Kenmore KFPM650, KFPSL6, KFPSL4, KFPFF, KFPPS Rice Pilaf with Vegetables, Layered Eggplant Casserole

Rice Pilaf with Vegetables

1medium carrot, cut in 4 pieces

1rib celery, cut in 4 pieces

1small onion, cut in 4 pieces

1⁄3 cup loosely packed parsley leaves

2tablespoons margarine or butter

1cup uncooked white rice

1can (141⁄2 oz.) vegetable broth

1⁄4-1⁄2teaspoon black pepper

1⁄2 cup freshly grated Parmesan cheese (see TIPS)

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.

Layered Eggplant Casserole

1medium (about 11⁄4 to 11⁄2 lb.) eggplant, peeled

3ounces mozzarella cheese

1⁄4 cup loosely packed parsley leaves

1cup no-fat ricotta cheese

1⁄2 cup freshly grated Parmesan cheese (see TIPS)

1egg white, slightly beaten

1⁄4 teaspoon black pepper

2 cups spaghetti sauce

Spray 12 x 8 x 2-inch baking dish with no-stick 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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