Almond Rice
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6 sweet ones
1 c Long-grain brown rice; -=OR=-
2 c Water 2 tb Pine nuts;
1 ts Low-sodium bouillon granules 2 tb Grated lemon zest;
2 tb Almonds; silvered
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 bouillin granules and brine to a boil. Cook 10 minutes
until water is absorbed and rice is tender. Drain, if necesary. 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
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