Yield: 2 Servings
Measure | Ingredient |
---|---|
½ cup | Rice, long-grain white |
¼ pounds | Broccoli florets |
3 teaspoons | Sesame oil, devided use |
½ medium | Onion, sliced |
2 mediums | Garlic cloves, crushed |
¼ cup | Chicken stock, defatted low-salt |
¼ cup | Cilantro, fresh chopped |
\N \N | Black pepper, fresh ground |
\N \N | Salt, to taste |
Bring large pot with 3 to 4 quarts water to boil. Add rice, stir once and boil 8 minutes. Wash broccoli. Add to rice; boil 3 more minutes. Drain well. Meanwhile, heat 2 teaspoons oil in wok or skillet and add onions. Stir-fry 3 minutes. Add garlic, rice and broccoli. Toss for several minutes. Mix chicken stock, cilantro and remaining oil together. Add to wok. Toss well. Add salt and pepper to taste.