Broccoli and Rice Salad
Cook rice in salted boiling water until al dente, 15-20 minutes. Strain rice through a sieve, rinse with cold water and drain. Rinse broccoli, separate florets from stalks and steam florets 5-7 minutes.
Rinse and halve chile lengthwise, remove seeds and ribs and cut into small cubes. Peel onion and cut into rings. In a pan, sauté onion and chile in hot oil.
Add vegetable broth, remove from heat and let cool slightly. Season with vinegar, salt and pepper. Combine rice with broth mixture and broccoli florets. To serve, divide among small bowls.