Almond Rice Pilaf

Almond Rice Pilaf
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Almond Rice Pilaf
Yield: 6 servings
Ingredients:
  • 1 Tablespoon butter or margarine
  • ½ cup onion, scrubbed with clean vegetable brush under running water, finely chopped
  • 1 ½ cups water
  • 2 chicken bouillon cubes
  • 1 ½ cups instant rice, uncooked
  • 2 Tablespoons slivered almonds or sunflower seeds (can add more to taste if desired)

Directions:

  1. Wash hands with soap and water.
  2. In a medium saucepan, melt butter, add onions and saute until tender.
  3. Add water and bring to a boil.
  4. Add bouillon cubes and stir to dissolve.
  5. Stir in rice and slivered almonds. Cover and remove from heat. Let stand 5 minutes.
  6. Fluff with fork and serve.
  7. Store leftovers in a sealed container in the refrigerator for up to 4 days.
Notes:
  • May substitute 2 cups chicken broth for the water and bouillon cubes.
  • Consider adding some fresh or frozen vegetables like carrots or peas.

Nutrition Information:

  • Serving Size (1/6 of recipe):
  • Calories: 130
  • Total Fat: 3.5g
  • Saturated Fat: 1g
  • Cholesterol: 5mg
  • Sodium: 280mg
  • Total Carbohydrates: 22g
  • Fiber: 1g, includes 0g Added Sugars
  • Protein: 2g
  • Calcium: 0%
  • Iron: 8%
  • Potassium: 0%
Nutrition Software Used: ESHA Food Processor

Tags:

chicken broth grains nuts rice side dish

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