Broccoli Rice Pilaf



2 tbsp butter
2 carrots, diced
1 lg. onion, chopped
1 tsp dried rosemary
1 tsp salt
1/4 tsp pepper
1-1/2 cups long-grain parboiled (converted) white rice
2 cups hot vegetable broth or chicken broth
1 cup hot water
4 cups small broccoli florets, (about 1 bunch)
1-1/2 cups shredded Canadian Gouda cheese or Cheddar cheese or Havarti cheese, divided

1. In large pot, melt butter over medium-high heat; add carrots, onion, rosemary, salt and pepper. Cook, stirring, for about 5 minutes or onions are until softened. Stir in rice until coated in butter.
2.Stir broth and hot water and bring to boil. Reduce heat to medium-low; cover and simmer for 15 minutes. Working quickly, stir broccoli into rice and replace lid. Simmer for 5 minutes longer or until rice is tender and most of liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.
3. Using a fork, gently stir in 1 cup of the cheese. Transfer to a serving dish and sprinkle with remaining cheese.

Makes 6 servings.

By Dairy Farmers of Canada