Ingredients

  • ⅓ cup almonds, sliced
  • ⅓ cup sunflower kernels
  • ⅓ cup carrots, julienned
  • ¼ teaspoon red pepper flakes (optional)
  • 1 tablespoon margarine
  • 3 cups cooked brown rice (cooked in chicken broth)
  • 2 tablespoons chopped fresh parsley

Directions

  • Cook almonds, sunflower kernels, carrots, and pepper flakes in margarine in large skillet over medium-high heat until almonds are lightly browned. 
  • Add rice and parsley; stir until thoroughly heated.

Nutrition Facts

  • Calories 233
  • Total Fat 12g
  • Sodium 325mg
  • Carbohydrates 27g
  • Dietary Fiber 3g
  • Protein 7g