Confetti rice
Yield: 6 servings
Ingredients:
- 1 tb Virgin olive oil; 1/8 ts Pepper;
- 1 sm Onion; chopped 2 c Chicken broth Or;
- 3/4 c Brown basmati rice; Vegetable stock; -soaked 2 hours 1/2 c Dice red bell pepper;
- 1/4 c Dry white wine; 2 tb Grated Parmesan cheese;
- 1/4 ts Dried leaf thyme; crushed
Instructions:
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 O'Brion and her Meal-Master
