Wild Ricediabetic, nuts/grains, rice, side dishes 3/4 cup wild rice 3 cup vegetable stock; =or=- 3 cup chicken stock 2 tablespoon sunflower seeds; (optional) Thoroughly rinse rice. In a 3-quart saucepan, bring stock to a boil. Add rice, reduce heat, cover and simmer until tender, about 50 minutes. If liquid is not absorbed, cook a little longer, uncovered. Fluff with a fork. Garnish with sunflower seeds. Sauted mushrooms or onions may be added for extra flavor. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE; CAL: 86; CHO: 0mg; CAR: 16g; PRO: 3g; SOD: 2mg; FAT: 2g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master. |
