Serves 2; can be doubled.
Ingredients
1 cup brown rice
1 cup finely chopped broccoli florets
2 Tbsp finely chopped flat-leaf parsley
2 Tbsp finely chopped fresh basil, or 1 Tbsp basil paste in a tube
1/2 cup grated Parmigiano-Reggiano cheese
1/4 tsp each kosher salt and fresh black pepper
2 Tbsp chopped cashews, optional (for garnish)
Directions
In a rice cooker or heavy pot on the stovetop, cook the rice according to package directions.
When the rice is finished, turn off the heat, and open the cooker or pot. Using a rubber spatula, quickly stir in the broccoli, herbs, cheese, salt and pepper. Close the cooker or cover the pot, and let the heat of the rice steam the broccoli and melt the cheese.
Top individual serving bowls with chopped cashews, if desired, and serve hot.