In a medium-size saucepan, bring rice and water to a boil. Turn off heat and let rice stand in water, covered, 6 hours. When ready to cook, add bouillon granules and brine to a boil. Cook 10 minutes until water is absorbed and rice is tender. Drain, if necessary. Add almonds and lemon zest. Let stand a few minutes, then fluff with a fork and serve. Food Exchanges per serving: 1 Starch/Bread Exchange; Cal: 96; Cho: 0mg; Car: 19g; Pro: 2g; Sod: 123mg; Fat: 1g;
