Basmati Rice With Mushrooms, Broccoli And Onion

Title: Basmati Rice With Mushrooms, Broccoli And Onion

Categories: Main dish, 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

2. Add the garlic; cook until it begins to brown, about 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

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 5 minutes before serving.

5. Spoon into warm serving

plates and sprinkle with remaining chives and parmesan cheese (if desired).

511 Calories;

8g fat;

93g carb;

3-1/2 protein;

4-1/2 bread;

1-1/2 fat --