Ingredients:
1/4 cup pine nuts or slivered almonds
2 teaspoons olive oil
2/3 cups brown rice or rice of choice
1/3 cup golden raisins
2 teaspoons chili powder
2½ cups vegetable stock
1¾ pounds broccoli
Directions:
1. Toast pine nuts or almonds in a wide frying pan over medium-low heat, stirring until lightly browned, about 3 minutes. Remove from pan and set aside.
2. In the same pan, heat oil over medium-high heat. Add the rice, raisins, and chili powder. Cook, stirring, until the rice begins to tune opaque and golden (about 3 minutes). Stir in the vegetable stock; reduce heat, cover tightly, and simmer for about 40 minutes, or until tender if using brown rice.
3. Meanwhile, cut off and discard tough ends of broccoli stalks. Cut florets into bite-size pieces and set aside. Peel the stalks and thinly slice.
4. When the rice is almost done, distribute broccoli florets and sliced stalks over rice mixture. Cover and continue cooking until broccoli is tender, about 7 minutes. Mix gently, transfer to a warm serving platter and sprinkle with nuts.
Serves 4