Confetti Rice
Yield: 6 servings
1 tb Virgin olive oil; 1/8 ts Pepper;
1 sm Onion; chopped 2 c Chicken broth Or;
3/4 c Brown basmati rice; Vegetable stock;
-soaked 2 hours 1/2 c Dice red bell pepper;
1/4 c Dry white wine; 2 tb Grated Parmesan cheese;
1/4 ts Dried leaf thyme; crushed
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 OBrion and her Meal-Master
441 tb Virgin olive oil; 1/8 ts Pepper;
1 sm Onion; chopped 2 c Chicken broth Or;
3/4 c Brown basmati rice; Vegetable stock;
-soaked 2 hours 1/2 c Dice red bell pepper;
1/4 c Dry white wine; 2 tb Grated Parmesan cheese;
1/4 ts Dried leaf thyme; crushed
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 OBrion and her Meal-Master
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