Yield: 2 Servings
|½ pounds||Broccoli florets; cut into small pieces|
|\N \N||Vegetable oil spray|
|2 cloves||Garlic; crushed|
|½ cup||White long-grained rice|
|1 cup||Defatted, low-sal;t chicken stock|
|\N \N||Salt and pepper to taste|
Cut broccoli florets into ½-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@...)