| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | Cornish | Poultry, Diabetic, Rice, Nuts/grains | 2 | Servings |
INGREDIENTS
| 1/4 | c | Wild rice, uncooked |
| 1 | c | Water |
| 1 | Green onion | |
| 1 | sm | Garlic clove, minced |
| 1 | ts | Vegetable oil |
| 1/4 | c | Pine nuts or any chopped nut |
| 1/2 | ts | Dried thyme |
INSTRUCTIONS
Cook the wild rice in the water until tender, about 1 hour. Add more water if needed. Meanwhile, saute the onion, garlic, nuts and thyme in the oil. Add the wild rice. Simmer for 10 minutes to blend the flavors. Cool enough to stuff into quail or one Cornish hen (or serve with chicken). 1/2 recipe - 182 calories, 1 bread exchange, 2 fat 15 grams carbohydrate, 4 grams protein, 11 grams fat 138 mg sodium, 114 mg potassium, 0 cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93 MY NOTE: Pine nuts are very expensive, about 5 times the cost of shelled sunflower seeds in the bulk bin. They do not have a very strong flavor. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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