1 c Brown basmati rice;
1 tb Vegetable oil;
1 sm Onion; chopped
1 cl Garlic; minced
4 Whole cloves;
1/8 ts Salt;
2 c Chicken broth broth;
1 Cinnamon stick;
1 ts Vegetable oil;
1 tb Raisines;
1 tb Almonds; blanched slivered
-=OR=-
1 tb Pine nuts
Soak rice 2 hours to shorten cooking time. Rinse and
drain. In a large non-stick saucepan, heat 1
tablespoon, heat 1 tablespoon oil and saute onion and
garlic until tender, 2 to 3 minutes. Add cloves and
cook 1 minute. Add rice and stir to coat. Add salt,
broth and the cinnamon stick. Bring to a boil.
Cover, reduce heat and simmer 20 to 25 minutes, until
liquid is absorbed. Discard cinnamon stick. Heat 1
teaspoon oil; add raisins and almonds and warm. Mix
with rice and serve. Food Exchanges per serving: 2
STARCH/BREAD EXCHANGES + 1 FAT EXCHANGE; CAL: 176;
CHO: Omg; CAR: 31g; PRO: 3g; SOD: 41mg; FAT: 5g;
Source: Light & Easy Diabetes Cusine by Betty Marks
Brought to you and yours via Nancy O'Brion and her
Meal-Master
