Brown Rice with Almonds

Brown Rice with Almonds
Nutrition Information
  • Serves: 4
  • Calories: 273
  • Fat: 9.4 g
  • Saturated fat: 0.9 g
  • Unsaturated fat: 8.5 g
  • Trans fat: 0.0 g
  • Carbohydrates: 40 g
  • Sugar: 2 g
  • Sodium: 369 mg
  • Fiber: 4 g
  • Protein: 6 g
Almonds are a rich source of protein and fiber and add taste and texture to dishes. You can also add raisins, sliced red onion, chopped basil, or dried cranberries to this recipe. Try this dish cold as a salad, mixed with baby spinach or arugula and tossed with olive oil and freshly squeezed lemon juice.
  • Long grain brown rice, uncooked, 1 cup
  • Canola oil, 1 tablespoon
  • Onion, chopped, ¼ cup
  • Garlic, 1 clove, finely chopped
  • Fat-free low-sodium vegetable broth, 2 cups
  • Cilantro leaves, chopped, 2 tablespoons (optional)
  • Ground cumin, ¼ teaspoon
  • Salt, ½ teaspoon, or to taste
  • Ground black pepper, ¼ teaspoon
  • Slivered almonds, ½ cup
  1. Rinse the brown rice and set aside.
  2. Heat the canola oil in a 2-quart pot over high heat. Sauté the onion until translucent. Add the garlic. Continue cooking until the onion and garlic start to brown.
  3. Add the rice and mix well. Add broth, cilantro, cumin, salt, and pepper and bring to a boil. Cook for 5 minutes, then reduce heat to low, cover, and cook for 40 minutes, or until the liquid is fully absorbed.
  4. Add the almonds and stir lightly with a fork. Cover and continue to cook on low heat for an additional 10 minutes before serving.
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