1 c Long-grain rice 1/2 c Mushrooms; sliced
1 tb Betty's butter 2 tb White wine
1 Shallot; minced 1 1/2 c Chicken/Vegetable stock
2 Green onions; chopped Salt or pepper to taste
1 Carrot, sliced 2 tb Toasted sesame seeds
1/2 c Snow peas; sliced
Soak rice 2 hours to shorten cooking time. Rinse and drain. In a
medium-size non-stick saucepan, heat butter and saute shallot until
softened. Add vegetables and saute about 3 minutes. Add rice to
vegetables; stirring to coat. Cook about 2 minutes. Stir in wine
broth; bring to a boil. Reduce heat, cover and simmer about 25
minutes, until rice is tender and liquid is absorbed. Remove from
heat and fluff with a fork. Season with salt and pepper. Garnish
with sesame seeds.
NOTE: Try this recipe with other vegetables such as peas, bell
peppers, zucchini, raddichio, radishes, green beans, asparagus,
etc.
Food Exchanges per serving: 2 STARCH/BREAD EXCHANGES +
1 FAT EXCHANGE +
(This recipe didn't list the vegetable exchange.)
CAL: 182; CHO: 2 mg; CARB: 31 g; PRO: 4 g; SOD: 127 mg; FAT: 4 g
Source: Light & Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her Meal-Master
