8 tablespoons olive oil
1 cup Long-grain brown rice
2 cups water
1 teaspoon low-sodium bouillon granules
2 tablespoons almonds or pine nuts, silvered
2 tablespoons grated lemon zest
In a medium-size saucepan, bring rice and water to a boil. Turn off heat and let rice stand in water, covered, six hours. When ready to cook, add bouillin granules and brine to a boil. Cook ten minutes until water is absorbed and rice is tender. Drain, if necesary.
Add almonds and lemon zest. Let stand a few minutes, then fluff with a fork and serve.
Recipe makes six servings.
Nutrition Information per Serving:
Diabetic Exchange: 1 Starch/bread