This rice dish is great with kebabs. Or serve it chilled on a bed of lettuce as a lunch salad.

Heat the oven to 325 F. Lightly coat a baking sheet with cooking spray.

Spread the almonds on the baking sheet and bake, stirring occasionally, until golden and fragrant, about 10 minutes. Transfer immediately to a plate to cool.

In a medium saucepan over medium heat, stir together the rice, broth, lemon juice and zest, onion, cinnamon, nutmeg and margarine. Cover and simmer, stirring occasionally, for 30 minutes or until the liquid is absorbed.

In a small saucepan, combine the water and raisins. Bring to a simmer, cover and cook for 5 minutes. Add the peas and simmer 1 more minute. Add to the rice and simmer until all the liquid is absorbed, about 15 to 20 minutes more.

Fluff the rice mixture and transfer it to a serving dish. Sprinkle with toasted almonds and drizzle with honey. Serve immediately.

• 1/2 cup slivered almonds, coarsely chopped
• 1 cup uncooked brown rice
• 1 3/4 cup unsalted chicken broth
• 3 tablespoons lemon juice
• 2 teaspoons lemon zest
• 1/4 cup chopped onions
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon trans-free margarine
• 1/3 cup water
• 1/2 cup golden raisins
• 1/2 cup frozen peas
• 2 tablespoons honey