Chop suey with tuna
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Stalks celery; cut small | |
| ½ | Onion; chopped fine | |
| 3/16 | teaspoon | Pepper; |
| 2 | tablespoons | Soy sauce; |
| 2 | cups | Water + |
| 2 | tablespoons | Water; |
| ¾ | cup | Rice; |
| ¾ | cup | Tuna; |
Directions
Cook celery and onion in 2 tb water over low heat, covered. When tender, remove from heat, add rice, 2 c water, and seasonings. Bring to a boil. Turn heat to low and cook covered, until rice is tender and liquid absorbed (about ½ hour). Add tuna. Mix and remove from heat. Set aside, covered, for a few minutes before serving. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 MEAT EXCHANGE Souce: Recipes for Diabetics by Billie Little with Penny L. Thorup Brought to you and yours via Nancy O'Brion and her Meal-Master The cookbook doesn't have the nutritional values as it 22 years old.
Only the calories: 145 per serving