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Add a photoServings: 4
Ingredients
- 2 Tbsp. Extra virgin extra virgin olive oil
- 40 x Pearl onions, peeled and ends removed
- 1 x Clove garlic, peeled, chopped
- 2 c. Basmati rice
- 1 Tbsp. Paprika (powdered)
- 1/2 c. Dry white wine
- 6 c. Vegetable stock, warm Salt and grnd black pepper to taste
- 2 c. Mushrooms, wild or possibly domestic, sliced
- 2 c. Broccoli florets, blanched
- 1/2 c. Chives (or possibly scallions), diced
- 1/4 c. Parmesan cheese, grated
Directions
- 1. In a large non-stick saucepan, heat 1 tbsp extra virgin olive oil over medium-high heat. Add in the onions; cook till tender and browned on both sides (about 7 min).
- 2. Add in the garlic; cook till it begins to brown, about 2 min. Add in the rice; heat till it is toasted and warm. Add in the paprika and mix well. Add in the white wine and cook till all the liquid is gone, about 3 min. Add in the warm vegetable stock. Season well with salt and pepper.
- 3. Cover with a tight-fitting lid and lower heat to a simmer. Cook till just about tender, about 15-25 min, depending upon your choice of rice.
- 4. Meanwhile, in a large non-stick skillet over high heat, add in the remaining Tbsp. of oil. Add in the mushrooms; cook till golden brown (about 5 min). Add in the broccoli, cooking till al dente, about 3 min.
- Transfer the mushrooms and broccoli to the saucepan with the rice. Season with salt and pepper. Add in 1/4 c. chives. Cover pan; remove from heat and allow to sit for 5 min before serving.
- 5. Spoon into hot serving plates and sprinkle with remaining chives and parmesan cheese (if you like).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1553g | |
| Recipe makes 4 servings | |
| Calories 888 | |
| Calories from Fat 93 | 10% |
| Total Fat 10.6g | 13% |
| Saturated Fat 2.64g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 1563mg | 65% |
| Potassium 1859mg | 53% |
| Total Carbs 176.8g | 47% |
| Dietary Fiber 20.2g | 67% |
| Sugars 46.84g | 31% |
| Protein 22.25g | 36% |
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