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Vegetable Pilaf

Recipe name:
Vegetable Pilaf

Recipe category:
Beans And Grains

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Recipe detials:
Beans and Grains

1 c Long-grain rice; 1 tb Betty's butter; 1 Shallot; minced 2 Green onions; chopped 1 Carrot, sliced 1/2 c Snow peas; sliced 1/2 c Mushrooms; sliced 2 tb White wine; 1 1/2 c Chicken/Vegetable stock; Salt or pepper to taste 2 tb Toasted sesame seeds; Soak rice 2 hours to shorten cooking time. Rinse and drain. In a medium-size non-stick saucepan, heat butter and saute shallot until softened. Add vegetables and saute about 3 minutes. Add rice to vegetables; stirring to coat. Cook about 2 minutes. Stir in wine broth; bring to a boil. Reduce heat, cover and simmer about 25 minutes, until rice is tender and liquid is absorbed. Remove from heat and fluff with a fork. Season with salt and pepper. Garnish with seasame seeds. 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.) CAL: 182; CHO: 2mg; CAR: 31g; PRO: 4g; SOD: 127mg; FAT: 4g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master

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Vegetable Pilaf

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