Ingredients
1 cup uncooked brown rice2-1/4 cups reduced-sodium chicken broth or vegetable broth2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed2 garlic cloves, minced2 cups chopped fresh broccoli1/4 cup slivered almonds1/4 cup unsalted sunflower kernels1/2 teaspoon salt1/8 teaspoon pepper
Preparation
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.
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.
