Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Almond Rice Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

1 Cup(s) Long-grain brown rice
2 Cup(s) Water
1 Teaspoon(s) Low-sodium bouillon granules
2 Tablespoon(s) Almonds, slivered
2 Tablespoon(s) Pine nuts
2 Tablespoon(s) 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:

Nutrition (calculated from recipe ingredients)
Calories: 153
Calories From Fat: 38
Total Fat: 4.5g
Cholesterol: <1mg
Sodium: 7.3mg
Potassium: 42.9mg
Carbohydrates: 28.3g
Fiber: 2.6g
Sugar: <1g
Protein: 3.1g

Scale this recipe to Servings [?]