Vegetable almond rice
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Margarine |
| 1 | small | Onion; chopped |
| 1¼ | cup | Vegetable broth |
| 1 | tablespoon | Lemon juice |
| ½ | teaspoon | Garlic powder |
| 1½ | cup | Instant brown rice |
| 1 | cup | Mixed vegetables |
| 2 | tablespoons | Slivered almonds; toasted |
| ½ | teaspoon | 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
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