Title: Basmati Rice with Mushrooms, Broccoli and Onion
Categories: Entree Rice
Yield: 4 Servings
| 2 | tb | Extra virgin olive oil |
| 40 | | Pearl onions; peeled and ends removed |
| 1 | | Clove garlic; peeled, minced |
| 2 | c | Basmati rice |
| 1 | tb | Paprika (powdered) |
| 1/2 | c | Dry white wine |
| 6 | c | Vegetable stock, hot |
| | | Salt and ground black pepper to taste |
| 2 | c | Mushrooms, wild or domestic, sliced |
| 2 | c | Broccoli florets, blanched |
| 1/2 | c | Chives (or scallions), diced |
| 1/4 | c | Parmesan cheese, grated |
1. In a large non-stick saucepan, heat 1 tbsp olive oil over medium-high
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 tight-fitting lid and lower heat to a simmer. Cook
until just about tender, about 15-25 minutes, depending upon your choice of
rice. 4. Meanwhile, in a large non-stick 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 1/4 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: 3-1/2 protein; 4-1/2 bread; 1-1/2 fat By novmom@juno.com
(Angela Gilliland) on May 12, 1997