Ingredients

Instructions

  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.