Almond Rice
- 1 c Long-grain brown rice;
- 2 c Water
- 1 ts Low-sodium bouillon granules
- 2 tb Almonds; slivered
- -=OR=-
- 2 tb Pine nuts;
- 2 tb Grated lemon zest;
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
bouillon granules and brine to a boil. Cook 10 minutes until water is
absorbed and rice is tender. Drain, if necessary. 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;
Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and
yours via Nancy O'Brion and her Meal-Master
Posted to MM-Recipes Digest V3 #273
Date: Sun, 6 Oct 1996 01:12:23 -0400
From: BobbieB1@aol.com
and let rice stand in water, covered, 6 hours. When ready to cook, add
bouillon granules and brine to a boil. Cook 10 minutes until water is
absorbed and rice is tender. Drain, if necessary. 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;
Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and
yours via Nancy O'Brion and her Meal-Master
Posted to MM-Recipes Digest V3 #273
Date: Sun, 6 Oct 1996 01:12:23 -0400
From: BobbieB1@aol.com
