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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Indian
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Basmati Rice With Mushrooms, Broccoli And Onion

Date Added: December 08, 2009

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
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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).

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Mushroom, MSG, Rice, Cheese, Sulfites, Spring Onion, Garlic, Onion, Olive Oil allergies.
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