| 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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