Brown rice

Yield: 1 servings

Measure Ingredient
\N \N -in a small saucepan
¾ cup Water
⅓ cup Brown rice;
2 \N Figs; chopped
¼ cup Milk or yogurt(low-fat)
\N \N Simmer covered for 30 minutes. Remove from heat.
¼ teaspoon Nutmeg;

BRING TO A BOIL

ADD

SERVE IN A SMALL BOWL WITH

Food Exchange per serving: 2½ STARCH/BREAD EXCHANGES + 1 FRUIT EXCAHNGES + ½ MILK EXCHANGES; CAL: 282; PRO: 7gm; FAT: 1gm; CAR: 60gm;

Source: Vegetarian Cooking for Diabetics by Patricia Mozzer Brought to you and yours via Nancy O'Brion and her Meal Master.

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