Vegetable Pilaf Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Long-grain rice,
1 tbsp: Bettys butter,
1: Shallot, minced
2: Green onions, chopped
1: Carrot, sliced
1/2 cup: Snow peas, sliced
1/2 cup: Mushrooms, sliced
2 tbsp: White wine,
1 1/2 cup: Chicken/Vegetable stock,
Salt or pepper to taste,
2 tbsp: Toasted sesame seeds,
Directions:
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
Brought to you and yours via Nancy OBrion and her Meal-Master
Source from luhu.jp
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
Brought to you and yours via Nancy OBrion and her Meal-Master
Source from luhu.jp