| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Freeze, Rice | 4 | Servings | |
INGREDIENTS
| 1 | T | Unsalted butter |
| 1 | c | White rice |
| 1 | c | Water |
| 1 | c | Low-sodium chicken broth |
| 2 | T | Slivered almonds, toasted |
| 2 | T | Golden raisins |
| 1/2 | t | Salt |
| 1/8 | t | Black pepper |
INSTRUCTIONS
Melt the butter in a medium saucepan over moderate heat. Add the rice and stir to coat. Add the water and broth, bring to a boil. Reduce heat and simmer, covered for 20 minutes or until all liquid is absorbed. Remove saucepan from heat, stir in in almonds, raisins, salt and pepper. Divide rice among the freezable containers. Let cool. Recipe by: Readers Digest Cook Now Serve Later, 1989 Posted to MC-Recipe Digest V1 #1024 by njwwb <njwwb@ibm.net> on Jan 20, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 126
Calories From Fat: 48
Total Fat: 5.6g
Cholesterol: 7.6mg
Sodium: 311.9mg
Potassium: 132.3mg
Carbohydrates: 16.4g
Fiber: <1g
Sugar: 3g
Protein: 3.4g