Print Basmati Rice With Mushrooms, Broccoli And Onion Recipe
Notes:
Basmati Rice With Mushrooms, Broccoli And Onion
Ingredients:
2 Tablespoons Extra Virgin Olive Oil divided
40 Unit Pearl Onions peeled and ends removed
1 Unit Clove Of Garlic peeled, minced
2 Cups Basmati Rice well rinsed
1 Tablespoon Paprika
1/2 Cup Dry White Wine preferably nonalcoholic white wine or vegetable stock
6 Cups Vegetable Stock hot
1 Unit Pepper
2 Cups Mushrooms wild or domestic, sliced
2 Cups Broccoli blanched
1/2 Cup Scallion diced
1/4 Cup Parmesan Cheese grated
Directions:
1. In a large non-stick saucepan, heat 1 tbsp olive oil over medium-high heat.

2. Add the onions; cook until tender and browned on both sides (about 7 minutes).

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

4. Add the rice; heat until it is toasted and hot.

5. Add the paprika and mix well. Add the white wine and cook until all the liquid is gone, about 3 minutes.

6. Add the hot vegetable stock. Season well with salt and pepper.

7. Cover with a tight-fitting lid and lower heat to a simmer.

8. Cook until just about tender, about 15-25 minutes, depending upon your choice of rice.

9. Meanwhile, in a large non-stick skillet over high heat, add the remaining tablespoon of oil.

10. Add the mushrooms; cook until golden (about 5 minutes).

11. Add the broccoli, cooking until al dente, about 3 minutes.

12. Transfer the mushrooms and broccoli to the saucepan with the rice.

13. Season with salt and pepper. Add 1/4 cup chives.

14. Cover pan; remove from heat and allow to sit for 5 minutes before serving.

15. Spoon into warm serving plates and sprinkle with remaining chives and parmesan cheese (if desired).