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Basmati Rice With Mushrooms, Broccoli And Onion Recipe

by Global Cookbook

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.
5. 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.
6. Spoon into hot serving plates and sprinkle with remaining chives and parmesan cheese (if you like).

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