12. Brown Rice with Broccoli and Almonds

Servings: 6

Preparation time: 10 minutes

Cook time: 18 minutes

Ready in: 28 minutes

Ingredients

• 1/4 cup toasted pumpkin seeds
• 1/3 cup almonds, chopped
• 1 tablespoon olive oil
• 1 onion, chopped
• 1/2 teaspoon garlic, minced
• 1 cup low-sodium chicken broth
• 1 cup uncooked instant brown rice
• 1 pound fresh broccoli florets
• 1/2 teaspoon sea salt
• 1/8 teaspoon ground black pepper
• 1 cup parmesan cheese, shredded

Directions

• Spread pumpkin seeds and almonds on a baking sheet. Toast in oven at 350 degrees f, for 6 to 8 minutes.
• Heat olive oil in a saucepan over medium heat. Add onion and garlic then sauté for 3 minutes.
• Pour in chicken broth and rice, and bring to a boil. Turn heat to medium-low.
• Simmer covered for 8 minutes, or until liquid is absorbed. Spoon cooked rice onto a plate.
• Season broccoli with salt and pepper then microwave until tender. Place broccoli over rice then top with cheese and toasted almonds and pumpkin seeds.