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Ingredients

  • 2 tablespoons Food Club unsalted butter
  • 2 rhubarb ribs, chopped
  • 1 celery rib, finely chopped
  • 1/2 small onion, finely chopped
  • 1 can (14.5 ounces) less-sodium chicken broth
  • 1 package (6 or 6.2 ounces) long grain & wild rice mix
  • 2 tablespoons Food Club 100% pure honey
  • 1/2 cup sliced almonds (2 ounces)

DIRECTIONS

  1. In small saucepan, melt butter over medium heat. Add rhubarb, celery and onion; cook 5 minutes or until onion is tender, stirring occasionally. Stir in broth, rice, seasoning packet and honey; heat to boiling. Reduce heat to low; cover and cook 18 minutes for original rice mix (5 minutes for quick cooking rice mix) or until all liquid has absorbed.
  2. In small skillet, toast almonds over medium heat 3 minutes or until lightly browned and fragrant, stirring occasionally. Fold almonds into rice mixture or sprinkle on top before serving. Makes about 4 cups.

NUTRITION
  • 161 Calories
  • 6g Fat (2g Saturated)
  • 23mg Cholesterol
  • 368mg Sodium
  • 23g Carbohydrates
  • 2g Fiber
  • 5g Protein
CATEGORIES

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