1 tbsp. butter
1 tbsp. olive oil
1 garlic clove, minced
1 2/3 c. chicken broth
1 c. water
1/4 tsp. nutmeg
Salt & pepper to taste
1 c. raw brown rice
2 c. tiny broccoli florets
1 c. cherry tomatoes, sliced in half
Freshly grated Parmesan cheese for garnish

In a large saucepan, heat butter and oil together; add garlic and saute over low heat for 1 to 2 minutes. Add broth, water, nutmeg, salt and pepper. Bring to a boil, add rice. Cover tightly, reduce heat and cook over low heat for 40 minutes. Place broccoli on top, cover and continue cooking until all liquid has been absorbed, about 10 more minutes. Stir in tomatoes. Cover to heat through, serve hot with Parmesan cheese on top.

VARIATIONS: Sliced mushrooms, grated carrots, sliced zucchini or other vegetables can be added.