Broccoli Brown Rice Pilaf |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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This is one of my favorite low-fat dishesit's delicious! Rosemary, garlic, almonds and sunflower kernels flavor the broccoli and rice. Sometimes I add cooked cubed chicken for a complete meal. Mari Condit of Brooklyn Center, Minnesota Ingredients:
1 cup uncooked brown rice |
2-1/4 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 slivered almonds |
1/4 cup unsalted sunflower kernels |
1/2 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a large nonstick skillet coated with cooking spray, saute 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.
2. 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. Yield: 6 servings.
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