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Herbed Lemon Pilaf With Almonds Recipe
|Olive oil||2 Tablespoon|
|Onion||1 Medium, chopped|
|Garlic||2 Clove (10 gm), minced or pressed|
|Lemon||1⁄2 , juiced|
|Soy sauce||2 Tablespoon|
|Chopped basil||1⁄2 Cup (8 tbs)|
|Chopped fresh basil||1⁄2 Cup (8 tbs)|
|Fresh thyme||2 Teaspoon|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Cooked brown rice||3 Cup (48 tbs)|
|Hot water||1⁄4 Cup (4 tbs)|
|Chopped almonds||2⁄3 Cup (10.67 tbs)|
|Ground black pepper||To Taste|
Calories 427 Calories from Fat 213
% Daily Value*
Total Fat 24 g36.2%
Saturated Fat 4.1 g20.3%
Trans Fat 0 g
Cholesterol 8.1 mg
Sodium 528.2 mg22%
Total Carbohydrates 48 g16%
Dietary Fiber 7.9 g31.5%
Sugars 3.2 g
Protein 10 g19.5%
Vitamin A 13.8% Vitamin C 33.5%
Calcium 12.4% Iron 18.2%
*Based on a 2000 Calorie diet
Add the onions and garlic, and saute on medium heat for 5 or 6 minutes.
Stir in the turmeric, lemon juice, and soy sauce.
Lower the heat and add the chopped basil, thyme, and parsley.
Add the rice and mix it well with the seasonings.
Drizzle in the hot water.
Cover the pot and steam the rice on low heat for 5 minutes.
While the pilaf steams, toast the chopped almonds .
(If you're using already toasted almonds, warm them before serving.) Season the pilaf to taste with salt and pepper.
Toss it with the butter or margarine if you like, top with the warm toasted almonds, and serve.