| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Vegetables |
|
Diabetic, Rice, Side dishes, Cheese |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Virgin olive oil; |
| 1 |
sm |
Onion; chopped |
| 3/4 |
c |
Brown basmati rice; soaked 2 hours |
| 1/4 |
c |
Dry white wine; |
| 1/4 |
ts |
Dried leaf thyme; crushed |
| 1/8 |
ts |
Pepper; |
| 2 |
c |
Chicken broth Or; |
|
|
Vegetable stock; |
| 1/2 |
c |
Dice red bell pepper; |
| 2 |
tb |
Grated Parmesan cheese; |
INSTRUCTIONS
In a medium-size non-stick saucepan, heat oil, heat oil and saute
onion until softened. Rinse and drain rice. Add to saucepan and
brown. Add wine, thyme, pepper and broth, bring to a boil. Reduce
heat, cover and simmer 15 to 20 minutes until rice. Add peas and
bell pepper. Cook, stirring occasionally, until all liquid is
absorbed, about 5 minutes. Garnish with cheese and serve.
Food Exchange per serving: 2 STARCH/BREAD EXCHANGES + 1/2 FAT
EXCHANGE CAL: 192; CHO: 1mg; CAR: 34g; PRO: 5g; SOD: 59mg; FAT: 3g;
Souce: 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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