1 cup cooked, long-grain, brown Basmati rice
1 Tbsp butter
1/4 onion, chopped
small amount slivered almonds
1/2 – 1 tsp ground cumin (to taste)

Melt butter in a non-stick fry pan. Add onions and nuts – cook until onion is translucent and nuts browned. Add rice and cumin, cook til warmed through.

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

This amount fits the bill for the 1C browns for a meal. I used it as a side dish with some leftover fried chicken and peas. I also had chunked raw baby cukes on the side, and a couple of strawberries and some blueberries. Good lunch!