Broccoli, sautéed with rice and sunflower seeds

Ingredients for 2 servings:

• 1 head of broccoli
• ½ cup sunflower seeds
• 1 ½ cup(s) rice
• 3 cup(s) salt water with 2 tbsp salt
• some butter
• 1 liter vegetable broth
• Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

the entire broccoli is used, including the stalk

Bring the water for the rice to a boil. Feel free to add a little more salt to give the rice a good flavor. Then add a little butter to the wok or a regular frying pan. Separate the florets from the stem and add them to the wok. Add a little salt and the sunflower seeds and stir gently. Fry for about 2-3 minutes. Meanwhile, bring the vegetable stock to a boil in a second pot. Add the finely chopped stalk to the stock and cook for about 10 minutes. Drain the rice and add it to the wok with the florets. Then puree the stalks in the stock thoroughly. Finally, mix the rice and broccoli well again and serve with the pureed, seasoned sauce.