Scrumptious, healthy, crowd-pleasing recipes for people with diabetes and their loved ones. From the editors of Diabetic Gourmet Magazine. Only $11.53 and eligible for FREE Shipping.
Place the margarine or butter in a large nonstick skillet
and preheat over medium heat. Add the celery, scallions,
and carrots. Cover and cook, stirring occasionally, for
several minutes, until the vegetables are tender.
Add the rice, salt, and parsley to the skillet mixture and
cook, stirring frequently, for a couple of minutes, until
the mixture is heated through. Add a tablespoon or two of
water if the mixture seems too dry. Serve hot.
Calories: 132
Protein: 2.7 g
Sodium: 149 mg
Cholesterol: 0 mg
Fat: 2.6 g
Carbohydrates: 24 g
Exchanges: 1-1/4 Starch, 1/2 Vegetable, 1/2 Fat
