Broccoli Brown Rice Pilaf

From Light & Tasty Magazine

• Ready In: 55 mins
• Serves: 4-6
• Yields: 4-6

Ingredients

• 1  cup brown rice, uncooked
• 2 1⁄4 cups reduced-sodium chicken broth or 2 1⁄4 cups vegetable broth
• 2  tablespoons fresh rosemary, minced or 2  teaspoons dried rosemary, crushed
• 2  garlic cloves, minced
• 2  cups fresh broccoli, chopped
• 1⁄4 cup  slivered almonds
• 1⁄4 cup unsalted sunflower seeds
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper

Directions

1. In a large nonstick skillet coated with cooking spray, saute rice until lightly browned. Add the broth, rosemary and garlic; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until rice is almost tender.
2. Stir in the broccoli, almonds, sunflower kernels, salt and pepper. Cover and cook 3-5 minutes longer or until rice is tender and broccoli is crisp-tender. Fluff with a fork.