in a medium saucepan, melt the butter over medium high heat. Stir in the onion and almonds. Cook for 5 to 7 minutes or until the onion is softened and the almonds are golden, stirring occasionally. Add the rice; cook an stir for 1 minute. Slowly stir in the broth; add the salt and the pepper to taste. Bring to a boil. Cover, reduce heat to low, and simmer for 15 to 17 minutes or until liquid is absorbed. Fluff with a fork and garnish with parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (687g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 954 (60%)|
|Amt Per Serving||% DV|
|Total Fat 106g||141 %|
|Saturated Fat 30.8g||154 %|
|Monounsaturated Fat 44.3g|
|Polyunsanturated Fat 22.1g|
|Cholesterol 475.3mg||146 %|
|Sodium 434.1mg||15 %|
|Potassium 1368.6mg||36 %|
|Total Carbohydrate 34.2g||10 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 30.9g|
|Protein 120.3g||172 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1596
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!