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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Serve with pork chops and baked apples. Ingredients:
2 1/4 cups canned chicken broth (may use low-sodium) |
1/4 teaspoon salt |
1 cup brown rice |
2 cups coarsely chopped broccoli florets |
1/4 cup chopped yellow onion |
1 teaspoon worcestershire sauce |
1/4 cup chopped fresh parsley |
1 tablespoon butter or 1 tablespoon margarine |
fresh ground pepper |
Directions:
1. In a saucepan over high heat, bring broth to a boil.
2. Add in salt and rice; boil 1 minute.
3. Transfer to a 2 1/2 quart casserole dish that has been coated with cooking spray.
4. Cover and bake in a 350° oven for 40 minutes.
5. Add in remaining ingredients and mix well(add more chicken broth if needed).
6. Cover and bake until liquid is absorbed and vegetables are tender, about 20 minutes.
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