Recipe(tried): Brown Rice with Broccoli, Cheese, and Walnuts

The notes are the author's. This is quite yummy!

Enjoy!

The following 20-minute dish was developed using quick-cooking brown rice (I prefer Uncle Ben's brand). If you do not have a microwave oven, steam the broccoli until tender. The smoked gouda cheese compliments the flavors of the broccoli and walnuts, but if it is unavailable, you may substitute Cheddar cheese.

Brown Rice with Broccoli, Cheese, and Walnuts

1/2 cup coarsely chopped walnuts
1 tablespoon butter or margarine
1 large yellow or sweet onion
1 large clove garlic, minced or 1/2 teaspoon bottled minced garlic
1 cup quick-cooking brown rice*
1 cup chicken or vegetable broth
1 bunch broccoli (about 1 pound)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper, or to taste
4 ounces smoked Gouda or sharp Cheddar cheese
Heat oven or toaster oven to 350 degrees. Place walnuts on a small baking sheet and bake for 6 to 8 minutes or until toasted.

While nuts are toasting, melt butter in a medium saucepan over medium heat. Coarsely chop onion. Cook onion and garlic in butter for 3 minutes, stirring occasionally. Add rice and stir. Add broth and bring to a boil. Reduce heat to medium-low, cover and simmer until liquid is absorbed, about 7 to 8 minutes.

While rice is cooking, cut broccoli into florets and slice stems thinly. Place in a microwave-safe casserole or dish and sprinkle with salt and pepper. Cover and cook at high power for 5 to 7 minutes or until tender. While broccoli is cooking, shred cheese.

Spoon rice onto a serving platter and top with broccoli. Sprinkle walnuts over broccoli and top with cheese.

If you enjoy the chewier texture of long-cooking brown rice and have the 45 to 50 minutes of cooking time it requires, you may substitute 3/4 cup of regular brown rice for the quick cooking and increase the broth to1-1/2 cups.

Makes 4 meatless main-dish or 8 side-dish servings.

Adapted from Meatless Dishes in Twenty Minutes.