1 head of broccoli cut into bite-size pieces (about 10 oz)
4 carrots (peeled and sliced)
1 tablespoon butter
2 tablespoon olive oil
3 cloves garlic
1/2cup grated Parmesan cheese
1/2 teaspoon cracked black pepper
1/2 teaspoon cracked sea salt
1/2 teaspoon garlic powder
Instructions
Cook rice according to package directions. Generally it’s 1 cup of rice to 2 cups water.
Cook broccoli in small pot of boiling salted water for 5 minutes or until tender-crisp. Drain.
Cook carrots in small pot of boiling water for 6 to 8 minutes or until they pierce gently with a fork.
In a large saucepan, heat butter, oil and garlic until warmed. Toss rice, broccoli and carrots into saucepan and coat with butter mixture. Toss with cheese and black pepper. Serve hot with extra Parmesan cheese, if desired.