Broccoli rice with almonds

Ingredients for 2 servings:

• 1 head of broccoli, approx. 500 g
• 2 cup(s) rice or cooked rice
• 4 cup(s) water or broth
• 100 g almond sticks
• 2 tbsp butter
• some sugar
• some salt
• some nutmeg, freshly grated
• 1 bunch of parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Using leftovers, vegetarian

Clean and cut the broccoli, then cook it in salted water for 12 minutes. Drain it in a sieve and rinse it with cold water. This will help it retain its green color. Heat the butter in a large pan and caramelize the almond slivers with a little sugar, just briefly so they don’t get too dark. Add the cooked rice and mix everything well. Season to taste with salt, nutmeg, and your choice of spices. Finally, stir in the broccoli until it’s warm again. Mix in chopped parsley, if you have it. We like to serve it with shredded rice. This recipe was created using leftover cooked basmati rice. I now boil 2 small cups of rice (about 200-250 ml each) (I always use basmati) with 4 cups of water and a little salt or granulated stock, then let it swell over low heat for 15 minutes.