Vegetable Almond Rice

2 ts Margarine

1 sm Onion; chopped

1 1/4 c Vegetable broth

1 tb Lemon juice

1/2 ts Garlic powder

1 1/2 c Instant brown rice

1 c Mixed vegetables

2 tb Slivered almonds; toasted

1/2 ts Dried dill

Melt margarine in a medium saucepan over medium heat. Add onion and saute until tender. Add broth, lemon juice and garlic powder. Bring toa boil. Stir in rice and vegetables, and return to a boil. Reduce heat to low, cover and simmer for 5 minutes. Fluff with a fork. Stir in almonds and dill.

Cover, let stand for 5 minutes, and serve. Per serving: 216 cal; 6 g prot; 96 mg sod; 39 g carb; 4 g fat; 0 mg chol; 32 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE