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Title: Vegetable Almond Rice
Categories: Vegetarian Vegan Side dish
Yield: 6 Servings
| 2 | ts | Margarine |
| 1 | sm | Onion; chopped |
| 1 1/4 | c | Vegetable broth |
| 1 | tb | Lemon juice |
| 1/2 | ts | Garlic powder |
| 1 1/2 | c | Instant brown rice |
| 1 | c | Mixed vegetables |
| 2 | tb | Slivered almonds; toasted |
| 1/2 | ts | Dried dill |
Melt margarine in a medium saucepan over medium heat. Add onion and saute until tender.
Add broth, lemon juice and garlic powder. Bring toa boil. Stir in rice and vegetables, and return to a boil. Reduce heat to low, cover and simmer for 5 minutes. Fluff with a fork. Stir in almonds and dill. Cover, let stand for 5 minutes, and serve.
Per serving: 216 cal; 6 g prot; 96 mg sod; 39 g carb; 4 g fat; 0 mg chol; 32 mg calcium Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE
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