Broccoli Brown Rice Pilaf
1 | cup uncooked brown rice |
2¼ | cups reduced sodium chicken broth or vegetable broth |
2 | tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed |
2 | garlic cloves, minced |
2 | cups chopped fresh broccoli |
1/4 | cup silvered almonds |
1/4 | cup unsalted sunflower kernels |
1/2 | teaspoon salt |
1/8 | teaspoon pepper |
In a large nonstick skillet coated with nonstick cooking spray, sauté rice until lightly browned.
Add the broth, rosemary and garlic; bring to a boil.
Reduce heat; cover and simmer for 40 minutes or until rice is almost tender.
Stir in the broccoli, almonds, sunflower kernels, salt and pepper.
Cover and cook 3-5 minutes longer or until rice is tender and broccoli is crisp-tender. Fluff with a fork.
6 Servings
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