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Vegetable pilaf

Yield: 6 servings

Ingredients:

• 1 c Long-grain rice; 1/2 c Mushrooms; sliced
• 1 tb Betty's butter; 2 tb White wine;
• 1 Shallot; minced 1 1/2 c Chicken/Vegetable stock;
• 2 Green onions; chopped Salt or pepper to taste
• 1 Carrot sliced 2 tb Toasted sesame seeds;
• 1/2 c Snow peas; sliced

Instructions:

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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