Confetti Rice (marks) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Virgin olive oil,
1 small: Onion, chopped
3/4 cup: Brown basmati rice, soaked 2 hours
1/4 cup: Dry white wine,
1/4 tsp: Dried leaf thyme, crushed
1/8 tsp: Pepper,
2 cup: Chicken broth Or,
Vegetable stock,
1/2 cup: Dice red bell pepper,
2 tbsp: Grated Parmesan cheese,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp