*  Exported from  MasterCook  *

              BASMATI RICE WITH MUSHROOMS, BROCCOLI AND ONI

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Grains                           Vegetarian
                Ovolacto

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       tb           Extra virgin olive oil
                        -divided
  40                    Pearl onions -- peeled and
                        -ends removed
   1       cl           Garlic -- peeled,finely minced
   2       c            Basmati rice -- or substitute
                        -long grained brown rice
   1       tb           Mild paprika powder
     1/2   c            Dry white wine
   6       c            Hot vegetable stock
                        Salr and pepper
   2       c            Mushrooms, wild or domestic
                         -- sliced
   2       c            Rapini or broccoli florets
                        -blanched in boiling water
     1/2   c            Chives -- snipped, divided
     1/4   c            Parmesan cheese -- finely
                        -grated (opt)

  *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.  Spoon 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
 


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