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Ingredients Jump to Instructions ↓

  1. 1 teaspoon 5ml Lemon (large)

  2. 1 cup 160g / 5.6oz Uncooked brown rice

  3. 1 3/4 cups 414ml Unsalted chicken broth

  4. 1/2 teaspoon 2 1/2ml Cinnamon

  5. 1/4 teaspoon 1 1/3ml Nutmeg

  6. 1 tablespoon 15ml Margarine

  7. 1/2 cup 46g / 1.6oz Coarsely-chopped almonds

  8. 1/2 cup 80g / 2.8oz Golden raisins

  9. 1 cup 237ml Water

  10. 1 cup 237ml Frozen peas

  11. 4 tablespoons 60ml Honey

Instructions Jump to Ingredients ↑

  1. Grate lemon rind and reserve. Squeeze juice and pulp from lemon and reserve. Place grated rind, juice, rice, broth, spices and margarine in top of the double boiler. Cover and set over simmering water and steam for 30 minutes or until liquid is absorbed.

  2. In a small saucepan, simmer the golden raisins in 1 cup of water for 5 minutes. Add the onions, water and peas to the rice. Stir over low heat for 5 minutes.

  3. In a saute pan "toast" the almonds. Transfer the rice to a serving dish. Sprinkle with toasted almonds and drizzle with honey.

  4. This recipe yields 4 servings.

  5. Nutritional Analysis Per Serving: Calories 456; Fat (grams) 12; Percent calories from fat 24; Percent polyunsaturated 6; Percent saturated 4; Percent monounsaturated 14; Cholesterol (milligrams) 0; Sodium (milligrams) 50; Protein (grams) 9; Carbohydrate (grams) 78; Fiber (grams) 5.

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