500 g broccoli, cut into florets 1 lb
125 ml long grain rice 1/2 cup
1 medium onion, chopped
25 ml butter 2 tbsp
250 ml chicken broth 1 cup
1 can sliced water chestnuts, drained
5 ml lemon peel, finely shredded 1 tsp
1 ml lemon pepper seasoning 1/4 tsp
Cook broccoli covered in a small amount of boiling salted water for 5 minutes or until tender-crisp; drain. In a medium saucepan; cook rice and onion in butter until onion is tender but not brown. Remove from heat. Stir in broth, water chestnuts, lemon peel and lemon-pepper seasoning. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until the rice is tender. Stir in cooked broccoli. Remove from heat. Let stand covered for 5 minutes. Fluff with fork.
Serves 4