Basmati Rice With Mushrooms~ Broccoli & Oni Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Extra virgin olive oil, divided
40: Pearl onions, peeled and ends removed
1 centiliter: Garlic, peeled,finely minced
2 cup: Basmati rice, or substitute long grained brown rice
1 tbsp: Mild paprika powder,
1/2 cup: Dry white wine,
6 cup: Hot vegetable stock,
Salr and pepper,
2 cup: Mushrooms, wild or domestic
, sliced
2 cup: Rapini or broccoli florets, blanched in boiling water
1/2 cup: Chives, snipped, divided
1/4 cup: Parmesan cheese, finely grated (opt)
Directions:
*Note: can be made vegan by omitting the Parmesan cheese.
Moisten a large nonstick saucepan with 1 tablespoon olive oil, then
heat over medium-high heat. Add theonions, 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 tendere, about 15-25 minutes, depending upon
your choice of rice. Meanwhile, in a large nonstick skillet over high
heat, add the remaining 1 tablespoon of 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. Sppon into warm serving
plates and sprinkle with remaining chives and parmesan cheese if
desired.
Nutritional info per serving: 511 cal; 8g fat(14%), 93g carb, 13g pro
Exchanges: 3.5 pro, 4.5 bread, 1.5 fat
Source: Miami Herald, 2/8/96 formatted by Lisa Crawford, 4/22/96
Source from luhu.jp
Moisten a large nonstick saucepan with 1 tablespoon olive oil, then
heat over medium-high heat. Add theonions, 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 tendere, about 15-25 minutes, depending upon
your choice of rice. Meanwhile, in a large nonstick skillet over high
heat, add the remaining 1 tablespoon of 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. Sppon into warm serving
plates and sprinkle with remaining chives and parmesan cheese if
desired.
Nutritional info per serving: 511 cal; 8g fat(14%), 93g carb, 13g pro
Exchanges: 3.5 pro, 4.5 bread, 1.5 fat
Source: Miami Herald, 2/8/96 formatted by Lisa Crawford, 4/22/96
Source from luhu.jp