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.

Basmati Rice with Mushrooms, Broccoli, and Onion

Basmati Rice with Mushrooms, Broccoli, and Onion

  • 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)
  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.

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

Enjoy this Recipe? Share on Social Media

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

    Take A Look Inside Bounty from the Box: The CSA Farm Cookbook

    Explore the contents of Bounty from the Box: The CSA Farm Cookbook. Download free sample chapters, including the complete table of contents.

    Sample Chapters (Stacked)

    Your privacy is important and your information will never be shared. Fields marked with an * are required.

    ©2024 Bounty from the Box. All Rights Reserved.

    This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.