Vegetable Pilaf

Yield: 6 servings

1 c Long-grain rice; 1/2 c Mushrooms; sliced
1 tb Bettys butter; 2 tb White wine;
1 Shallot; minced 1 1/2 c Chicken/Vegetable stock;
2 Green onions; chopped Salt or pepper to taste
1 Carrot, sliced 2 tb Toasted sesame seeds;
1/2 c Snow peas; sliced

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 didnt list the vegetable exchange.)
CAL: 182; CHO: 2mg; CAR: 31g; PRO: 4g; SOD: 127mg; FAT: 4g;

Source: Light + Easy Diabetes Cuisine by Betty Marks

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