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Robin's Rice

Robin's Rice

“This is one of my favorite side dish recipes because it is quite versatile: Brown rice can be substituted for white rice, leeks or celery for the onion, walnuts for almonds, and beef for chicken broth to suit your taste or what you happen to have on hand.â€� —Robin Heflin, Camano, WA

Cooking Light MAY 2008

  • Yield: 4 servings (serving size: about 2/3 cup)


  • 1 1/2 teaspoons olive oil
  • 1/3 cup chopped onion
  • 2 garlic cloves, minced
  • 3/4 cup uncooked basmati rice
  • 2 tablespoons slivered almonds
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (14-ounce) can fat-free, less-sodium chicken broth


1. Heat olive oil in a medium saucepan over medium-high heat. Add onion to pan; sauté 3 minutes. Add garlic; sauté 1 minute. Add rice and almonds; sauté 2 minutes. Add salt, freshly ground black pepper, and broth to the pan; bring to a boil. Cover, reduce heat, and simmer about 15 minutes or until liquid is absorbed and rice is tender.

Nutritional Information

Amount per serving
  • Calories: 181
  • Calories from fat: 19%
  • Fat: 3.9g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.7g
  • Protein: 4.4g
  • Carbohydrate: 32.4g
  • Fiber: 1.9g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 305mg
  • Calcium: 37mg

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Robin's Rice recipe