1 1/2 cups
cooked brown rice
( I recommend Lundberg Jubilee Gourmet Blend of Whole Grain Rice made with chicken broth)
fresh broccoli florets, chopped
extra virgin olive oil
low sodium vegetable broth
( mine is homemade with tomato in it)
- Lightly saute onions in olive oil over medium heat. Not trying to brown them, just don't want them raw going into the oven.
- Add rice, broccoli and cooked onions to a small casserole dish and mix.
- Pour vegetable broth into the saute pan used for onions and add salt. Stir while heating over medium heat. When bubbles appear, pour over casserole mix and stir.
- Cover the dish with foil or a lid and bake at 375 degrees in center of the oven for 30 mins (or until broccoli is tender and mix is bubbling).