| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Diabetic, Salads, Poultry, Rice | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Wild rice; |
| 1 1/2 | c | Water; |
| 2 | c | Turkey; cooked chopped |
| 1 | c | Celery; chopped |
| 1/2 | c | Sweet red pepper; Chopped (optional) |
| 1/3 | c | Raisins; |
| 1 | Apple; chopped | |
| 1/4 | c | Green onions; chopped |
| 1/4 | c | Olive oil; |
| 2 | tb | Red or white wine vinegar; |
| 1/4 | ts | Black pepper; |
| 1/4 | ts | Ground nutmeg; |
| 2 | tb | Fresh parsley leaves; chopped |
| Chopped pecans; for garnish |
INSTRUCTIONS
Cook the rice in the water until tender, about 50 minutes. Cut the turkey into bite-size pieces. Combine all the ingredients ina bowl and toss. cover and chill until ready to serve. Sprinkle on the pecans just before serving. 1/4 recipe = 422 calories 3 lean meat, 1 bread, 1 1/2 fruit, 2 fat exchanges 42 grams carbohydrate, 24 grams protein, 18 grams fat 344 mg sodium, 503 mg potassium, 54 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93 My note: I'd probably make this with regular rice, vegetable oil, regular vinegar (or a lower calorie dressing), 2 tsp dry parsley and chopped almonds. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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