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
