Directions:
- Toast the almonds on a cookie sheet, in a 350 oven, for 5-10 mins., or in a heavy skillet over a med. heat.
- Heat broth in a small saucepan over med. heat until hot. Remove from heat.
- Cook shallots in butter, in a 2 quart heavy saucepan, over moderate heat, stirring occasionally, until golden brown, 5-8 minutes
- Add rice and cook, stirring, until fragrant and pale golden, about 3 minutes
- Stir in broth, salt, and pepper, and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 18 minutes
- Remove from heat, and let stand covered for 5 mins., then fluff rice with a fork and fold in almonds, lemon rind, and sprinkle with parsley.
- Makes 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 227.33 Kcal (952 kJ) | ||
| Calories from fat | 98.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.91g | 17% | |
|---|---|---|---|
| Cholesterol | 11.99mg | 4% | |
| Sodium | 532.58mg | 22% | |
| Potassium | 241.57mg | 5% | |
| Total Carbs | 28.75g | 10% | |
| Sugars | 1.88g | 8% | |
| Dietary Fiber | 2.22g | 9% | |
| Protein | 4.85g | 10% | |
| Vitamin C | 9.3mg | 16% | |
| Iron | 24.2mg | 134% | |
| Calcium | 42.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 109.34 Kcal (458 kJ) | ||
| Calories from fat | 47.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.25g | 17% | |
|---|---|---|---|
| Cholesterol | 5.77mg | 4% | |
| Sodium | 256.16mg | 22% | |
| Potassium | 116.19mg | 5% | |
| Total Carbs | 13.83g | 10% | |
| Sugars | 0.9g | 8% | |
| Dietary Fiber | 1.07g | 9% | |
| Protein | 2.33g | 10% | |
| Vitamin C | 4.5mg | 16% | |
| Iron | 11.6mg | 134% | |
| Calcium | 20.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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