Rinse the brown rice, and cook as per pack instructions.
Cut the broccoli into florets and steam for 4 minutes until just cooked through.
Toast the sunflower seeds in a pan for 2 minutes until golden, be careful not to burn them, then leave to the side to cool.
Once the brown rice is done mix with the broccoli, sundried tomatoes, pomegranate seeds, parsley, and sunflower seeds. Season with salt, pepper and stir through the lemon juice and olive oil.