Vegetable Pilaf Recipe
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Vegetable Pilaf
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 cup 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 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
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Diet hints and tips
If you enjoy your food, but want to lose weight and boost your all round vitality, then, as any doctor will tell you, you should make plans to undertake a specially calculated healthy weight loss program. In a perfect world, this ought to comprise five standard portions of fruit & veg every day and also embrace the optimum proportion of carbohydrates, proteins, and fat.
When chosing foods for dieting, people most certainly concentrate upon department store and brand name products described as 'low-fat'. This is often an error, since a food might just be lowered in fats, but also high in carbohydrates.
When devising a weight loss regime, it is important to try to reduce intake of refined carbohydrate, fat and salt.
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