Post by April B. on Jun 19, 2003 10:06:40 GMT -6
ALMOND WILD RICE
Yield: 4 servings
INGREDIENTS
3/4 cup wild rice
1-1/2 cups chicken broth
1 teaspoon walnut oil
1 celery stalk, chopped
1/2 cup sliced mushrooms
2 tablespoons toasted slivered almonds
DIRECTIONS
In a medium-size saucepan, bring rice and broth to a boil.
Reduce heat and simmer, covered, 35 minutes or until rice
is tender. Drain, if necessary.
Meanwhile, heat walnut oil in a small non-stick skillet and saute celery and mushrooms about 5 minutes.
Fluff rice with a fork and add sauteed vegetables.
Nutritional Information Per Serving:
Calories: 147, Cholesterol: 0 mg, Carbohydrate: 24 g,
Protein: 5 g, Sodium: 10 mg, Fat: 4 g
Diabetic Exchanges: 1 Starch/Bread, 1 Vegetable, 1/2 Fat
Yield: 4 servings
INGREDIENTS
3/4 cup wild rice
1-1/2 cups chicken broth
1 teaspoon walnut oil
1 celery stalk, chopped
1/2 cup sliced mushrooms
2 tablespoons toasted slivered almonds
DIRECTIONS
In a medium-size saucepan, bring rice and broth to a boil.
Reduce heat and simmer, covered, 35 minutes or until rice
is tender. Drain, if necessary.
Meanwhile, heat walnut oil in a small non-stick skillet and saute celery and mushrooms about 5 minutes.
Fluff rice with a fork and add sauteed vegetables.
Nutritional Information Per Serving:
Calories: 147, Cholesterol: 0 mg, Carbohydrate: 24 g,
Protein: 5 g, Sodium: 10 mg, Fat: 4 g
Diabetic Exchanges: 1 Starch/Bread, 1 Vegetable, 1/2 Fat
