Brown rice and broccoli pilaf

That's a perfect dish for me because it uses brown rice originally so I don't have to substitute it and change cooking time.

You can use white rice but it will cook in only 20 minutes + 10 more minutes to cook the broccoli.


  •     3 tbsp olive oil
  •     2 shallots, minced
  •     1 1/2 cup brown rice (long grain is perfect)
  •     3 cups vegetable stock
  •     1/2 lb. broccoli florets
  •     pepper to taste
  •     3/4 cup chopped cashews
  •     1/4 cup grated Parmesan
  •     1 tbsp minced fresh flat leaf (Italian) parsley
In a large saucepan over medium heat, warm the oil. Add shallots and saute until softened (about 3-4 minutes). Stir in the rice and cook, stirring constantly, until the rice is lightly browned (3-4 minutes). Add the stock and reduce the heat to low. Cover and cook, stirring occasionally for 30 minutes.

Stir in broccoli and continue to cook until the rice is tender (10-15 minutes longer). Season with pepper, then removed from the heat.

Preheat the broiler. Light oil a flameproof 9x13 in baking dish.

In a normal bowl, combine the cashews, Parmesan cheese, and parley.

Transfer the rice mixture into the baking dish. Sprinkle with the cashew mixture evenly over the top. Place under the broiler about 3 inches below the heat and broil until golden brown (3-4 minutes).

Remove from broil and serve at once.

Serves: 6


Brown rice and broccoli pilaf
Brown rice and broccoli pilaf