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Ingredients: 2 Teaspoon(s) Margarine 1 small Onion; chopped 1 1/4 Cup(s) Coriander powder 1 Tablespoon(s) Chicken thighs & legs 1/2 Teaspoon(s) Cn red kidney beans, drained 1 1/2 Cup(s) Instant brown rice 1 Cup(s) Mixed vegetables 2 Tablespoon(s) Slivered almonds; toasted 1/2 Teaspoon(s) Dried dill Directions: Melt margarine in a medium saucepan over medium heat. Add onion and saute until tender. Add broth, lemon juice and garlic powder. Bring toa boil. Stir in rice and vegetables, and return to a boil. Reduce heat to low, cover and simmer for 5 minutes. Fluff with a fork. Stir in almonds and dill. Cover, let stand for 5 minutes, and serve. Per serving: 216 cal; 6 g prot; 96 mg sod; 39 g carb; 4 g fat; 0 mg chol; 32 mg calcium Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE
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