Brown Rice and Broccoli

My brown rice and broccoli is a versatile dish that can complement any protein entree or stand alone as a satisfying main course. The nutty flavor of the brown rice is enhanced by the infusion of garlic, onion, and cheese, creating a delicious combination with the tender broccoli florets.

Ingredients:

• 2 cups of brown rice

• 4 cups of chicken or vegetable broth

• 1 head of broccoli, cut into florets

• 1 onion, diced

• 2 cloves of garlic, minced

• 1 cup of shredded cheddar cheese

• 1/2 cup of grated Parmesan cheese

• 1/2 cup of milk

• 2 tablespoons of butter

• Seasoning salt and freshly ground black pepper, to taste

Instructions:

In a large pot, bring the broth to a boil and add the brown rice. Reduce heat, cover, and simmer for about 45 minutes or until the rice is cooked.

In a separate pan, sauté the onion and garlic in butter until softened.

Steam the broccoli florets until slightly tender.

In a large bowl, mix together the cooked rice, sautéed onion and garlic, milk, cheddar cheese, and the Parmesan cheese. Season with seasoning salt and freshly ground black pepper.

Transfer the rice mixture to a baking dish and top with the steamed broccoli florets. Sprinkle extra cheese over the broccoli florets, if desired.

Bake in a 375-degree oven for 25 to 30 minutes, or until the cheese is melted and bubbly.

Let cool slightly before serving. Then enjoy!