Mexican Cuisine and Good Ole Southern Cooking Recipes plus Cajun and Creole

Almond Rice

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1 cup long-grain brown rice
2 cup water
1 teaspoon low-sodium bouillon granules
2 tablespoon almonds; silvered =or=-
2 tablespoon pine nuts
2 tablespoon 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 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

Yield: 6 sweet ones

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