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Almond Rice
1 cup long-grain brown rice
2 cup water
1 teaspoon low-sodium bouillon granules
2 tablespoon almonds; silvered =or=-
2 tablespoon pine nuts
2 tablespoon grated lemon zest
2 (8.00 ounces) packages creamed cheese
1/2 cup Splenda
1-1/2 teaspoons sugar
1 teaspoon vanilla
1 1/2 teaspoons white flour
1/2 cup sour cream (not fat free)
1-1/2 teaspoons sugar-free syrup (made with Splenda; )
3 tablespoons lemon juice (or to taste)
1 teaspoon liquid sugar substitute
2 large eggs
Instructions
In a medium-size 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 brine 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. Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE;
CAL: 96; CHO: 0mg; CAR: 19g; PRO: 2g; SOD: 123mg; FAT: 1g;
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