| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Vegetarian | Diabetic, Rice, Vegetables, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 | c | Long-grain rice; |
| 1 | tb | Betty's butter; |
| 1 | Shallot; minced | |
| 2 | Green onions; chopped | |
| 1 | Carrot, sliced | |
| 1/2 | c | Snow peas; sliced |
| 1/2 | c | Mushrooms; sliced |
| 2 | tb | White wine; |
| 1 1/2 | c | Chicken/Vegetable stock; |
| Salt or pepper to taste | ||
| 2 | tb | Toasted sesame seeds; |
INSTRUCTIONS
Soak rice 2 hours to shorten cooking time. Rinse and drain. In a medium-size non-stick saucepan, heat butter and saute shallot until softened. Add vegetables and saute about 3 minutes. Add rice to vegetables; stirring to coat. Cook about 2 minutes. Stir in wine broth; bring to a boil. Reduce heat, cover and simmer about 25 minutes, until rice is tender and liquid is absorbed. Remove from heat and fluff with a fork. Season with salt and pepper. Garnish with seasame seeds. NOTE: Try this recipe with other vegetables such as peas, bell peppers, zucchini, raddichio, radishes, green beans, asparagus, etc. Food Exchanges per serving: 2 STARCH/BREAD EXCHANGES + 1 FAT EXCHANGE + ( This recipe didn't list the vegetable exchange.) CAL: 182; CHO: 2mg; CAR: 31g; PRO: 4g; SOD: 127mg; FAT: 4g; Source: Light & Easy Diabetes Cuisine by Betty Marks 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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