Broccoli and Rice Etuvee

• 3 tablespoons peanut or cottonseed oil
• 1 large onion, peeled and chopped, about 1 1/2 cups
• 1 1/2 cups short-grain brown rice
• 4 1/2 cups chicken or beef stock, preferably homemade unsalted and defatted, or low-salt canned chicken or beef broth
• 1/4 teaspoon salt, or less if using canned broth
• 1/4 teaspoon red pepper flakes
• 1 1/2 pounds broccoli
• 4 ounces Swiss cheese, grated, about 1 1/3 cups

1. Heat the oil in a large, sturdy saucepan.
2. Add the onion and cook over medium heat for 6 to 8 minutes, stirring occasionally, until browned.
3. Add rice, stir well, and then add stock, salt and red pepper flakes.
4. Bring mixture to a boil, cover, reduce heat to very low, and cook for 35 minutes.
5. Meanwhile, peel the broccoli stems.
6. Cut stems into 1/2-inch pieces and flowerets into 1-inch pieces.
7. When rice has cooked for 35 minutes, place broccoli on top of rice (don't stir).
8. Cover and cook over low heat for 10 minutes.
9. Add grated cheese, stir, and serve immediately.

peanut, onion, shortgrain brown rice, chicken, salt, red pepper, broccoli, swiss cheese

Taken from cooking.nytimes.com/recipes/477 (may not work)