Broccoli With Rice & Pine Nuts
|Pine nuts/Slivered almonds||35 Gram (1/4 Cup)|
|Olive oil/Vegetable oil||2 Teaspoon|
|Long grain white rice||124 Gram (2/3 Cup)|
|Golden raisins||50 Gram (1/3 Cup)|
|Chili powder||2 Teaspoon|
|Vegetable bouillon cubes||2 , dissolved in 2 1/2 cups / 590 milliliters hot water|
|Broccoli||1 1⁄4 Pound (565 Grams)|
1. Toast pine nuts in a wide nonstick frying pan over medium-low heat until lightly browned (about 3 minutes), stirring. Remove from pan and set aside.
2. In same pan, heat oil over medium-high heat. Add rice, raisins, and chili powder. Cook, stirring, until rice begins to turn opaque (about 3 minutes). Stir in bouillon mixture; reduce heat, cover tightly, and simmer for 15 minutes.
3. Meanwhile, cut off and discard tough ends of broccoli stalks. Cut off flowerets in bite-size pieces and set aside. Thinly slice remainder of stalks.
4. Distribute broccoli flowerets and sliced stalks over rice mixture. Cover and continue to cook until broccoli is just tender to bite (7 to 10 more minutes). Mix gently, transfer to a warm serving platter, and sprinkle with pine nuts