** 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
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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