Brown-Rice Pilaf with Broccoli
( SERVES 4 )
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|300 g||Brown rice|
|1 to taste||Salt & freshly ground pepper|
|2 tbsp||Unsalted butter|
|500 ml||Chicken stock|
|¼ cup||Flat leaf parsley|
- Rinse the rice in 3 changes of cold water until the water is no longer cloudy, then cover with fresh water and add a good pinch of salt. This will help to soften the outer husk.
- Melt the butter in a saucepan and finely chop the onion. Add the onion and the cinnamon stick and cook until the onion is translucent.
- Drain the rice and add to the onion. Add the stock and bring to a boil, then reduce the heat to a simmer, cover with a tight-fitting lid and cook for 8 minutes.
- Cut the broccoli into florets and add into the rice. Cook for 8 minutes, then season with salt and pepper. Chop the parsley and stir it into the rice. Add the juice of ½ lemon, then serve.