This diabetic almond rice recipe adds a little taste to a traditional brown rice dish. This is not an easy dish. You have to let the rice soak for 6 hours!My suggestion, skip over those directions and get the brown instant rice. The only downside to skipping this step is that the rice is not cooked with bouillon granules that may give it an extra punch of flavor. AND, rice that is cooked from scratch is always more sticky which is how we like our rice.
Brown rice is rich in
fiber, helps to lower cholesterol, and is high in Selenium. Selenium is a
trace mineral that has been shown to reduce the risk of colon cancer.
1 cup Long-grain brown rice
2 cup Water
1 tsp Low-sodium bouillon granules
2 tbsp Almonds, silvered =OR=-
2 tbsp Pine nuts
2 tbsp Grated lemon zest
1. In a medium-size saucepan, bring rice and water to a boil. Turn off heat and let rice stand in water, covered, 6 hours.
2. 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 necessary.
3. 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 MarksBrought to you and yours via Nancy O'Brion and her Meal-Master
You might also want to try ...