Vegetable Pilaf 1 Recipe
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Vegetable Pilaf 1
1 cup long-grain rice
1 tbsp betty's butter
1 shallot, minced
2 green onions, chopped
1 carrot, sliced
1/2 cup snow peas, sliced
1/2 cup mushrooms, sliced
2 tbsp white wine
1 1/2 cups chicken/vegetable stock
salt or pepper to taste
2 tbsp 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 sesame seeds. NOTE: Try
this recipe with other vegetables such as peas, bell peppers, zucchini,
radicchio, 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
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If you enjoy your food, but need to shed a few kilos and also increase your all round vitality, then, without doubt, you really should eat a thoughtfully designed sensible meal plan. At best, this need to incorporate 5 portions of fruit & vegetables per day and also include the right fusion of fats, carbs and proteins.
When chosing foods for dieting, dieters frequently direct their attention to department store and well known food products claiming to be 'low fat'. To do this is usually incorrect, seeing that a food product might be significantly reduced in fat content, but whilst still remaining contain far too much carbs.
In deciding on a weight loss program, it is essential to try to reduce consumption of salt, fat and refined carbohydrate.
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