* Exported from MasterCook * Broccoli and Rice Etuvee Recipe By : Jacques Pepin (1996) Cooking with Claudia Serving Size : 2 Preparation Time :0:50 Categories : Vegetable Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ts Peanut oil 1/4 c Onion -- 1/4" dice Coarse salt (optional) 1 ts Additional peanut oil (optional) 1/2 c Short-grain brown rice 1 1/4 c Fat-free chicken broth -- low salt 1/4 ts Red pepper flakes -- or less to taste 6 oz Broccoli -- chopped 1 oz Low-fat Swiss cheese (optional) Preparation time: 5 minutes Cook time: 45 minutes Preparation: Heat half the oil in a small, sturdy saucepan. When it is hot, add the onion, and cook over medium heat for 2 minutes, stirring occasionally, until softened and lightly browned. Season with salt. Cook: Add additional oil if needed to coat the rice. Add the rice, stir well, then add the broth and red pepper flakes. Bring the mixture to a rolling boil, cover, reduce the heat to very low, and cook for 30 minutes: rice will still be soupy. Add broccoli: place the broccoli on top of the rice (don't stir it in). Cover and cook over low heat for 10 to 15 minutes Pat's Note: Tested with a brown rice blend (see pantry); frozen broccoli (thawed); and mild and dry (low-fat) Swiss cheese. This makes a good meatless main dish or accompaniment to roasted (oven or pan) 'white meat' like chicken or pork. Original revised and tested by Pat Hannema (To Eat-LF 4/16/97) Variations: Squash, asparagus, green beans, bok choy, chard, etc. may be cooked with the rice in the same manner. Pantry: Lundberg Jubilee is a nutty, almost spicy blend of 7 brown rices to include sweet, short, long, Wehani, (red basmati), Black Japonica. Cooks in about 50 minutes. One 1 cup yields about 2-1/4 cups. [14.4% CFF] Each serving of 3/4 cup: 260 cals, 4.6 g fat. - - - - - - - - - - - - - - - - - -