Vegetable Almond Rice Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tsp: Margarine,
1 small: Onion, chopped
1 1/4 cup: Vegetable broth,
1 tbsp: Lemon juice,
1/2 tsp: Garlic powder,
1 1/2 cup: Instant brown rice,
1 cup: Mixed vegetables,
2 tbsp: Slivered almonds, toasted
1/2 tsp: Dried dill,
Directions:
Melt margarine in a medium saucepan over medium heat.
Add onion and saute until tender.
Add broth, lemon juice and garlic powder. Bring toa 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.
Per serving: 216 cal; 6 g prot; 96 mg sod; 39 g carb; 4 g fat; 0 mg
chol; 32 mg calcium
Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE
Source from luhu.jp
Add onion and saute until tender.
Add broth, lemon juice and garlic powder. Bring toa 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.
Per serving: 216 cal; 6 g prot; 96 mg sod; 39 g carb; 4 g fat; 0 mg
chol; 32 mg calcium
Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE
Source from luhu.jp