| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Diabetic, Rice, Side dishes |
4 |
Servings |
INGREDIENTS
INSTRUCTIONS
* most is simply 1 cup rice to 2 cups liquid To which you use chicken
or beef bouillion in the place of water to cook rice. Tasty and a real
complement to the main course.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE; CAL: 70
Source: Sugar Free...That's Me By Judith S. Majors
Brought to you and yours by Nancy and O'Brion and her Meal-Master
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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