Vegetable Pilaf
- Main Ingredient: Chicken Cereals Rice and Grains Various Vegetables
- Dietary: Diabetic Various vegetarian
- Yield:
Vegetable Pilaf ingredients
- 1 c Long-grain rice;
- 1 T Betty's butter;
- 1 Shallots, minced
- 2 Green onions; chopped
- 1 Carrots, sliced
- 1⁄2 c Snow peas; sliced
- 1⁄2 c Mushrooms, sliced
- 2 T white wine
- 1 1⁄2 c chicken/Vegetable stock;
- Salt and pepper to taste
- 2 T Toasted sesame seeds;
Cooking Vegetable Pilaf
1. Soak rice 2 hours to shorten cooking time.
2. Rinse and drain.
3. In a medium-size non-stick saucepan, heat butter and saute shallot until softened.
4. Add vegetables and saute about 3 minutes.
5. Add rice to vegetables; stirring to coat.
6. Cook about 2 minutes.
7. Stiri in wine broth; bring to a boil.
8. Reducei heat, cover and simmer about 25 minutes, until rice is tender and liquid is absorbed.
9. Remove from heat and fluff with a fork.
10. Seasoni with salt and pepper.
11. Garnishi with seasame seeds.
12. NOTE: Try this recipe with other vegetables such as peas, bell peppers, zucchini, raddichio, radishes, green beans, asparagus, etc. Food Exchanges per serving: 2 STARCH/BREAD EXCHANGES + 1 FAT EXCHANGE + ( This recipe didn't list the vegetable exchange.
13. ) CAL: 182; CHO: 2mg; CAR: 31g; PRO: 4g; SOD: 127mg; FAT: 4g; Source: Light & Easy Diabetes Cuisine by Bettyi Marks.
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