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)