1
Add the rice to the broth, bring to a boil.
2
Reduce heat, cover the pan with a tight fitting lid and cook for 50 minutes.
3
Allow the rice to sit covered for 10 minutes.
4
When the rice is almost done, cook the carrot and zucchini in olive oil for 2 minutes.
5
Add sunflower kernnels, almonds and pepper flakes.
6
Cook over medium-high heat until the almonds are browned.
7
Add rice and parsley; stir until heated.
Read more at: http://www.food.com/recipe/health-nut-brown-rice-90059?oc=linkback