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280 g brown rice
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400 g broccoli florets
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2 tablespoons of chopped hazelnuts
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3 tablespoons of extra virgin olive oil
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Wash the broccoli florets and steam them for a few minutes, keeping them crispy.
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Rinse the rice, then cook it in a saucepan with 2 parts of water and a pinch of salt.
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Once the rice is cooked, add it to the broccoli and season everything with the oil and chopped hazelnuts.