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| Basmati Rice With Mushrooms, Broccoli And Onion Recipe |
Category: Rice / Entrees
Rating:
N/A
Servings: 4
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Ingredients
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)
1/2 cup dry white wine
6 cup vegetable stock, hot
1 salt and ground black pepper to tas; te
2 cup mushrooms, wild or domestic, sliced
2 cup broccoli florets, blanched
1/2 cup chives (or scallions), diced
1/4 cup parmesan cheese, grated
Cooking Directions:
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
entrees,rice
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