1/4 c. coarsely chopped walnuts or slivered almonds
1 tbsp. oil
1/2 pkg. (2 1/4 c.) broccoli cuts
1 tbsp. sliced scallions
1 garlic clove, minced
1 c. chicken broth or water
2 tbsp. dry sherry (optional)
1 1/2 tbsp. soy sauce
1 c. Minute Rice

Cook and stir walnuts in hot oil in large skillet until lightly browned; remove from skillet. Add broccoli, scallions and garlic to oil remaining in skillet. Cook and stir 2 to 3 minutes. Add broth, sherry and soy sauce. Bring to a full boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with fork and sprinkle with walnuts. Makes 4 servings.