EAT RIGHT

Zesty Lemon Rice with Almonds

1/2 cup slivered almonds, coarsely chopped
3 tablespoons lemon juice
2 teaspoons lemon zest
1 cup uncooked brown rice
1 3/4 cup unsalted chicken broth
1/4 cup chopped onions
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon trans-free margarine
1/3 cup water
1/2 cup golden raisins
1 cup frozen peas
5 tablespoons honey

• Preheat the oven to 325 F.
• Lightly coat a baking sheet with cooking spray.
• Spread the almonds on a baking sheet and bake, stirring occasionally, until golden and fragrant, about 10 minutes. Transfer immediately to a plate to cool.
• Add water to the bottom of a double boiler. In the top section, place the lemon juice, lemon zest, rice, broth, onions, cinnamon, nutmeg and margarine. Heat the double boiler, stirring occasionally. Cover and simmer for 30 minutes or until the liquid is absorbed.
• In a small saucepan, add the water and raisins. Bring to a simmer, cover and cook for 5 minutes. Add the peas and simmer an additional minute. Add the raisin and pea mixture to the rice in the double boiler and simmer until all the liquid is absorbed, about 15 to 20 minutes more.
• Mix and fluff the rice mixture and transfer it to a serving dish. Sprinkle with toasted almonds and drizzle with honey. Serve immediately.

Serves 4

Each serving contains:
Calories 318, Cholesterol 0 mg, Protein 7 g, Sodium 65 mg, Carbohydrate 56 g,
Fiber 5 g, Total fat 8 g, Potassium 302 mg, Saturated fat 1 g, Calcium 56 mg