1. Rinse 1 cup of basmati rice until the water runs clear, then soak it in cold water for 20 minutes.

2. Chop 2 cups of broccoli into small florets.

3. In a medium saucepan, bring 2 cups of water to a boil with a pinch of salt.

4. Drain the rice and add it to the boiling water. Reduce the heat to low, cover and simmer for 18-20 minutes, or until the rice is tender and all the water has been absorbed.

5. In a separate pan, heat 1 tablespoon of olive oil over medium-high heat. Add the broccoli florets and sauté for 3-4 minutes, or until they are bright green and tender-crisp.

6. Fluff the cooked rice with a fork and gently mix in the sautéed broccoli. Serve hot.