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Rice


Rice

Wild Rice-Stuffed Squash
-  Yield: 4 servings

2 md Acorn Squash; 1/2 c Walnuts; chopped
1/2 c Wild Rice; cooked 1 tb To 2 tb Frozen Orange Juice;
1 ts Orange Rind; grated Concentrate

Cut the squash in half and remove the seeds. Combine the remaining
ingredients and fill the squash with the mixture. Place in a baking
pan. Cover with aluminum foil or a lid and bake in a 400-degree oven
for about 35 minutes, or until the squash is fork-tender. Extra
orange juice concentrate can be drizzled over the squash just before
serving.

Serves 4

One Serving = Calories: 204 Carbohydrates: 28 Protein: 5 Fat: 10
Sodium: 20 Potassium: 610 Cholesterol: 0

Exchange Value: 2 Bread Exchanges + 2 Fat Exchanges

Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.

By simplify3, published on Aug. 31 2007, 444
In Recipes
Spicy Rice Pilaf with Turkey
-  Yield: 4 servings

1 c Brown rice; 1 tb Vegetable oil
1/2 ts Cumin seeds; 2 c Turkey stock or water
1/4 ts Ground ginger; 1/4 c Dark or golden raisins;
1/4 ts Ground cinnamon; 2 c Chopped cooked turkey;
4 Cardamom seeds; 1/4 c Pine nuts; or cashews;
4 Whole cloves; (chop cashews)

Toast cashews if using. Saute the rice, cumin seeds, ginger,
cinnamon, cardamom seeds and cloves in the oil in a saucepan until
the rice is browned. Add the stock or water and bring the mixture to
a boil.

Lower the heat and simmer for 45 to 50 minutes or until the rice is
cooked. Add the raisins, turkey, and nuts to the rice mixture. Serve
hot or cold.

1/4 recipe - 317 calories, 3 lean meat, 1 bread, 1/2 fruit, 1 fat
exchange 24 grams carbohydrate, 25 grams protein, 14 grams fat, 190
mg sodium, 381 mg potassium, 54 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
Shared but not tested by Elizabeth Rodier Nov 93

By simplify3, published on Aug. 31 2007, 444
In Recipes
Hungarian Cabbage Rolls
-  Yield: 6 servings

2 qt Water 1 1/2 c Tomato juice;
12 lg Green cabbage leaves; about 1 md Onion;
-1 pd. 1/4 ts Salt
1 c Cooked carrot; cooked 1/4 ts Freshly gound pepper;
1/4 c Raw brown rice; 2 cl Garlic; cruched
1 Egg; beaten sightly

Preheat oven to 325 F. Boil 2 quarts of water in a large saucepan or
dutch oven. Arrange cabbage leaves loosely in pan. Cover and cook
over medium heat until cabbage leaves are limp but not soft, about 8
minutes. Drain and cool leaves. Puree carrot in blender or food
processor fitted with steel blade; mix with ground beef, rice, and
egg. Spoon 2 tablespoon of the meat mixture onto each leaf. Tuck
ends in and roll up jelly roll style. Place seam side down in 9 by
13 baking pan. Pour tomato juice tomatoes, onion slices and
seasonings over cabbage rolls. Cover and bake 1 hour; uncover and
cook for an addional 30 minutes.

Food Exchanges per servings: 2 LEAN MEAT EXCHANGES + 1 STARCH
EXCHANGE + 1 VEGETABLE EXCHANGE
CHO: 20g; PRO: 16g; FAT: 6g; CAL: 197;

Low-sodium diet: Omit salt. Substitute unsalted tomatoe juice and
unsalted canned tomatoes.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton

Brought by you and yours via Nancy OBrion and her Meal Master

By simplify3, published on Aug. 31 2007, 444
In Recipes
Wild Rice-Turkey Salad
-  Yield: 4 servings

1/2 c Wild rice; 1/4 c Green onions; chopped
1 1/2 c Water; 1/4 c Olive oil;
2 c Turkey; cooked chopped 2 tb Red or white wine vinegar;
1 c Celery; chopped 1/4 ts Black pepper;
1/2 c Sweet red pepper; Chopped 1/4 ts Ground nutmeg;
-(optional) 2 tb Fresh parsley leaves;
1/3 c Raisins; -chopped
1 Apple; chopped Chopped pecans; for garnish

Cook the rice in the water until tender, about 50 minutes. Cut the
turkey into bite-size pieces. Combine all the ingredients ina bowl
and toss. cover and chill until ready to serve. Sprinkle on the
pecans just before serving.

1/4 recipe = 422 calories 3 lean meat, 1 bread, 1 1/2 fruit, 2 fat
exchanges 42 grams carbohydrate, 24 grams protein, 18 grams fat 344 mg
sodium, 503 mg potassium, 54 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93

My note: Id probably make this with regular rice, vegetable oil,
regular vinegar (or a lower calorie dressing), 2 tsp dry parsley and
chopped almonds.

By simplify3, published on Aug. 31 2007, 444
In Recipes
Chinese-Style Chicken(4 Servings)
-  Yield: 1 servings

3/8 lb To 2 lb chicken pieces; 1/2 tb Water
-meaty breast halves, thighs 1/4 tb Cornstarch
-or drumsticks 1/4 c Celery;bias-sliced 1/4thick
3/16 c Water 1 Green onions; cut into 1
1/2 tb Dry sherry; -pieces
1/2 tb Reduced-sodium soy sauce; 1/3 c Hot cooked rice;
1/16 ts Garlic powder;

Remove skin from chicken. Rinse Chicken; pat dry. Spray a cold large
skillet with nonstick coating. Preheat the skillet over medium heat.
Brown chicken pieces on all sides in hot skillet.

Add 3/4 cup water, sherry, soy sauce, and garlic powder. Bring to
boiling; reduce heat. Simmer, covered for 35 to 40 minutes or till
chicken is tender and no longer pink. Transfer chicken to a serving
platter; keep warm.

For sauce, stir together the 2 tablespoon water and the cornstarch;
set aside. Cook and stir for 3 to 4 minutes or until celery is crisp
+ tender. Stir in the cornstarch mixture. Cook and stir till
thickened and bubbly. Cook and stir for 2 minutes more. Serve
chicken and sauce with hot cooked rice. Makes 4 servings.

Food Exchange per serving: 3 LEAN MEAT EXCHANGES + 1 STARCH/BREAD
EXCHANGE

Source: Better Homes and Gardens Diabetic Cook Book

Brought to you and yours via Nancy OBrion and her Meal-Master.

By simplify3, published on Aug. 31 2007, 444
In Recipes
Orange-Sauced Chicken Stir-Fry
-  Yield: 4 servings

3/4 lb Chicken breast breast; Nonstick spray coating;
-boned skinless 4 c Broccoli flowerets;
1 c Unsweetened Orange juice; 1/2 c Onion; sliced
1 tb Cornstarch; 1 tb Cooking oil;
1 tb Dry sherry; 1 1/3 c Brown rice; cooked + hot
1 tb Tamari or soy sauce; 1/2 Orange; sliced
1/2 ts Ground ginger;

Rinse chicken; pat dry. Cut the chicken into 1 pieces. Set aside.
For sauce, stir together orange juice, cornstarch, sherry, tamari
sauce, and ground ginger. Set aside.
Spray a cold work or large skillet with nonstick coating. Preheat
wok or skillet over medium heat. Add broccoli and onion; stir-fry
for 2 or 3 minutes. Remove vegetables.
Add oil to wok or skillet. Then, add chicken; stir-fry for 2 to 4
minutes or till tender and no longer pink. Push chicken from center
of wok or skillet.
Stir sauce; add to the center of the wok or skillet. Cook and stir
for 2 minutes more. Return vegetables to wok or skillet; stir all
ingredients together to coat with sauce. Serve immediately over
rice. Garnich w orange slices.
Food Exchanges per serving: 2 LEAN MEAT EXCHANGES + 1 STARCH/BREAD
EXCHANGE 1/2 FRUIT EXCHANGE + 1 1/2 VEGETABLE EXCHANGES + 1/2 FAT
EXCHANGE

Source: Better Homes and Gardens Diabetic Cookbook
Brought to you and yours via Nancy OBrion and her Meal Master

By simplify3, published on Aug. 31 2007, 444
In Recipes
Beef and Rice Casserole
-  Yield: 1 servings

3 oz Ground beef; 1/4 c Water
1 tb Onion; chopped 1/2 c Rice(uncooked)
1 tb Celery; chopped 1/4 c Condensed cream of mushroom;
3/4 c Condensed chicken gumbo soup Soup;

Combine ground beef, onion, and celery with a small amount of water
in a saucepan. Boil until all moisture is absorbed. Mix beef
mixture, rice, andmushroom soup; pour into a small greased casserole
dish. Add salt and pepper. Bake at 350F for 25 minutes;
Microwave: Cook on Medium for 8 to 10 minutes;

Food Exchange per serving: 3 MEAT EXCHANGE + 2 STARCH/BREAD EXCHANGE
CAL: 380

Source: The Complete Diabetic Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy OBrion and her Meal-Master

By simplify3, published on Aug. 31 2007, 444
In Recipes
Spiced Beets
-  Yield: 4 servings

1/2 c Wine vinegar; 1 Whole clove;
(how about rice?) 1 ts Black pepper;
1/4 c Water 3 tb Sugar Replacement
1 Bay leaf; 2 c Beets; sliced

Combine all ingredients except beets. Bring to a boil. Add beets;
simmer for 10 minutes, or until tender.
Micorwave: Combine all ingredients, except beets. Cook on High for 2
minutes. Add beets. Cook on Medium for 2 minutes.
Food Exchange per serving: 1 VEGETABLE EXCHANGE; CAL: 36

Source: The Complete Diabetic Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy OBrion and her Meal-Master

By simplify3, published on Aug. 31 2007, 444
In Recipes
Baked Rice
-  Yield: 8 servings

8 Cube bouillion; 1 c Bread crumbs; dry
8 c Hot water; Recipe was for 1 serving
2 c Rice; And I AM not going to use
8 Green onion; chopped 8 bouillion cubes
7/8 c Celery;

Dissolve bouillion in hot water. Add rice, green onion, and celery;
cover. Cook for 5 minutes. Add bread crumbs. Pour into small baking
dish. Bake at 350 F for 25 to 30 minutes or until top i s lightly
crusted. Food Exchange per serving: 1 1/2 STARCH/BREAD EXCHANGES
CAL: 115

Source: The Complete Diabetic Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy OBrion and her Meal-Master

By simplify3, published on Aug. 31 2007, 444
In Recipes
Zucchini Meatball Stew
-  Yield: 1 servings

1 oz Ground beef; ds Ground pepper;
1/2 c Ground zucchini; 1 c Beef broth;
1 ts Onion; finely chopped 1 lg Tomato; diced
1 Egg; 1 ts Parsley; chopped
1/4 c Rice; 1 tb Salt and pepper to taste
ds Oregano, cumin, garlic salt;

Combine ground beef, zucchini, onion, egg, rice, and seasonings; mix
thoroughly. Shape into small meatballs. Combine beef broth, tomato,
and parsley in saucepan; heat to boil. Drop meatballs into hot
broth, one at a time. Cover and simmer 30 to 40 minutes. Add salt
and pepper.

Microwave: Cook beef broth, tomato, and parsley on High for 3 minutes,
covered. Drop Meatballs into broth. Cook on High for 5 minutes.
Hold 10 minutes. Add salt and pepper.

Food Exchange per serving: 2 MEAT EXCHANGES + 1 VEGETABLE EXCHANGE + 1
STARCH/BREAD EXCHANGE CAL: 203

Souce: The Complete Diabetic Cookbook by Mary Jane Finsand

Brought to you and yours via Nancy OBrion and her Meal-Master

By simplify3, published on Aug. 31 2007, 444
In Recipes
Chop Suey with Tuna
-  Yield: 4 servings

2 Stalks celery; cut small 2 c Water +
1/2 Onion; chopped fine 2 tb Water;
3/16 ts Pepper; 3/4 c Rice;
2 tb Soy sauce; 3/4 c Tuna;

Cook celery and onion in 2 tb water over low heat, covered. When
tender, remove from heat, add rice, 2 c water, and seasonings. Bring
to a boil. Turn heat to low and cook covered, until rice is tender
and liquid absorbed (about 1/2 hour). Add tuna. Mix and remove from
heat. Set aside, covered, for a few minutes before serving.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 MEAT EXCHANGE

Souce: Recipes for Diabetics by Billie Little with Penny L. Thorup
Brought to you and yours via Nancy OBrion and her Meal-Master

The cookbook doesnt have the nutritional values as it 22 years old.
Only the calories: 145 per serving

By simplify3, published on Aug. 31 2007, 444
In Recipes
Gf Substitutions for Wheat Flour
By simplify3, published on Aug. 31 2007, 444
In Recipes
Steamed Rice
By simplify3, published on Aug. 31 2007, 444
In Recipes
Wild Rice Waldorf Salad
By simplify3, published on Aug. 31 2007, 444
In Recipes
Apple Rice Pudding
By simplify3, published on Aug. 31 2007, 444
In Recipes
Nutty Rice Loaf
By simplify3, published on Aug. 31 2007, 444
In Recipes
Shrimp and Rice
By simplify3, published on Aug. 31 2007, 444
In Recipes
Gf Red Beans + Rice New Orleans Style
By simplify3, published on Aug. 31 2007, 444
In Recipes
Gf Red Beans + Rice with Cilantro
By simplify3, published on Aug. 31 2007, 444
In Recipes
Brown Rice
By simplify3, published on Aug. 31 2007, 444
In Recipes
Tuna Salad Sandwich
By simplify3, published on Aug. 31 2007, 444
In Recipes
Daibetic, Crunchy Chocolate Raisin Fudge
By simplify3, published on Aug. 31 2007, 444
In Recipes
Cocoa Rice Pudding
By simplify3, published on Aug. 31 2007, 444
In Recipes
Almond Rice
By simplify3, published on Aug. 31 2007, 444
In Recipes
Fast Pilaf
By simplify3, published on Aug. 31 2007, 444
In Recipes
Baked Beef and Rice
By simplify3, published on Aug. 31 2007, 444
In Recipes
Baked Beef and Rice
By simplify3, published on Aug. 31 2007, 444
In Recipes
White Rice with Raisins
By simplify3, published on Aug. 31 2007, 444
In Recipes

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