---------- Recipe via Meal-Master (tm) v8.05
 
      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
  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
 
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