Vegetable Pilaf 1 Recipe
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Ingredients : Vegetable Pilaf 1 Recipe
1 cup long-grain rice
1 tbsp betty's butter
1 shallot, minced
2 green onions, chopped
1 carrot, sliced
1/2 cup snow peas, sliced
1/2 cup mushrooms, sliced
2 tbsp white wine
1 1/2 cups chicken/vegetable stock
salt or pepper to taste
2 tbsp toasted sesame seeds
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,
radicchio, 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: 2mg; CAR: 31g; PRO: 4g; SOD: 127mg; FAT: 4g;
Source: Light & Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her Meal-Master
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Related Sites:
MyPyramid.gov - Inside The Pyramid - What foods are in the vegetable ...
Any vegetable or 100% vegetable juice counts as a member of the vegetable group. Vegetables may be raw or cooked; fresh, frozen, canned, or dried/dehydrated; and may be whole, cut ...