Confetti rice
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Virgin olive oil; |
| 1 | small | Onion; chopped |
| ¾ | cup | Brown basmati rice; soaked 2 hours |
| ¼ | cup | Dry white wine; |
| ¼ | teaspoon | Dried leaf thyme; crushed |
| ⅛ | teaspoon | Pepper; |
| 2 | cups | Chicken broth Or; |
| Vegetable stock; | ||
| ½ | cup | Dice red bell pepper; |
| 2 | tablespoons | Grated Parmesan cheese; |
Directions
In a medium-size non-stick saucepan, heat oil, heat oil and saute onion until softened. Rinse and drain rice. Add to saucepan and brown. Add wine, thyme, pepper and broth, bring to a boil. Reduce heat, cover and simmer 15 to 20 minutes until rice. Add peas and bell pepper. Cook, stirring occasionally, until all liquid is absorbed, about 5 minutes. Garnish with cheese and serve. Food Exchange per serving: 2 STARCH/BREAD EXCHANGES + ½ FAT EXCHANGE CAL: 192; CHO: 1mg; CAR: 34g; PRO: 5g; SOD: 59mg; FAT: 3g; Souce: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master