Sugar-Free Rice with Almonds
Elevate your weeknight meals with this wholesome and flavorful Sugar-Free Rice with Almonds recipe, a delicious twist on classic rice dishes that’s perfect for health-conscious eaters. Made with fluffy basmati rice simmered in low-sodium broth, this dish boasts a delightful crunch from golden toasted almonds and a vibrant freshness from chopped parsley. Aromatic garlic and sweet onions infuse the rice with mouthwatering flavor, while a hint of olive oil highlights its richness without any added sugar. With just 35 minutes total prep and cook time, this easy recipe is ideal as a nutritious side dish or a light main course. Whether paired with roasted vegetables or served alongside your favorite protein, this sugar-free almond rice will add elegance and warmth to any meal!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Low-sodium chicken or vegetable broth
- 0.5 cup Sliced almonds
- 1 tablespoon Olive oil
- 0.25 teaspoon Salt
- 0.125 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped
- 0.5 cup Onion, finely chopped
- 2 cloves Garlic, minced
Instructions
Rinse the basmati rice under cold water in a fine-mesh sieve until the water runs clear to remove excess starch and ensure fluffy rice.
In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 4-5 minutes, until the onion becomes translucent and tender.
Stir in the minced garlic and cook for another 1 minute, being careful not to let it burn.
Add the basmati rice to the saucepan and stir to coat the grains in the olive oil and onion mixture. Toast the rice for about 2 minutes, stirring frequently.
Pour in the chicken or vegetable broth and raise the heat to bring it to a boil. Once boiling, reduce the heat to low, cover with a lid, and let simmer for 15-18 minutes, or until the liquid is absorbed and the rice is tender.
Meanwhile, in a small skillet over medium-low heat, add the sliced almonds. Toast them lightly for 3-4 minutes until they are golden brown and aromatic. Remove from heat and set aside.
Once the rice is cooked, remove the saucepan from heat and let it stand for 5 minutes, still covered. This allows the rice to finish absorbing all the moisture.
Fluff the rice with a fork, then stir in the toasted almonds, salt, black pepper, and chopped fresh parsley.
Serve warm as a side dish or a light main dish, garnished with extra parsley if desired.
Nutrition Facts
Calories |
836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.9 g | 64% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 881 mg | 38% | |
| Total Carbohydrate | 78.0 g | 28% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 6.8 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 935 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
