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2 cups water
1 teaspoon low sodium chicken bouillon granules
2 tablespoons slivered almonds or pine nuts
2 tablespoons grated lemon zest
In a medium sized saucepan, bring rice and water to a boil. Turn off heat and let rice stand in water, covered, 6 hours.
When ready to cook, add bouillon granules and bring to a boil.
Cook 10 minutes until water is absorbed and rice is tender. Drain, if necessary.
Add almonds and lemon zest. Let stand a few minutes, then fluff with a fork and serve.
Per serving: (1/6 the of recipe) Calories 96, chol. 0, carbo. 19g, protein 2g,
sodium 123mg, fat 1g
Exchange: 1 starch/bread
