This broccoli salad, with its rice and nuts, is a complete meal and one I serve regularly for dinner and make enough to pack for lunch the next day too. I quite often add other blanched veges ...
Cut the stump from the broccoli. Slice it and then cut into matchsticks. Cut each floret into 3 pieces. Cook in boiling salted water for 2 minutes, drain and dry. Boil the rice and drain well.
It may be too prosaic to describe this as a frittata made with boiled rice — it is much better than that. All it needs is a simple green vegetable like green beans or sweet-stem broccoli to go ...