| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
French |
Diabetic, Soups/stews, Rice, Main dish, Crockpot |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Rice; |
| 2 |
oz |
Ground Beef round; |
| 1 |
tb |
Egg; (raw beaten) |
| 1 |
tb |
Onion; grated |
| 1 |
ds |
Each garlic, parsley, nutmeg |
| 2 |
tb |
Dry red wine; |
| 1 1/4 |
c |
Beef broth; |
|
|
Salt and pepper to taste; |
INSTRUCTIONS
Add rice to 1 c. water. Boil 5 minutes; drain well. Blend rice,
ground round, egg, onion, garlic, parsley, and nutmeg; form into
small meatballs. Add wine to broth; bring to boil. Drop meatballs
into hot broth, one to at time. Bring to boil again; reduce heat.
Simmer 20 minutes. Add salt and pepper. Microwave: Add rice to 1 c.
salted water. Bring to a boil. Hold 5 minutes; drain well. Combine
meatball ingredients as above. Bring wine and broth to a boil. Drop
meatballs into hot broth, one at time. Bring to a boil again. Hold
10 minutes. Add salt and pepper. Food Exchange per serving: 1 MEAT
EXCHANGE + 1 STARCH/BREAD EXCHANGE CAL: 71
Source: The Complete Diabetic Cookbook by Mary Jane Finsand
Brought to you and yours by Nancy O'Brion and her Meal-Master
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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