Sides

Hippie Rice

Original recipe by: The Food Matters Cookbook

Ingredients

1/3 Cup Sunflower seeds

1 Cup any long-grain brown rice

Salt

1 Head broccoli (about 1 pound), cored and roughly chopped

2 Tablespoons olive oil

1/3 Cup raisins

½ Teaspoon red chile flakes, or to taste

Lemon wedges

Instructions

Margie - the direction were cut off in the copy -so I’ve included what I could see and fudged the rest.

  1. Put the sunflower seeds in a medium saucepan over medium-low heat and toast, shaking the pan often, until they begin to brown but don’t burn. Up to 10 minutes. Remove the seeds from the pan and let cool in a big serving bowl.

  2. Put the rice in the pan and add water to cover by about 1 inch. Add a pinch of salt and bring to a boil over medium-high heat, then adjust so the mixture bubbles gently. Cover and cook until most of the water is absorbed and the rice is just getting tender, 20 to 30 minutes.

  3. Pack the broccoli into the pan on top of the rice—don’t stir; just let it sit xxxxxx on top—and add a little more liquid if the water is evaporating too quickly. Replace the lid and continue cooking, adding a small amount of water if the pan boils dry, until the rice and broccoli are both tender, 5 to 10 more minutes. Transfer the rice and broccoli to the bowl with the sunflower seeds, toss with the oil, raisins, and red chile flakes. Taste and adjust the seasoning. Serve immediately or at room temperature with the lemon wedges.