Almond Rice Pilaf

3 tablespoons slivered almonds
1 tablespoon butter or canola oil
1-1/2 cups basmati rice*
3 cups chicken or vegetable broth
1/4 teaspoon salt
1/8 teaspoon black pepper

*Basmati rice is very low moisture long grain rice used in Indian cooking. It has a distinctive nutty flavor. You can substitute any long grain, non-converted or parboiled rice for this recipe.

Toast the almonds on a sheet pan in a 350F oven for 5-10 minutes or in a heavy skillet over a medium heat. Melt the butter or heat the oil in a heavy bottomed pot large enough to hold the rice and broth. Sauté the almonds and the rice for 5 minutes, stirring constantly. Add the hot broth and seasonings and bring to a boil.
Cover the pan snugly and turn the heat to low. Cook the rice undisturbed until most of the liquid is absorbed, approximately 25 minutes. Turn off the heat and let the rice continue to steam for 10 minutes before fluffing with a fork and serving.

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BBQ Grilled Tempeh with Onions (Healthy Recipe)

8 ounces tempeh
2 medium onions, peeled & thinly sliced
2 c barbecue sauce

Cut the tempeh into 20 cubes. Place tempeh, onion slices and barbecue sauce in a casserole, cover and bake at 350 degrees F for 30 minutes.
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DEANNA's DIP

Healthy Recipe

2 c. chopped tomatoes or 1 can
chopped tomatoes drained well
1 16 oz. can black olives,
chopped fine
1 4 oz. can chopped chiles, drained
6 green onions, finely sliced
1 tsp. Garlic salt
4 Tbsp. red wine vinegar
Mix all and chill for 2-3 hours.

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