| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats |
|
Grains |
2 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Broccoli florets; cut into small pieces |
|
|
Vegetable oil spray |
| 2 |
cl |
Garlic; crushed |
| 1/2 |
c |
White long-grained rice |
| 1 |
c |
Defatted, low-sal;t chicken stock |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Cut broccoli florets into 1/2-inch pieces. Spray a medium-size nonstick
skillet with vegetable oil spray. Add broccoli and garlic. Saute 2 minutes.
Add uncooked rice and saute another minute. Add stock, turn up heat and
bring to a boil, cover and lower heat and simmer gently about 15 minutes.
Rice should be cooked through and liquid absorbed. If rice seems a little
dry, add a few tablespoons of chicken stock. Add salt and pepper to taste.
Source: Miami Herald 3/23/95
Formatted 6/26/95 by Lisa Crawford (LISA_POOH@DELPHI.COM)
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Feb 25, 1998
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