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- Stock Your Kitchen with Healthy Ingredients
- Tips for Eating Healthier
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- Plant-Based Beef Lentil Chili
- Broccoli, Garlic, and Lemon Penne
- Chicken Soup with Fire-Roasted Tomatoes & Hominy
- Chicken and White Bean Soup
- Crab Salad with Grapefruit, Avocado, and Baby Greens
- Cuban-style Black Beans and Rice
- Fusilli With Broccoli and Deconstructed Pesto
- Grilled Shrimp & Veggies with Balsamic Reduction
- Pearl Couscous "Tabbouleh"
- Rice Noodles with Shrimp, Bok Choy, and Mint
- Skillet Tilapia with Sautéed Spinach
- Snapper on White Beans with Tomatoes & Green Olives
- Spinach-Ricotta Stuffed Portobello Caps
- Tomato and Basil Frittata
- Turkey & Red Cabbage Tortillas With Chipotle Sauce
- Quick Entrees: Healthy in a Hurry
- Snacks and Dashboard Dining
- Tips for Eating Out
- Calorie Counter
- Controlling Portion Sizes
- Cut Calories and Fat, Not Flavor
- Low-Fat Foods
- Understanding Food Terms
Brown Rice with Almonds
Almonds are a rich source of protein and fiber and add taste and texture to dishes. You can also add raisins, sliced red onion, chopped basil, or dried cranberries to this recipe. Try this dish cold as a salad, mixed with baby spinach or arugula and tossed with olive oil and freshly squeezed lemon juice.
Prep Time: 10 minutes | Total Time: 1 hour | 4 Servings
Ingredients
Long grain brown rice, uncooked, 1 cup
Canola oil, 1 tablespoon
Onion, chopped, ¼ cup
Garlic, 1 clove, finely chopped
Fat-free low-sodium vegetable broth, 2 cups
Cilantro leaves, chopped, 2 tablespoons (optional)
Ground cumin, ¼ teaspoon
Salt, ½ teaspoon, or to taste
Ground black pepper, ¼ teaspoon
Slivered almonds, ½ cup
Per Serving
Calories, 273
Total fat, 9.8 g
Saturated fat, 0.9 g
Trans fat, 0.0 g
Polyunsaturated fat, 2.7 g
Monounsaturated fat, 5.8 g
Total carbohydrate, 40 g
Dietary fiber, 4 g
Sugars, 2 g
Protein, 6 g
Sodium, 369 mg
Instructions
- Rinse the brown rice and set aside.
- Heat the canola oil in a 2-quart pot over high heat. Sauté the onion until translucent. Add the garlic. Continue cooking until the onion and garlic start to brown.
- Add the rice and mix well. Add broth, cilantro, cumin, salt, and pepper and bring to a boil. Cook for 5 minutes, then reduce heat to low, cover, and cook for 40 minutes, or until the liquid is fully absorbed.
- Add the almonds and stir lightly with a fork. Cover and continue to cook on low heat for an additional 10 minutes before serving.
Maya's Secrets
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