*  Exported from  MasterCook  *

            Basmati Rice With Mushrooms, Broccoli And Onions

Recipe By     : Miami Herald, Feb 8, 1996
Serving Size  : 4    Preparation Time :0:00
Categories    : Grains                           Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       tb           Extra virgin olive oil --
                        - divided
  40                    Pearl onions --
                        - peeled & 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            Vegetable stock -- hot
                        Salt 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 (optional)

  * Note: can be made vegan by omitting the Parmesan cheese.
  
  Moisten a large nonstick saucepan with 1 tb olive oil, then heat
  over medium-high heat. Add the onions, 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 tender, about 15 to 25 minutes,
  depending upon your choice of rice.

  Meanwhile, in a large nonstick skillet over high heat, add the
  remaining 1 tb 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. Spoon
  into warm serving plates and sprinkle with remaining chives and
  parmesan cheese if desired.
  
  Per serving: 511 cal; 8g fat (14%), 93 g carbs, 13 g pro

  Exchanges: 3.5 pro, 4.5 bread, 1.5 fat
  
  Formatted by: Lisa Crawford, Apr 22, 1996


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