SPRING MIX BASMATI RICE

1 clove garlic
1 medium shallot, cut into quarters
1 tablespoon olive oil
1/4 pound (about 1 cup) fresh green beans, trimmed
1 small carrot, peeled and cut into halves crosswise
1 1/2 cups chicken broth
1 cup water
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon ground coriander, if desired
1 1/3 cups basmati or jasmine rice
1/2 pound fresh asparagus
2 teaspoons fresh thyme leaves
2 tablespoons 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 per serving)
Source: KitchenAid (Model KFP750) 12 cup food processor manual