|1½ cup||Uncooked jasmine rice; rinsed|
|3 cups||Chicken broth; low-fat, low-sodium|
|2 tablespoons||Toasted sesame seeds|
|Nonstick cooking spray|
|2 tablespoons||Finely minced red bell pepper|
|1 tablespoon||Finely minced green onions|
Place the rice and broth in a heavy saucepan. Bring to a boil, lower the heat, cover, and simmer until the rice is tender, about 20 minutes. Add the sesame seeds.
Lightly spray 6 scalloped custard cups with nonstick cooking spray. Pack the rice into the scalloped custard cups and unmold onto each individual plate.
Top the rice timbales evenly with red bell pepper and green onions.
Exchanges: Starch Exchange -- 2&½ Calories -- 198 Calories from Fat -- 27 Total Fat -- 3g Saturated Fat -- 1g Cholesterol -- 0mg Sodium -- 56mg Carbohydrate -- 39g Dietary Fiber -- 1g Sugars -- 1g Protein -- 5g Recipe for Friday, 4/3/98
Try a healthy exotic recipe this week from Robyn Webb's Memorable Menus Made Easy. Her cookbook features step-by-step preparation tips and dozens of ideas for entertaining with style.You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).
Copyright © 1998 American Diabetes Association MC Formatted using MC Buster 2.0d on ⅘/98 NOTES : 6 servings/Serving size: ½ cup Recipe by:
Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Apr 6, 1998
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