INGREDIENTS

INSTRUCTIONS

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
Posted to MM-Recipes Digest V4 #187 by Julie Bertholf
<jewel1@ix.netcom.com> on Jul 19, 1997

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