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Almond Bacon Brown Rice Recipe
|Brown rice||1 Cup (16 tbs)|
|Boiling water||2 Cup (32 tbs)|
|Slivered almonds||1⁄4 Cup (4 tbs)|
|Sliced green onion||1⁄2 Cup (8 tbs)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Soy sauce||2 Tablespoon|
|Thinly sliced celery||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 920 Calories from Fat 196
% Daily Value*
Total Fat 23 g35.9%
Saturated Fat 3.8 g18.8%
Trans Fat 0 g
Cholesterol 10.3 mg
Sodium 1991.1 mg83%
Total Carbohydrates 154 g51.4%
Dietary Fiber 12.6 g50.2%
Sugars 4 g
Protein 26 g51%
Vitamin A 36.8% Vitamin C 31.8%
Calcium 21.1% Iron 32.1%
*Based on a 2000 Calorie diet
Meanwhile, in a large frying pan, fry the bacon until crisp, lift from pan, drain well, crumble and set aside.
Reserve the bacon drippings.
Heat 2 tbs of the reserved drippings in the frying pan over medium-high heat.
Add the nuts, about 6 tbs of the onion, celery and mushrooms.
Cook, stirring often, until almonds are toasted, about 5 minutes.
Set vegetable mixture aside.
To the pan, add 2 more tbs drippings, stir in the cooked rice and cook, stirring, until rice is lightly toasted.
Add more drippings of necessary to keep the rice from sticking.
Return vegetables to pan, stir in soy sauce and heat through.
Transfer to serving dish and top with bacon & remaining onion.