Almond Rice

• 1 cup brown rice long-grain
• 2 cups water
• 1 teaspoon vegetable stock cubes or granules, low-sodium
• 2 tablespoons almonds silvered or pine nuts
• 2 tablespoons lemon zest grated

1. In a medium-size saucepan, bring rice and water to a boil.
2. Turn off heat and let rice stand in water, covered, 6 hours.
3. When ready to cook, add bouillin granules and brine to a boil.
4. Cook 10 minutes until water is absorbed and rice is tender.
5. Drain, if necesary.
6. Add almonds and lemon zest.
7. Let stand a few minutes, then fluff with a fork and serve.
8. Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE; CAL: 96; CHO: 0mg; CAR: 19g; PRO: 2g; SOD: 123mg; FAT: 1g;

brown rice, water, vegetable stock cubes, almonds, lemon zest

Taken from recipeland.com/recipe/v/almond-rice-2985 (may not work)