Broccoli and Mushroom Rice Pilaf

This rice dish is cooked using the same method as a risotto, adding liquid a bit at a time until it has been absorbed.  This difference is that risotto is usually made with arborio rice which gives it a creamy texture.  This is made with converted rice, which allows for the individual grains to remain separate. 

Ready in 20 minutes

Serves  4 people

Ingredients

• 2 Tbsp olive oil
• ¼ cup finely chopped onion
• 2 cups converted rice
• ¼ cup dry white wine
• 2 cups no sodium added chicken broth, warmed
• ½ cup chopped mushrooms
• 1 cup broccoli cut in bite-sized pieces
• Salt and Pepper to  taste

Preparation

Over medium-high heat:

1. Heat olive oil in a 10-inch skillet. When gently rippling, add onion and fry until translucent.  Add rice and and stir, coating the rice with the oil, until rice grains are translucent. Add wine and stir constantly until liquid is evaporated.
2. Add mushrooms, and fry lightly, stirring all the time.  Add ½ cup of the chicken broth, and stir occasionally, until liquid is evaporated.  Repeat this step until all the broth has been used, adding salt and pepper to taste.  With the last ½ cup of broth add the broccoli and stir well.  (Hint: If  you are serving this dish with fish, now would be a good time to add the fish to the pan.) When to broth is almost evaporated, cover the pan with a lid to ensure your beans are cooked through.  Rice is ready when the liquid has evaporated and the rice is tender.

Tips

• This dish is made using a risotto method. Make sure your broth is warm or you will bring the temperature of the pan down each time you add it and the rice won’t cook properly.
• Cut mushrooms to any size you feel comfortable with.  It doesn’t matter. If you don’t like broccoli, feel free to substitute another vegetable, like green beans or cauliflower.  If you add carrots, dice them small and add them earlier in the cooking process because they take longer to cook.
• I have kept the seasoning very simple because this is a side dish, and is being served with a flavourful sauce, but it can easily be kicked up with garlic, curry powder, or even Parmesan.