BROCCOLI AND CHEESE RICE GRITS

Serves 6

1 cup long grain white or brown rice or jasmine brown rice 6 cups (1.5 L) homemade chicken stock or reduced-fat, low-sodium chicken broth Coarse kosher salt Freshly ground pepper 1 bay leaf 1 bunch broccoli, cut in florets, stems peeled and thinly sliced ½ cup freshly grated Parmesan cheese (about 50 g) ½ teaspoon freshly grated nutmeg or dried to taste 1 tablespoon unsalted butter

1. Pulverize the rice until broken in a food processor fitted with the metal blade, three to five minutes. In a heavy saucepan, bring stock and one teaspoon salt to a boil over medium-high heat. Add rice and bay leaf, bring to a boil, lower heat to a simmer, and cook, stirring occasionally, until the rice is tender. It should resemble creamy oatmeal or grits. It will take about 20 minutes for white rice and 25 to 30 minutes for brown rice.

2. Add broccoli stems, stirring to combine, and cook for one to two minutes. Then add florets, stir in, and cook until tender, about seven minutes.

3. Remove bay leaf and add cheese, nutmeg and butter. Taste and adjust for seasoning with salt and pepper. Serve hot.