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Vegetable Pilaf

Vegetable Pilaf
Main Ingredient: Chicken Cereals Rice and Grains Various Vegetables

Dietary: Diabetic Various vegetarian

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Vegetable Pilaf ingredients

  • 1 c Long-grain rice;
  • 1 T Betty's butter;
  • 1 Shallots, minced
  • 2 Green onions; chopped
  • 1 Carrots, sliced
  • 2483527⁄624973141 c Snow peas; sliced
  • 2483527⁄624973141 c Mushrooms, sliced
  • 2 T white wine
  • 372529⁄-2009260032 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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