Ingredients Jump to Instructions ↓

  1. 1 teaspoon peanut oil

  2. 3 tablespoons chopped onion

  3. 1/3 cup short brown rice

  4. 1 cup chicken or beef stock, preferably homemade, unsalted and defatted Salt to taste Dash red pepper flakes

  5. 1 stalk broccoli

  6. 2 tablespoons grated Swiss cheese

Instructions Jump to Ingredients ↑

  1. Heat the oil in a small saucepan over medium heat. When it is hot, add the onion, and cook for 2 minutes, stirring occasionally, until lightly browned.

  2. Stir in the rice, then add the stock, salt, and red pepper flakes. Bring the mixture to a boil, cover, reduce the heat to very low, and cook for 30 minutes.

  3. Meanwhile, peel the broccoli stem to remove the tough skin. Cut the peeled stem into 1/2-inch pieces and the flowerets into 1-inch pieces.

  4. When the rice has cooked for 30 minutes and is still a bit soupy, lay the broccoli on top. Cover, and cook for 10 minutes. Stir in the grated cheese and serve immediately.


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