Heat up the oil in a heavy sauce pan and sauté the onions for 2 minutes. Add the rice and sauté 3 to 5 minutes. Dice the lotus root. Add all other ingredients except the parsley. Cover and bring to a boil. Reduce the flame to medium-low and simmer for 1 hour. Remove the cover and mix in the parsley. Coarsely chop the almonds and mix with the rice and parsley. Place in a serving bowl.
Eden Tekka, Eden Shake or any Eden Gomasio may be used as a garnish as well.
6g fat (14% calories from fat),