Recipe - Basmati Rice With Mushrooms Broccoli And Onion

2 tablespoon Extra virgin olive oil
40 Pearl onions; peeled and
ends removed
1 Clove garlic; peeled, minced
2 cup Basmati rice
1 tablespoon Paprika (powdered)
One half cup Dry white wine
6 cup Vegetable stock, hot
Salt and ground black pepper
to taste
2 cup Mushrooms, wild or domestic,
cut or sliced up
2 cup Broccoli florets, blanched
One half cup Chives (or scallions), minced
One fourth cup Parmesan cheese, grated

1. In a large nonstick saucepan, heat 1 tbsp olive oil over mediumhigh
heat. Add the onions; cook until tender and browned on both sides (about 7
minutes). 2. Add the garlic; cook until it begins to brown, about 2
minutes. Add the rice; heat until it is toasted and hot. Add the paprika
and mix well. Add the white wine and cook until all the liquid is gone,
about 3 minutes. Add the hot vegetable stock. Season well with salt and
pepper. 3. Cover with a tightfitting lid and lower heat to a simmer. Cook
until just about tender, about 1525 minutes, depending upon your choice of
rice. 4. Meanwhile, in a large nonstick skillet over high heat, add the
remaining tablespoon of oil. Add the mushrooms; cook until golden (about 5
minutes). Add the broccoli, cooking until al dente, about 3 minutes.
Transfer the mushrooms and broccoli to the saucepan with the rice. Season
with salt and pepper. Add One fourth cup chives. Cover pan; remove from heat and
allow to sit for 5 minutes before serving. 5. Spoon into warm serving
plates and sprinkle with remaining chives and parmesan cheese (if desired).
NUTRITIONAL INFORMATION PER SERVING 511 Calories; 8g fat; 93g carb; 13g
protein Exchanges: 3One half protein; 4One half bread; 1One half fat

Posted to MMRecipes Digest V4 #187 by Julie Bertholf
jewel1@ix.netcom.com on Jul 19, 1997