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Sharon Adamczyk of Wind Lake, Wisconsin writes, "With quick-cooking rice, this is a speedy side dish...but the almonds make it special enough to serve to company. It goes well with all kinds of meats."
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 3/4 cup equals 185 calories, 5 g fat (trace saturated fat), 2 mg cholesterol, 331 mg sodium, 30 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
Originally published as Almond Rice Pilaf in Quick Cooking May/June 1998, p10
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Reviewed on Mar. 27, 2013 by Maddy51
Add some finely grated carrot to the onion and almonds when cooking. Gives it a nice balanced flavor. Also used long grain instead of instant. After cooking the onion and carrot and almonds, add the rice. When the rice is coated with the butter and lightly browned, add the liquid and cook for about 20-25 minutes. You can also add chicken or shrimp and make a dinner out of it. Really good recipe
Reviewed on Mar. 14, 2013 by marvin24
For the person that rated it so so - try spicing it up - before you give things bad ratings...added some red pepper, garlic even pineapple - it is a great starter recipe people tend to skip over things when you rate like that.....
Reviewed on Oct. 28, 2011 by bjsilve0
It was just so so.
Reviewed on Jul. 25, 2010 by angelasandoval
Made it with 1 c. long grain rice instead of instant (adjusted cooking time to 20 mins). Needed a little salt. Otherwise very good.
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