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Confetti Ricecheese, side dish, grains, diabetic 1 tablespoon virgin olive oil 1 small onion; chopped 3/4 cup brown basmati rice; soaked 2 hours 1/4 cup dry white wine 1/4 teaspoon dried leaf thyme; crushed 1/8 teaspoon pepper 2 cup chicken broth or 1 vegetable stock 1/2 cup dice red bell pepper 2 tablespoon grated parmesan cheese 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 + 1/2 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
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