Almond Rice
Yield
6 sweet onesPrep
6 hrsCook
10 minReady
6 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
brown rice
long-grain |
|
| 2 | cups |
water
|
|
| 1 | teaspoon |
vegetable stock cubes
or granules, low-sodium |
|
| 2 | tablespoons |
almonds
silvered or pine nuts |
|
| 2 | tablespoons |
lemon zest
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
brown rice
long-grain |
|
| 473 | ml |
water
|
|
| 5 | ml |
vegetable stock cubes
or granules, low-sodium |
|
| 3E+1 | ml |
almonds
silvered or pine nuts |
|
| 3E+1 | ml |
lemon zest
grated |
|
Directions
In a medium-size saucepan, bring rice and water to a boil. Turn off heat and let rice stand in water, covered, 6 hours.
When ready to cook, add bouillin granules and brine to a boil. Cook 10 minutes until water is absorbed and rice is tender. Drain, if necesary. Add almonds and lemon zest. Let stand a few minutes, then fluff with a fork and serve.
Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE; CAL: 96; CHO: 0mg; CAR: 19g; PRO: 2g; SOD: 123mg; FAT: 1g;
