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Ingredientes
- 1 c. Arborio rice
- 1/2 c. slivered almonds
- 1 bn parsley
- 1 x celery stalk
- 1 x lemon
- 3 Tbsp. extra virgin olive oil
- 1 x salt and pepper to taste
Direcciones
- Cook the rice in a rice cooker or possibly in a pot on the stove. Dice the celery. Crush the almonds, or possibly chop them finely. Chop the parsley, making sure to remove any stems. Combine all the ingredients for the dressing.
- When the rice is cooked, allow to cold in the refrigerator for about one hour. Right before serving, toss the rice with the celery, almonds and parsley.
- Drizzle with the dressing and serve at once.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 314g | |
| Calories 1172 | |
| Calories from Fat 459 | 39% |
| Total Fat 52.56g | 66% |
| Saturated Fat 6.76g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 40mg | 2% |
| Potassium 506mg | 14% |
| Total Carbs 156.57g | 42% |
| Dietary Fiber 6.5g | 22% |
| Sugars 2.49g | 2% |
| Protein 18.39g | 29% |
