KitchenAid 4KFP750 Spring Mix Basmati Rice, Honey-Orange Carrots, 1⁄2 pound 225 g fresh asparagus

Spring Mix Basmati Rice

1 clove garlic

1medium shallot, cut into quarters

1tablespoon (15 ml) olive oil

1⁄4 pound (115 g) (about 1 cup

[235 ml]) fresh green beans, trimmed

1small carrot, peeled and cut into halves crosswise

11⁄2 cups (355 ml) chicken broth

1cup (235 ml) water

1teaspoon (5 ml) salt

1⁄4 teaspoon (1 ml) black pepper

1teaspoon (5 ml) ground coriander, if desired

11⁄3 cups (315 ml) basmati or jasmine rice

1⁄2 pound (225 g) fresh asparagus

2teaspoons (10 ml) fresh thyme leaves

2tablespoons (30 ml) 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 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 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 (1 cup [235 ml] per serving).

Per Serving: About 200 cal, 4 g pro, 45 g carb,

2.5 g total fat, 0 g sat fat, 0 mg chol, 630 mg sod.

Honey-Orange Carrots

1pound (455 g) carrots, peeled

1⁄2 small onion

1⁄2 cup (120 ml) orange juice

2tablespoons (30 ml) honey

1⁄4 teaspoon (1 ml) salt

1⁄8 teaspoon (0.5 ml) black pepper

1tablespoon (15 ml) butter or margarine

Position 2 mm slicing disc in work bowl. Add carrots and onion in batches. Process to slice. Set aside.

In medium skillet, combine orange juice, honey, salt, and pepper. Bring to a boil over medium-high heat. Add carrot mixture; stir to coat. Bring to a boil.

Cover; cook over medium heat 5 minutes. Uncover; simmer 10 minutes, or until liquid evaporates and carrots are coated and tender. Add butter; stir

to coat.

Yield: 4 servings (1⁄2 cup [120 ml] per serving).

Per Serving: About 110 cal, 1 g pro, 22 g carb,

3 g total fat, 2 g sat fat, 10 mg chol, 210 mg sod.

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