|1||cup uncooked brown rice|
|2¼||cups reduced sodium chicken broth or vegetable broth|
|2||tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed|
|2||garlic cloves, minced|
|2||cups chopped fresh broccoli|
|1/4||cup silvered almonds|
|1/4||cup unsalted sunflower kernels|
In a large nonstick skillet coated with nonstick cooking spray, sauté rice until lightly browned.
Add the broth, rosemary and garlic; bring to a boil.
Reduce heat; cover and simmer for 40 minutes or until rice is almost tender.
Stir in the broccoli, almonds, sunflower kernels, salt and pepper.
Cover and cook 3-5 minutes longer or until rice is tender and broccoli is crisp-tender. Fluff with a fork.