| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
|
Diabetic, Main dish, Poultry, Crockpot, Rice |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Brown rice; |
| 1/2 |
ts |
Cumin seeds; |
| 1/4 |
ts |
Ground ginger; |
| 1/4 |
ts |
Ground cinnamon; |
| 4 |
|
Cardamom seeds; |
| 4 |
|
Whole cloves; |
| 1 |
tb |
Vegetable oil |
| 2 |
c |
Turkey stock or water |
| 1/4 |
c |
Dark or golden raisins; |
| 2 |
c |
Chopped cooked turkey; |
| 1/4 |
c |
Pine nuts; or cashews; |
|
|
(chop cashews) |
INSTRUCTIONS
Toast cashews if using. Saute the rice, cumin seeds, ginger,
cinnamon, cardamom seeds and cloves in the oil in a saucepan until
the rice is browned. Add the stock or water and bring the mixture to
a boil.
Lower the heat and simmer for 45 to 50 minutes or until the rice is
cooked. Add the raisins, turkey, and nuts to the rice mixture. Serve
hot or cold.
1/4 recipe - 317 calories, 3 lean meat, 1 bread, 1/2 fruit, 1 fat
exchange 24 grams carbohydrate, 25 grams protein, 14 grams fat, 190
mg sodium, 381 mg potassium, 54 mg 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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