by Caitlin Saniga
- 1/2 cup coarsely chopped walnuts
- 1 tablespoon butter
- 1 large yellow onion
- 1/2 teaspoon bottled minced garlic
- 1 cup quick-cooking brown rice
- 1 cup vegetable broth
- 1 bunch broccoli (about 1 pound)
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup preshredded cheddar cheese
Preheat oven to 350 degrees. Place walnuts on a small baking sheet and bake for 6 to 8 minutes or until toasted.
While nuts are toasting, melt butter in a medium saucepan over medium heat. Coarsely chop onion. Cook onion and garlic in butter for 3 minutes, stirring occasionally. Add rice and stir. Add broth and bring to a boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed (about 7 to 8 minutes).
While rice is cooking, cut broccoli into florets and slice stems thinly. Place in microwave-safe casserole or dish and sprinkle with salt and pepper. Cover and cook at high power for 5 to 7 minutes or until tender.
Spoon rice onto a serving platter and top with broccoli. Sprinkle walnuts over broccoli and top with cheese.
Makes 4 servings.
Recipe adapted from: Meatless Dishes in Twenty Minutes
Photo: Caitlin Saniga