Brown Ricebreakfast, diabetic, nuts/grains, rice, vegetarian ----BRING TO A BOIL---- 3/4 cup water 1/3 cup brown rice; minutes. remove from heat ----ADD---- 2 figs; chopped 1/4 teaspoon nutmeg ----SERVE IN A SMALL BOWL WITH---- 1/4 cup milk or yogurt(low-fat) Food Exchange per serving: 2 1/2 STARCH/BREAD EXCHANGES + 1 FRUIT EXCAHNGES + 1/2 MILK EXCHANGES; CAL: 282; PRO: 7gm; FAT: 1gm; CAR: 60gm; Source: Vegetarian Cooking for Diabetics by Patricia Mozzer Brought to you and yours via Nancy O'Brion and her Meal Master. |
