Broccoli With Pine Nuts & Rice
|Pine nuts/Slivered almonds||1⁄3 Cup (5.33 tbs)|
|Olive oil/Salad oil||1 Tablespoon|
|Long grain white rice||1⁄2 Cup (8 tbs)|
|Golden raisins||1⁄4 Cup (4 tbs)|
|Chili powder||1 1⁄2 Teaspoon|
|Regular strength chicken broth||2 Cup (32 tbs)|
|Broccoli||1 1⁄4 Pound|
In a 10- to 12-inch pan over medium-high heat, stir pine nuts until lightly toasted, about 4 minutes; set nuts aside.
To pan, add oil, rice, raisins, and chili powder.
Stir until rice is opaque, about 3 minutes.
Add broth, mix, and bring to a boil; then cover and simmer until rice is barely tender to bite, about 15 minutes.
Meanwhile, cut flowerets off broccoli and reserve.
Trim and discard tough ends of stalks; thinly slice tender sections of stalks and reserve.
After the rice has cooked 15 minutes, drop broccoli on top of rice.
Cover pan and cook until broccoli is just tender to bite, about 10 minutes more.
Gently stir together broccoli and rice mixture; pour onto a platter and sprinkle with pine nuts.