|
3 cups low-sodium vegetable broth
|
|
1 medium yellow onion, chopped
|
|
2 cloves garlic, finely chopped
|
|
1 (8-ounce) skinless boneless chicken breast, cut into 3/4-inch cubes
|
|
1 cup long-grain brown rice
|
|
3 cups small broccoli florets
|
|
2 teaspoons chopped fresh thyme
|
|
1/4 cup toasted pine nuts
|