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Sweet and Sour Vegetable with Almonds

Makes 8 servings

2 cups dry brown rice
1/2 cup raw almonds
1/2 cup water
1 onion, sliced into half-moons
1 green bell pepper, seeded and cut into 1-inch pieces
1 tomato, chopped
1/2 cup maple syrup
1/2 cup cider vinegar
1/2 cup ketchup
1/4 cup reduced-sodium soy sauce
1 tablespoon cornstarch dissolved in 1/2 cup water
1 cup unsweetened pineapple chunks

Cook rice according to package directions. Set aside.

Bake almonds at 300°F for 15 minutes.

Bring water to a boil in a small pan. Add onion, bell pepper, and tomato, then simmer for 5 minutes. Drain and set aside.

In a 2-quart saucepan, combine syrup, vinegar, ketchup, and soy sauce. Bring to a boil and cook for 2 minutes. Add cornstarch mixture. Cook for a few minutes as sauce thickens. Add vegetables, pineapple, and almonds. Cook a few minutes more. Serve over rice.

Per serving (1/8 of recipe)

  • Calories: 325
  • Fat: 6.2 g
  • Saturated Fat: 0.7 g
  • Calories from Fat: 17.1%
  • Cholesterol: 0 mg
  • Protein: 7.1 g
  • Carbohydrates: 62.9 g
  • Sugar: 20.8 g
  • Fiber: 7.2 g
  • Sodium: 456 mg
  • Calcium: 66 mg
  • Iron: 1.9 mg
  • Vitamin C: 19.6 mg
  • Beta Carotene: 188 mcg
  • Vitamin E: 3 mg

Source: The Power of Your Plate by Neal Barnard, M.D.