Rice with mushrooms Punjabi style

Ingredients:

1 tablespoon extra virgin olive oil
20 pearl onions; peeled and ends removed
1/2 clove garlic; peeled, minced
1 cup basmati rice
1/2 tablespoon paprika (powdered)
1/4 cup dry white wine
3 cup vegetable stock, hot
1/2 salt and ground black pepper to tas; te
1 cup mushrooms, wild or domestic, sliced
1 cup broccoli florets, blanched
1/4 cup chives (or scallions), diced
1/8 cup parmesan cheese, grated


Method:
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).
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. 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.
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.
Spoon into warm serving plates and sprinkle with remaining chives and parmesan cheese (if desired)

From the land of kamasutra a sexy recipes for burning lovers