| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Diabetic, Poultry, Rice, Soups/stews, Vegetables |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Chicken pieces; |
| 8 |
c |
Water; |
| 1/2 |
c |
Celery with leaves; chopped |
| 1/4 |
c |
Fresh parsley leaves;chopped |
| 1 |
sm |
Onion; |
| 1 |
pn |
Pepper; |
| 1 |
|
Bay leaf; |
| 1/4 |
ts |
Celery seeds; |
| 1/2 |
c |
Rice; uncooked |
| 1 |
c |
Carrots; diced |
INSTRUCTIONS
Simmer the chicken in the water with the celery, parsley, onion,
pepper, bay leaf and celery seeds for 4 hours in a slow cooker or one
hour over low heat on the stove.
Drain the chicken broth and remove chicken pieces. (Discard bay
leaf.) Bone the chicken and chop into bite-size pieces. Combine the
broth, chicken, rice and carrots in a saucepan. Cook for 30 to 40
minutes or until the rice is tender.
1 cup - 287 calories, 3 lean meat, 1/2 bread exchange 11 grams
carbohydrate, 29 grams protein, 10 grams fat 219 mg sodium, 307 mg
potassium, 88 mg cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
Shared but not tested by Elizabeth Rodier, Nov 93.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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