Lemony Broccoli and Parmesan Rice

I created this recipe with my Mom in mind. She birthed me (ew), taught me well (high-five!), and tolerated me when I dropped lit matches on carpeting and shut my butt in drawers (sorry).  So, naturally, a recipe is the least I can do. Literally.

I'll buy you an all-access pass to every Elton John concert in the future, Ma. Promise.

My Mom is a parmesan cheese fiend. If you ever go to a restaurant with her, make sure the waiter grates fresh parmesan over your salad first, or you won't get any.  "Parmesan-encrusted" are the keys to my Mother's heart-- no matter what the cheese happens to be encrusting. A tire? Ok! Sounds delicious! Although this side dish isn't "encrusted", it's still tasty and can be prepared quickly.  Serve with parmesan encrusted chicken, if you dare.

Lemony Broccoli and Parmesan Rice      Serves: 2
1/4 cup white rice
1/2 cup water
1 cup broccoli florets (fresh or frozen)
2 T. parmesan cheese
1 t. butter
2 t. lemon juice
Coarse Salt
Fresh Cracked Pepper
1.) Add rice and water to a pot and bring to a boil. Reduce heat to low, cover, and cook for 15 minutes. Remove from heat.
2.) Meanwhile, steam the broccoli florets. You can do this in a steamer basket over boiling water for about 3 minutes, or go ghetto style and place broccoli in a bowl with 1 T. water, cover with a place, and microwave for 2-3 minutes.
3.) Add steamed broccoli to the rice and stir in parmesan cheese, lemon juice, butter, and a dash of salt and pepper. Top with more parmesan, if desired.