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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Not a clue where I got this recipe. It makes for a nice change of pace and goes well with either chicken or fish. Ingredients:
1 cup long grain brown rice |
2 cups reduced-sodium chicken broth |
1/2 cup carrot, shredded |
1/2 cup zucchini, shredded |
3 tablespoons sunflower seeds |
3 tablespoons sliced almonds |
1/4 teaspoon red pepper flakes |
1 teaspoon olive oil |
2 tablespoons fresh parsley, minced or 1 tablespoon dired parsley flakes |
Directions:
1. Add the rice to the broth, bring to a boil.
2. Reduce heat, cover the pan with a tight fitting lid and cook for 50 minutes.
3. Allow the rice to sit covered for 10 minutes.
4. When the rice is almost done, cook the carrot and zucchini in olive oil for 2 minutes.
5. Add sunflower kernnels, almonds and pepper flakes.
6. Cook over medium-high heat until the almonds are browned.
7. Add rice and parsley; stir until heated.
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