Instructions: [14.4% CFF] Each serving of 3/4 cup: 260 cals, 4.6 g fat. Prep 5 mins Cook 45

Prep: Heat half the oil in a small, sturdy saucepan. When it is hot, add the onion, and cook over medium heat for 2 minutes, stirring occasionally, until softened and lightly browned. Season with salt.

Cook: Add additional oil if needed to coat the rice. Add the rice, stir well, then add the broth and red pepper flakes. Bring the mixture to a rolling boil, cover, reduce the heat to very low, and cook for 30 minutes: rice will still be soupy. Add broccoli: place the broccoli on top of the rice (dont stir it in). Cover and cook over low heat for 10 to 15 minutes

Pats

Note: Tested with a brown rice blend (see pantry); frozen broccoli

(thawed); and mild and dry (low-fat) Swiss cheese. This makes a good meatless main dish or accompaniment to roasted (oven or pan) white meat like chicken or pork. - original recipe revised and tested by patH.

Variations: Squash, asparagus, green beans, bok choy, chard, etc. may be cooked with the rice in the same manner.

Pantry: Lundberg Jubilee is a nutty, almost spicy blend of 7 brown rices to include sweet, short, long, Wehani, (red basmati), Black Japonica.

Cooks in about 50 minutes. One 1 cup yields about 2-1/4 cups.

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