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