Add the rice and the broth to a large saucepan, and bring to a boil.
Once boiling, cover the saucepan, reduce the heat, and cook for 50 minutes. When the rice has finished cooking, remove the saucepan from the heat, and allow the rice to sit for 10 minutes.
While the rice rests, heat the olive oil in a medium skillet over medium-high heat. Add the carrots and zucchini, and cook for 2 minutes. Add the sunflower kernels, almonds, and red pepper flakes, continuing to cook until the almonds begin to brown.
Add the vegetable mixture and parsley to the rice; stir until well combined.
