In a large saucepan, bring broth to a boil. Add wild rice; reduce heat. Cover and cook for 30 minutes. Add long grain rice; cook 20-25 minutes longer or until liquid is absorbed and rice is tender. Meanwhile, in a large skillet, saute the onion, carrots, garlic and rosemary in butter until vegetables are tender. Stir in the rice, broccoli, and pepper. Transfer to a greased shallow 2-qt baking dish. Cover and bake at 350? for 25-30 minutes or until broccoli is crisp-tender. Fluff with a fork before serving.
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|Serving Size: 1 Serving (95g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 89 (43%)|
|Amt Per Serving||% DV|
|Total Fat 9.9g||13 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 24.4mg||8 %|
|Sodium 85.5mg||3 %|
|Potassium 251.3mg||7 %|
|Total Carbohydrate 26.7g||8 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 23.8g|
|Protein 4.6g||7 %|
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Calories per serving: 208
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