carrot and broccoli rice pilaf

Broccoli is one versatile vegetable with loads of goodness attached to it, steam it, roast it or grill it, do whatever you wish to, it wont disappoint you and is very convenient to cook. It goes well with chicken and seafood but alone it can make a wonderful dish like grilled broccoli with some toasted nuts.

Broccoli rice pilaf is a perfect one meal dish on weeknight dinner, after a long day at office, a tired mind and body need something which is easy to make and should be great to taste. To make the dish more healthy and fat-free, leave the cheese part alone and it still taste good.

Creamy broccoli rice pilaf

Ingredients:
Rice (any long grain): 1 cup
Chicken stock: 2 cups
Carrots (diced): 1 cup
Broccoli florets (small): 2 cups
Onion (chopped): 1 large
Black Pepper powder: 1tsp
Dried Rosemary: 1 tsp
Butter or vegetable oil: 2 tbsp
Cheddar or Gouda cheese: 1 cup
Salt to taste
Method to Prepare:

Wash the rice thoroughly with few changes of water and soak it for at least 10 minutes.

In a deep bottom pan, melt the butter over medium heat; add carrots, onion, rosemary, salt and pepper. Sauté well and continue stirring for about 5 minutes or until onions are translucent.

Now stir in rice and coated well with butter.

Bring the chicken stock to boil and add it to the rice. One can also use the vegetable stock. Reduce heat to low; cover and simmer for 15 minutes.

Stir into the broccolis and replace the lid.

Simmer for another 5 minutes or until rice is cooked and most of the liquid is absorbed.

Remove from heat and let it stand, covered, for 5 minutes.

Gently stir in 1 cup of the cheese. One can also use warm milk in place of cheese.

Transfer to a serving dish and sprinkle with remaining cheese.

Serve hot the broccoli rice pilaf with your choice of accompaniments.

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