---------- Recipe via Meal-Master (tm) v8.05
       Title: Basmati Rice With Mushrooms, Broccoli And Onion
  Categories: Main dish, Rice
       Yield: 4 Servings
       2 tb Extra virgin olive oil
      40    Pearl onions; peeled and
            -ends removed
       1    Clove garlic; peeled, minced
       2 c  Basmati rice
       1 tb Paprika (powdered)
     1/2 c  Dry white wine
       6 c  Vegetable stock, hot
            Salt and ground black pepper
            -to taste
       2 c  Mushrooms, wild or domestic,
       2 c  Broccoli florets, blanched
     1/2 c  Chives (or scallions), diced
     1/4 c  Parmesan cheese, grated
   1. In a large non-stick saucepan, heat 1 tbsp olive oil over medium-high
   heat. Add the onions; cook until 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 toasted and hot. Add the paprika
   and mix 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. 3. Cover with a tight-fitting lid and lower heat to a simmer. Cook
   until just about tender, about 15-25 minutes, depending upon your choice of
   rice. 4. Meanwhile, in a large non-stick skillet over high heat, add the
   remaining tablespoon of oil. Add the mushrooms; cook until 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 1/4 cup chives. Cover pan; remove from heat and
   allow to sit for 5 minutes before serving. 5. Spoon into warm serving
   plates and sprinkle with remaining chives and parmesan cheese (if desired).
   NUTRITIONAL INFORMATION PER SERVING 511 Calories; 8g fat; 93g carb; 13g
   protein Exchanges: 3-1/2 protein; 4-1/2 bread; 1-1/2 fat