Basmati Rice with Mushrooms, Broccoli, and Onion

This is a lovely side dish that is delicious on its own or as a light but satisfying side dish with heavier entrées. Basmati is a type of long, slender-grained aromatic rice traditionally from India. You can use any type of mushroom for this dish, but oyster, shiitake, cremini, and regular white button mushrooms are good candidates.

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Basmati Rice with Mushrooms, Broccoli, and Onion

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Course

Rice Dishes, Side Dishes

Cuisine

American, Asian

Crop	Broccoli, Chives, Garlic, Green onions, Mushroom, Onion, Onion (green), Scallion

Servings

MetricUS Imperial

Ingredients

• 2 tablespoons olive oil extra-virgin
• 40 pearl onions peeled and ends removed (or substitute 3 cups white or yellow onions, cut into chunks)
• 1 large clove garlic minced
• 2 cups uncooked basmati rice
• 1 tablespoon paprika
• ½ cup dry white wine
• 6 cups hot vegetable stock
• Salt and freshly ground black pepper
• 2 cups mushrooms wild or domestic, sliced
• 2 cups broccoli florets blanched
• ¼ cup chopped chives (or green onions), plus ¼ cup for garnish
• ¼ cup grated parmesan cheese for garnish

Course Rice Dishes, Side Dishes Cuisine American, Asian Crop Broccoli, Chives, Garlic, Green onions, Mushroom, Onion, Onion (green), Scallion Servings MetricUS Imperial Ingredients 2 tablespoons olive oil extra-virgin 40 pearl onions peeled and ends removed (or substitute 3 cups white or yellow onions, cut into chunks) 1 large clove garlic minced 2 cups uncooked basmati rice 1 tablespoon paprika ½ cup dry white wine 6 cups hot vegetable stock Salt and freshly ground black pepper 2 cups mushrooms wild or domestic, sliced 2 cups broccoli florets blanched ¼ cup chopped chives (or green onions), plus ¼ cup for garnish ¼ cup grated parmesan cheese for garnish

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Instructions

1. In a very large nonstick saucepan, heat 1 tablespoon of the olive oil over medium-high heat. Add the onions; cook until they are tender and browned on both sides, about 7 minutes.
2. Add the garlic; cook until it begins to brown, about 2 minutes. Add the rice; heat until it is lightly toasted. Add the paprika and mix well. Add the white wine and cook until all of the liquid is gone, about 3 minutes. Add the hot vegetable stock. Season well with salt and pepper.
3. Cover with a tight-fitting lid and lower the heat to a simmer. Cook until the rice is just about tender, about 15 to 25 minutes, depending upon your choice of rice.
4. Meanwhile, in a large nonstick skillet over high heat, add the remaining 1 tablespoon of oil. Add the mushrooms; cook until they become golden, about 5 minutes. Add the broccoli, cooking until al dente, about 3 minutes.
5. Transfer the mushrooms and broccoli to the saucepan with the rice. Season with salt and pepper. Add ¼ cup of the chives. Cover the pan; remove from the heat and allow to sit for 5 minutes before serving. Spoon onto warm serving plates and sprinkle with the remaining chives and Parmesan cheese, if desired.

Recipe Notes

— Fooddownunder.com, as appears in Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe

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