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.

Basmati Rice with Mushrooms, Broccoli, and Onion

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Course Rice Dishes, Side Dishes

Cuisine American, Asian, Gluten-free, Vegetarian

Servings 4

Ingredients

  

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• 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

Instructions

 

• 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.
• 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.
• 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.
• 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.
• 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.

Notes

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

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