Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 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@...)