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.
Bring broth to a boil in a medium saucepan over high heat.
Stir in mushroom and wild rice. Return to a boil. Reduce
heat to very low, cover, and simmer until the rice has
"blossomed" and is just tender, 45 to 55 minutes. Drain
any remaining liquid and transfer the rice to a serving bowl.
Meanwhile, toast almonds in a small dry skillet over
medium-low heat, stirring constantly until golden brown
and fragrant, 2 to 3 minutes. Transfer to a plate to cool.
About 5 minutes before the rice is done, melt butter
in a medium nonstick skillet over medium heat. Add
scallions and cook, stirring often, until softened and
still bright green 2 to 3 minutes. Stir the scallions,
almonds, and pepper into the rice. Serve warm.
Calories: 159
Protein: 8 g
Sodium: 60 mg
Cholesterol: 4 mg
Fat: 4 g
Carbohydrates: 25 g
Exchanges: 1 Starch, 1 Vegetable, 1 Fat
