Rizzi bizzi
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Water; |
| 1 | Chicken cube; | |
| ½ | teaspoon | Salt TO TASTE; |
| 1 | tablespoon | Margarine; |
| ¼ | cup | Raw rice; |
| 1 | pack | (10-oz) frozen peas; |
| ¼ | cup | Green onions; finely cut |
Directions
Bring water, chicken bouillon cube, salt and margarine to a boil. Add rice slowly, stirring with a fork, and cook according to package directions. Cook peas according to package directions until crisp but tender. When rice is cooked, add peas and green onions; mix well.
Serve with roast chicken, roast lamb, or other meats.
Food Exchanges per serving: 1 BREAD EXCHANGE + 2 VEGETABLES EXCHANGES; CHO: 25gm; PRO: 4g; FAT: 2g; CAL: 137, SOD: 670; LOW-SODIUM DIETS: Use low-sodium chicken bouillon cube, unsalted margarine. Omit frozen peas and use 1 small can (8-oz) low-sodium peas.
Source: The Art of Cooking for the Diabetic by Katharine Middleton & Mary Abbott Hess, 1978
Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 10-18-95