Vegetable Almond Rice
Yield
6 servingsPrep
5 minCook
25 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
margarine
|
|
| 1 | small |
onions
chopped |
|
| 1 ¼ | cups |
vegetable stock
|
|
| 1 | tablespoon |
lemon juice
|
|
| ½ | teaspoon |
garlic powder
|
|
| 1 ½ | cups |
brown rice
instant |
|
| 1 | cup |
mixed vegetables
|
|
| 2 | tablespoons |
almonds
|
|
| ½ | teaspoon |
dill weed
dried |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
margarine
|
|
| 1 | small |
onions
chopped |
|
| 296 | ml |
vegetable stock
|
|
| 15 | ml |
lemon juice
|
|
| 2.5 | ml |
garlic powder
|
|
| 355 | ml |
brown rice
instant |
|
| 237 | ml |
mixed vegetables
|
|
| 3E+1 | ml |
almonds
|
|
| 2.5 | ml |
dill weed
dried |
|
Directions
Melt margarine in a medium saucepan over medium heat.
Add onion and sauté until tender.
Add broth, lemon juice and garlic powder.
Bring to a boil.
Stir in rice and vegetables, and return to a boil.
Reduce heat to low, cover and simmer for 5 minutes.
Fluff with a fork.
Stir in almonds and dill.
Cover, let stand for 5 minutes, and serve.
