| 1 Cup uncooked brown rice
2 ¼ Cups chicken broth 2 tsp dried rosemary, crushed 2 garlic cloves |
2 Cups chopped broccoli
¼ Cup slivered almonds ¼ Cup sunflower kernels Salt & Pepper |
In a skillet coated with cooking spray, sauté rice until lightly browned. Add broth, rosemary and garlic; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until rice is almost tender. Stir in broccoli, almonds, sunflowers, salt, and pepper. Cover and cook 3-5 minutes longer or until rice is tender and broccoli is crisp-tender. Fluff with a fork before serving.
