Mellow Milletdiabetic, nuts/grains, side dishes, vegetables 1 cup millet; rinsed 2 cup chicken broth 1/8 teaspoon salt 2 teaspoon seame oil 1 celery stalk; diced 4 green onions; chopped 8 oz (1 can) water chestnuts; drained and sliced 1 tablespoon low-sodium soy sauce 1 pepper to taste 1 tablespoon silvered almonds In a medium-size non-stick, toast millet. Add broth and bring to boil. Reduce heat and simmer until liquid is absorbed, about 25 minutes. Remove from heat and let absorbed, about 25 minutes. In a large non-stick skillet, heat sesame oil. Add celery and green onions; cook 3 minutes, until just tender. Add water chestnuts and soy sauce; heat through. Stir in millet. Season with pepper. Garnish with almonds. Makes 4 1/2 cups or 4 servings. Food Exchange per serving: 1 STARCH/BREAD EXCHAGNE + 1 VEGETABLE EXCHANGE + 1/2 FAT EXCHANGE; CAL: 127; CHO: 0mg; CAR: 22g; PRO: 3g; SOD: 217; FAT: 3g; Source: Light & Easy Diabetes Cusisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master |
