Prep: 5 min, Cook: 20 min.
- 1-1/3 cups chicken stock
- 1-1/4 tsp. parsley flakes
- 1-1/4 tsp. minced onion
- 1/4 tsp. oregano leaves
- 2/3 cup long grain or converted rice, uncooked or 1-1/3 cups instant rice, uncooked
- 2 tsp. unsalted butter
- 2 Tbs. plus 2 tsp. slivered almonds, toasted
Combine first 4 ingredients in a heavy non-reactive saucepan over high heat. Bring to a boil and stir in next 2 ingredients.
Cover pan and reduce heat to medium low. Cook 20 minutes. Remove from heat and let stand 5 minutes. Fluff rice with a fork. Gently toss in toasted almonds and serve.
For Instant Rice: Follow above instructions, adding 2 tsp. butter to the stock mixture. Stir in 1-1/3 cups instant rice. Cover and remove from heat, let stand 5 minutes. Fluff with a fork and gently toss in toasted almonds.
Per serving: calories 104, fat 5.3g, 46% calories from fat, cholesterol 5mg, protein 3.7g, carbohydrates 10.5g, fiber 0.8g, sugar 0.5g, sodium 261mg, diet points 2.9.
Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.5, Lean meat: 0.4, Fat: 0.9, Sugar: 0.0, Very lean meat protein: 0.0
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