1 c Long-grain brown rice;
2 c Water
1 ts Low-sodium bouillon granules
2 tb Almonds; slivered
-=OR=-
2 tb Pine nuts;
2 tb 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
