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Suggest a better descriptionIn a medium-size saucepan, bring rice and water to a boil. Turn off heat and let rice stand in water, covered, 6 hours. When ready to cook, add bouillon granules and brine to a boil. Cook 10 minutes until water is absorbed and rice is tender. Drain, if necessary. Add almonds and lemon zest. Let stand a few minutes, then fluff with a fork and serve. Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE; CAL: 96; CHO: 0mg; CAR: 19g; PRO: 2g; SOD: 123mg; FAT: 1g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy OBrion and her Meal-Master Posted to MM-Recipes Digest V3 #273 Date: Sun, 6 Oct 1996 01:12:23 -0400 From: BobbieB1@aol.com
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Serving Size: 1 Sweet one (77g) | ||
Recipe Makes: 6 Sweet ones | ||
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Calories: 138 | ||
Calories from Fat: 10 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.8mg | 0 % | |
Potassium 83.6mg | 2 % | |
Total Carbohydrate 28.8g | 8 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 27.5g | ||
Protein 3g | 4 % | |
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: 138
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