Recipes

[DiAnne]

This is tasty as an easy side dish.

1 cup diced onions
1 cup diced carrots
1 T minced fresh garlic
1 cup dry long grain white rice
2 T peanut oil

1-3/4 cups low sodium chicken broth
1/2 cup sliced almonds, toasted
2 T fresh lemon juice
Salt and pepper to taste

Saute onions, carrots, garlic and rice in oil over high heat until vegetables begin to soften (about 5 minutes).

Add broth and bring to a boil.  Reduce heat to low and simmer covered for 12-15 minutes. 

Remove from heat and stir in almonds and lemon juice.  Season with salt and pepper.  Let rest covered for 5 minutes. 

I used coconut oil instead of peanut oil.  Original recipe called for 2 cups of broccoli florets add in last 3 minutes of cooking rice. 

[Lucky Charm]

That sounds delish!  I'm sitting here eating something quite similar as I read this. 

Glad the peanut oil could be swapped out as I do have CO.

I'd probably shred the carrots and throw them in raw at the end.

[debic]

Looks and sounds good.  I may try it tomorrow, I was thinking of chicken and rice already.

[LoLa]

Yum! This sounds so good. I'm going to try it with Basmati rice. I think it would be great with quinoa too! Thanks, DiAnne!

[sfnative]

@DiAnne

Thanks so much for sharing Almond Rice and Orange Chicken recipes!  These are sure to make it onto my menu list for the coming week!

~Rebecca

[debic]

My husband loved this, so I will have to make it often.  I served it with fish.

[DiAnne]

@debic - Glad your husband liked it.  Thanks for taking the time to let me know.