| 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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