cups cooled cooked rice

1⁄4-1⁄2teaspoon cinnamon

1⁄8-1⁄4teaspoon nutmeg

1⁄4 teaspoon salt

1⁄8 teaspoon pepper

Cut 81⁄2 x 12-inch piece of foil. Fit in bottom and up long sides of 81⁄2 x 41⁄2 x 21⁄2-inch baking pan, extending foil over sides. Butter foil.

Position reversible slicing/shredding disc in work bowl to slice. Add carrots lengthwise to feed tube. Using firm pressure, slice carrots.

In large skillet, bring water, sugar, and lemon juice to a boil. Add carrots. Cover. Cook for 5 minutes, until crisp-tender. Drain. Set aside. Wipe out skillet.

Exchange reversible slicing/shredding disc for multipurpose blade. Add onion. Pulse 4 times, about 1 minute each time, until finely chopped.

Heat 1 tablespoon oil in skillet over medium-high heat, until oil sizzles. Add onion. Cook for

3 minutes, until tender. Return to work bowl.

Heat 1 to 2 tablespoons oil in skillet, until oil sizzles. Add half of spinach. Cook and stir until slightly wilted. Add remaining spinach. Continue cooking and stirring until wilted.

Reduce heat to low. Cover. Cook 1 minute. Cool slightly.

Add to work bowl. Process until smooth, about 10 seconds. With processor running, add egg substitute through feed tube. Process 10 seconds. Add cooked rice, cinnamon, nutmeg, salt, and pepper. Process until smooth, about 45 to 60 seconds.

Pour half of spinach mixture into prepared pan; smooth top. Layer cooked carrots evenly over spinach. Top with remaining spinach mixture; smooth top. Cover pan with foil. Bake at 325˚F for 50 to 60 minutes, until spinach is set and knife inserted in center comes out clean. Cool. Remove from pan, using foil to lift. Slice. Serve slightly warm or cold.

Yield: 8 servings.

Per serving: About 118 cal, 4 g pro, 17 g car, 4 g fat, 0 mg chol, 293 mg sod.

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