| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
Vegetarian |
Diabetic, Rice, Vegetables, Vegetarian |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Long-grain rice; |
| 1 |
tb |
Betty's butter; |
| 1 |
|
Shallot; minced |
| 2 |
|
Green onions; chopped |
| 1 |
|
Carrot, sliced |
| 1/2 |
c |
Snow peas; sliced |
| 1/2 |
c |
Mushrooms; sliced |
| 2 |
tb |
White wine; |
| 1 1/2 |
c |
Chicken/Vegetable stock; |
|
|
Salt or pepper to taste |
| 2 |
tb |
Toasted sesame seeds; |
INSTRUCTIONS
Soak rice 2 hours to shorten cooking time. Rinse and drain. In a
medium-size non-stick saucepan, heat butter and saute shallot until
softened. Add vegetables and saute about 3 minutes. Add rice to
vegetables; stirring to coat. Cook about 2 minutes. Stir in wine
broth; bring to a boil. Reduce heat, cover and simmer about 25
minutes, until rice is tender and liquid is absorbed. Remove from
heat and fluff with a fork. Season with salt and pepper. Garnish
with seasame seeds. NOTE: Try this recipe with other vegetables such
as peas, bell peppers, zucchini, raddichio, radishes, green beans,
asparagus, etc.
Food Exchanges per serving: 2 STARCH/BREAD EXCHANGES + 1 FAT
EXCHANGE + ( This recipe didn't list the vegetable exchange.)
CAL: 182; CHO: 2mg; CAR: 31g; PRO: 4g; SOD: 127mg; FAT: 4g;
Source: Light & Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her Meal-Master
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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