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Positionmultipurposebladeinworkbowl.Withprocessorrunning,addgarlicto smallfeed
tube.Process5seconds.Addshallot.Pulse2 to 3times,about2 secondseachtime,or
untilchopped.InDutchovenorlargesaucepanovermedium-lowheat,heatoilandmelt
butter.Addshallotmixture.Cookuntiltender,1to 2 minutes,stirringoften.Removefrom
heat;setaside.
Exchangemultipurposebladefor4 mmslicingdiskin workbowl.Addgreenbeansand
carrotto feedtube.Processto slice.Removeto Dutchovenwithshallotmixture.Add
broth,water,salt,blackpepper,andcoriander,if desired.Bringto aboil.Stirin rice.Return
to boil;reduceheat.Cover,simmer15to 20minutes,oruntilliquidisabsorbed.
Meanwhile,cuttipsfromasparagusandreservestalks;setaside.Positionmultipurpose
bladeinworkbowl.Withprocessorrunning,addthymeandparsleyto smallfeedtube.
Processuntilchopped,about3seconds.Addbellpepper.Pulse2to 3 times,1to 2
secondseachtime,or untilcoarselychopped.Exchangemultipurposebladefor4 mm
slicingdiskin workbowl.Addasparagusstalksto feedtube.Processto slice.Removeto
Dutchovenwith ricemixture.Addasparagustips;stirwell.
Cover;letstand10minutes.Fluffwithafork.
12servings(1cupperserving).
About200cal,4 g pro,44g carb,2.5g totalfat, 1gsatfat, 5mgchol,
530mgsod.
2 cloves garlic
1 medium shallot, cut
into quarters
1 tablespoon ofive oil
1 tablespoon butter
or margarine
V, pound (about 2 cups) fresh
green beans, trimmed
1 medium carrot, peeled and
cut into 2 pieces
3 cups chicken broth
2 cups water
1V, teaspoons salt
74 teaspoon black pepper
2 teaspoons ground coriander,
if desired
22/_ cups basmati or jasmine rice
V, pound fresh asparagus
1 tablespoon fresh thyme leaves
_/_ cup loosely packed fresh
parsley leaves
74 small red bell pepper, cut
into quarters
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