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, 44  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, 44 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, 44 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, 44 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, 44 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, 44 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, 44 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, 44 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, 44 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, 44 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, 44 In Recipes |
| | Gf Substitutions for Wheat Flour By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Steamed Rice By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Wild Rice Waldorf Salad By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Apple Rice Pudding By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Nutty Rice Loaf By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Shrimp and Rice By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Gf Red Beans + Rice New Orleans Style By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Gf Red Beans + Rice with Cilantro By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Brown Rice By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Tuna Salad Sandwich By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Daibetic, Crunchy Chocolate Raisin Fudge By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Cocoa Rice Pudding By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Almond Rice By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Fast Pilaf By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Baked Beef and Rice By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Baked Beef and Rice By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | White Rice with Raisins By simplify3, published on Aug. 31 2007, 44 In Recipes |
