Cranberry-rice Stuffing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables | Diabetic, Dressings, Fruits, Rice | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Brown rice, uncooked |
| 3/4 | c | Water |
| 1 | T | Vegetable oil |
| 1 1/2 | c | Mushrooms, 1 1/2 lb sliced |
| 1/4 | c | Onion, chopped |
| 1 | c | Fresh or frozen cranberries |
| 1/4 | t | Dried thyme |
| 1/4 | t | Dried basil |
INSTRUCTIONS
Cook the rice in the water until tender, about 1 hour. Saute the remaining ingredients in a skillet until the celery and onion are tender. Add the rice and stir to blend. Use as a stuffing in one small chicken. 1/4 recipe - 88 calories, 1/2 bread, 1/2 fruit, 1 fat exchange 11 grams carbohydrate, 2 grams protein, 4 grams fat 82 mg sodium, 172 mg potassium, 0 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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Nutrition (calculated from recipe ingredients)
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Calories: 591
Calories From Fat: 56
Total Fat: 6.3g
Cholesterol: 0mg
Sodium: 8.6mg
Potassium: 170.3mg
Carbohydrates: 133.5g
Fiber: 10.9g
Sugar: <1g
Protein: 1.7g