| 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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