Vegetable Pilaf

Source Recipesource.com - adapted

1 c  Brown & Wild Rice Blend
1/2 c sliced Mushrooms
1 tb Healthy Butter
2 tb White wine
1 minced Shallot
1 1/2 c Watkins Chicken Soup Base
2 chopped Green onions
Salt and Watkins Pure Black Pepper to taste
1 sliced Carrot
2 tb Toasted sesame seeds
1/2 c sliced Snow peas

In a medium-size non-stick saucepan, heat butter and sauté shallot until softened. Add vegetables and sauté 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, raddichio, radishes, green beans, asparagus, etc.
Yield: 6 servings

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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