|2 tablespoons||Extra virgin olive oil|
|40||Pearl onions; peeled and ends removed|
|1||Clove garlic; peeled, minced|
|2 cups||Basmati rice|
|1 tablespoon||Paprika (powdered)|
|½ cup||Dry white wine|
|6 cups||Vegetable stock, hot|
|Salt and ground black pepper to taste|
|2 cups||Mushrooms, wild or domestic, sliced|
|2 cups||Broccoli florets, blanched|
|½ cup||Chives (or scallions), diced|
|¼ cup||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 ¼ 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: 3-½ protein; 4-½ bread; 1-½ fat Posted to MM-Recipes Digest V4 #187 by Julie Bertholf <jewel1@...> on Jul 19, 1997
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