Rizzi Bizzi Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Water,
1/4 cup: Raw rice,
1: Chicken cube,
1 package: (10-oz) frozen peas,
1/2 tsp: Salt TO TASTE,
1/4 cup: Green onions, finely cut
1 tbsp: Margarine,
Directions:
Bring water, chicken bouillon cube, salt and margarine to a boil. Add
rice slowly, stirring with a fork, and cook according to package
directions. Cook peas according to package directions until crisp but
tender. When rice is cooked, add peas and green onions; mix well.
Serve with roast chicken, roast lamb, or other meats.
Food Exchanges per serving: 1 BREAD EXCHANGE + 2 VEGETABLES
EXCHANGES; CHO: 25gm; PRO: 4g; FAT: 2g; CAL: 137, SOD: 670;
LOW-SODIUM DIETS: Use low-sodium chicken bouillon cube, unsalted
margarine. Omit frozen peas and use 1 small can (8-oz) low-sodium
peas.
Source: The Art of Cooking for the Diabetic by Katharine Middleton &
Mary Abbott Hess, 1978
Brought to you and yours via Nancy OBrion and her Meal-Master.
Submitted By NANCY OBRION On 10-18-95
Source from luhu.jp
rice slowly, stirring with a fork, and cook according to package
directions. Cook peas according to package directions until crisp but
tender. When rice is cooked, add peas and green onions; mix well.
Serve with roast chicken, roast lamb, or other meats.
Food Exchanges per serving: 1 BREAD EXCHANGE + 2 VEGETABLES
EXCHANGES; CHO: 25gm; PRO: 4g; FAT: 2g; CAL: 137, SOD: 670;
LOW-SODIUM DIETS: Use low-sodium chicken bouillon cube, unsalted
margarine. Omit frozen peas and use 1 small can (8-oz) low-sodium
peas.
Source: The Art of Cooking for the Diabetic by Katharine Middleton &
Mary Abbott Hess, 1978
Brought to you and yours via Nancy OBrion and her Meal-Master.
Submitted By NANCY OBRION On 10-18-95
Source from luhu.jp