Basmati rice with mushrooms, broccoli and oni

 
               BASMATI RICE WITH MUSHROOMS, BROCCOLI AND ONI
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Grains                           Vegetarian
                 Ovolacto
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Extra virgin olive oil
                         -divided
   40                    Pearl onions -- peeled and
                         -ends removed
    1       cl           Garlic -- peeled,finely minced
    2       c            Basmati rice -- or substitute
                         -long grained brown rice
    1       tb           Mild paprika powder
      1/2   c            Dry white wine
    6       c            Hot vegetable stock
                         Salr and pepper
    2       c            Mushrooms, wild or domestic
                          -- sliced
    2       c            Rapini or broccoli florets
                         -blanched in boiling water
      1/2   c            Chives -- snipped, divided
      1/4   c            Parmesan cheese -- finely
                         -grated (opt)
 
   *Note: can be made vegan by omitting the Parmesan
   cheese.
   
   Moisten a large nonstick saucepan with 1 tablespoon
   olive oil, then heat over medium-high heat.  Add
   theonions, cooking until tender and browned on both
   sides, about 7 minutes.  Add the garlic, cooking it
   until it begins to brown, about 2 minutes.  Add the
   rice, heating until it is toasted and hot.  Add the
   paprika and mix to combine 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. Cover with a tight-fitting lid
   and lower heat to a simmer.  Cook until just about
   tendere, about 15-25 minutes, depending upon your
   choice of rice.
   Meanwhile, in a large nonstick skillet over high heat,
   add the remaining 1 tablespoon of oil.  Add the
   mushrooms,, cooking them until golden, about 5
   minutes.  Add the rapini or 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.  Sppon into warm
   serving plates and sprinkle with remaining chives and
   parmesan cheese if desired.
   
   Nutritional info per serving: 511 cal; 8g fat(14%),
   93g carb, 13g pro Exchanges: 3.5 pro, 4.5 bread, 1.5
   fat
   
   Source: Miami Herald, 2/8/96
   formatted by Lisa Crawford, 4/22/96
  
 
 
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