| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Vegan, Side dish |
6 |
Servings |
INGREDIENTS
| 2 |
ts |
Margarine |
| 1 |
sm |
Onion; chopped |
| 1 1/4 |
c |
Vegetable broth |
| 1 |
tb |
Lemon juice |
| 1/2 |
ts |
Garlic powder |
| 1 1/2 |
c |
Instant brown rice |
| 1 |
c |
Mixed vegetables |
| 2 |
tb |
Slivered almonds; toasted |
| 1/2 |
ts |
Dried dill |
INSTRUCTIONS
Melt margarine in a medium saucepan over medium heat.
Add onion and saute until tender.
Add broth, lemon juice and garlic powder. Bring toa boil. Stir in rice and
vegetables, and return to a boil. Reduce heat to low, cover and simmer for
5 minutes. Fluff with a fork. Stir in almonds and dill.
Cover, let stand for 5 minutes, and serve.
Per serving: 216 cal; 6 g prot; 96 mg sod; 39 g carb; 4 g fat; 0 mg chol;
32 mg calcium
Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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