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Honey-Orange Carrots
1 pound (455 g)
carrots, peeled
1
⁄2 small onion
1
⁄
2 cup (120 ml) orange
juice
2 tablespoons (30 ml)
honey
1
⁄4 teaspoon (1 ml) salt
1
⁄8 teaspoon (0.5 ml)
black pepper
1 tablespoon (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.
34
Spring Mix Basmati Rice
1 clove garlic
1 medium shallot, cut
into quarters
1 tablespoon (15 ml)
olive oil
1
⁄4 pound (115 g)
(about 1 cup
[235 ml]) fresh green
beans, trimmed
1 small carrot, peeled
and cut into halves
crosswise
1
1
⁄2 cups (355 ml)
chicken broth
1 cup (235 ml) water
1 teaspoon (5 ml) salt
1
⁄4 teaspoon (1 ml)
black pepper
1 teaspoon (5 ml)
ground coriander,
if desired
1
1
⁄3 cups (315 ml)
basmati or jasmine
rice
1
⁄2 pound (225 g) fresh
asparagus
2 teaspoons (10 ml)
fresh thyme leaves
2 tablespoons (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.