Almond Rice - 24.4g Carbs
{Low sodium broth can be used in place of water and bouillon! Take care, Gloria}
From: diabeticgourmet.com
Servings: 6
1 cup brown rice, long-grain, dry
2 cups water
2 Tbsp almonds, slivered
2 Tbsp lemon zest
1 cube chicken bouillon
In a medium size saucepan, bring water and bouillon to a boil.
Add rice and cook according to rice instructions on package.
Drain if necessary.
Add almonds and lemon zest.
Let stand a few minutes then fluff with a fork and serve.
Servings: 6
Nutrition per Serving: 164 Calories, 2.3g Fat, 185mg Sodium, 2.g Protein, 24.4g Carbs
Exchanges: 1 1/2 Starch; 1/2 Fat
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Posted by: chefgloria1030@yahoo.com
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