2 ts Margarine 1 sm Onion; chopped 1 1/4 c Vegetable broth 1 tb Lemon juice 1/2 ts Garlic powder 1 1/2 c Instant brown rice 1 c Mixed vegetables 2 tb Slivered almonds; toasted 1/2 ts Dried dill 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