CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Dairy	Vegetarian	Diabetic, Nuts/grains, Vegetarian, Breakfast, Rice	1	Servings

INGREDIENTS

		-in a small saucepan
3/4	c	Water
1/3	c	Brown rice;
		Simmer covered for 30 minutes. Remove from heat.
2		Figs; chopped
1/4	ts	Nutmeg;
1/4	c	Milk or yogurt(low-fat)

INSTRUCTIONS

BRING TO A BOIL
ADD
SERVE IN A SMALL BOWL WITH
Food Exchange per serving: 2 1/2 STARCH/BREAD EXCHANGES + 1 FRUIT
EXCAHNGES + 1/2 MILK EXCHANGES; CAL: 282; PRO: 7gm; FAT: 1gm; CAR:
60gm;
Source: Vegetarian Cooking for Diabetics by Patricia Mozzer
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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