Broccoli and pine nuts
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Fresh broccoli; |
| 1 | tablespoon | Betty's Butter |
| 3 | tablespoons | Fresh lime juice; |
| ¼ | cup | Toasted pine nuts(pignoli) |
Directions
Trim off fresh stems and cut broccoli into flowerets about 3" long.
Steam over boiling water until crisp-tender, about 2 minutes. Drain and let dry on paper towels. In a non-stick skillet and stir-fry 3 minutes. Just before serving, toss pine nuts.
Food Servings per serving: 1 VEGETABLE EXCHANGE + 1½ FAT EXGHANGE CAL: 106; CHO: 6mg; CAR: 6g; PRO: 4g; SOD: 33mg; FAT: 8g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master File