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In a medium-sized saucepan, combine the rice, onion, garlic and broth and bring to a boil over medium-high heat. Cover, reduce the heat to medium and simmer for 30 to 40 minutes, or umtil the rice is tender. Let stand for about 5 minutes. Meanwhile, in a steaming basket set over about 1 inch of boiling water, steam the asparagus and green beans for 3 to 4 minutes, until tender. Set aside. Fluff the rice with a fork and transfer to a serving bowl. Add the asparagus, green beans, lemon juice and almonds and stir. Season with salt and pepper and serve immediately.