Original recipe yield:
4 servings

PREP TIME 15 Min
COOK TIME 25 Min
READY IN 40 Min

INGREDIENTS
1/2 cup chopped walnuts
1 tablespoon butter
1 onion, chopped
1/2 teaspoon minced garlic
1 cup uncooked instant brown rice
1 cup vegetable broth
1 pound fresh broccoli florets
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 cup shredded Cheddar cheese

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Place walnuts on small baking sheet, and bake for 6 to 8 minutes or until toasted.

2. Melt butter in a medium saucepan over medium heat. Cook onion and garlic in melted butter for 3 minutes, stirring frequently. Stir in the rice, add the broth, and bring to a boil. Reduce heat to medium-low. Cover, and simmer until liquid is absorbed, about 7 to 8 minutes.

3. Place broccoli in a microwave-safe casserole dish, and sprinkle with salt and pepper. Cover, and microwave until tender.

4. Spoon rice onto a serving platter, and top with broccoli. Sprinkle walnuts and cheese on top.

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