Health Nut Brown Rice Recipe #90059
Not a clue where I got this recipe. It makes for a nice change of pace and goes well with either chicken or fish.
by PaulaG
1¼ hours | 10 min prep
SERVES 6
- 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
- Add the rice to the broth, bring to a boil.
- Reduce heat, cover the pan with a tight fitting lid and cook for 50 minutes.
- Allow the rice to sit covered for 10 minutes.
- When the rice is almost done, cook the carrot and zucchini in olive oil for 2 minutes.
- Add sunflower kernnels, almonds and pepper flakes.
- Cook over medium-high heat until the almonds are browned.
- Add rice and parsley; stir until heated.
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5 stars