Directions:
- Over high heat, in a medium saucepan, bring the broth to a boil, add rice.
- Reduce heat to simmer, cover and simmer until the rice is just tender, 45 to 55 minutes.
- Drain any remaining liquid and transfer the rice to a serving bowl.
- While the rice is cooking, toast almonds in a small dry skillet over medium-low heat, stirring constantly until golden brown and fragrant; approximately 2 to 3 minutes.
- Transfer to a plate and allow to cool.
- If using dried shitake mushrooms, rehydrate in water as instructed on package, drain and about 5 minutes before rice is done, melt the butter in a medium nonstick skillet and add the scallions and mushrooms.
- Cook over medium heat, stirring often, until softened and scallions are a bright green; 2 to 3 minutes.
- Add the scallion mixture, almonds and pepper to the rice.
- Stir to mix thoroughly and adjust seasonings as necessary for personal taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 218.55 Kcal (915 kJ) | ||
| Calories from fat | 65.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.25g | 11% | |
|---|---|---|---|
| Cholesterol | 4.69mg | 2% | |
| Sodium | 154.42mg | 6% | |
| Potassium | 487.92mg | 10% | |
| Total Carbs | 31.44g | 10% | |
| Sugars | 4.35g | 17% | |
| Dietary Fiber | 4.67g | 19% | |
| Protein | 8.39g | 17% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.8mg | 5% | |
| Calcium | 30.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 100.44 Kcal (421 kJ) | ||
| Calories from fat | 29.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.33g | 11% | |
|---|---|---|---|
| Cholesterol | 2.16mg | 2% | |
| Sodium | 70.97mg | 6% | |
| Potassium | 224.24mg | 10% | |
| Total Carbs | 14.45g | 10% | |
| Sugars | 2g | 17% | |
| Dietary Fiber | 2.15g | 19% | |
| Protein | 3.86g | 17% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.4mg | 5% | |
| Calcium | 14.2mg | 3% | |
* 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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