Vegetable pilaf
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Long-grain rice; |
| 1 | tablespoon | Betty's butter; |
| 1 | Shallot; minced | |
| 2 | Green onions; chopped | |
| 1 | Carrot, sliced | |
| ½ | cup | Snow peas; sliced |
| ½ | cup | Mushrooms; sliced |
| 2 | tablespoons | White wine; |
| 1½ | cup | Chicken/Vegetable stock; |
| Salt or pepper to taste | ||
| 2 | tablespoons | Toasted sesame seeds; |
Directions
Soak rice 2 hours to shorten cooking time. Rinse and drain. In a medium-size non-stick saucepan, heat butter and saute shallot until softened. Add vegetables and saute about 3 minutes. Add rice to vegetables; stirring to coat. Cook about 2 minutes. Stir in wine broth; bring to a boil. Reduce heat, cover and simmer about 25 minutes, until rice is tender and liquid is absorbed. Remove from heat and fluff with a fork. Season with salt and pepper. Garnish with seasame seeds. NOTE: Try this recipe with other vegetables such as peas, bell peppers, zucchini, raddichio, radishes, green beans, asparagus, etc.
Food Exchanges per serving: 2 STARCH/BREAD EXCHANGES + 1 FAT EXCHANGE + ( This recipe didn't list the vegetable exchange.) CAL: 182; CHO: 2mg; CAR: 31g; PRO: 4g; SOD: 127mg; FAT: 4g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master