Ingredients
4 3/4
cups vegetable or chicken broth
4
cloves garlic, finely chopped
1 1/2
cups uncooked Arborio or other short-grain white rice
2
cups broccoli flowerets
1/2
cup oil-packed sun-dried tomatoes, drained and chopped
3/4
cup crumbled feta cheese
1
teaspoon dried oregano leaves
1
can (2 1/4 ounces) sliced ripe olives, drained
Preparation
Heat 1/4 cup of the broth and the garlic to boiling in 12-inch nonstick skillet over medium-high heat. Stir in rice. Cook 1 minute, stirring constantly.
Pour 1/2 cup of the broth over rice mixture. Cook uncovered over medium heat, stirring occasionally, until liquid is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring occasionally, until rice is almost tender and creamy.
Stir in remaining ingredients. Cook 1 minute.
