Ingredients
- 2 tablespoons reduced-fat margarine or light butter
- 1/2 cup finely chopped celery
- 1/2 cup thinly sliced scallions
- 1/2 cup finely chopped carrot
- 3 cups cooked brown rice
- 1/4 teaspoon salt
- 1 tablespoon finely chopped fresh parsley or 1 teaspoon dried
Directions
- 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.
Nutritional Information Per Serving:
Calories: 132
Fat: 2.6 grams
Sodium: 149 miligrams
Protein: 2.7 grams
Carbohydrates: 24 grams
Diabetic Exchanges
1-1/4 Starch, 1/2 Vegetable, 1/2 Fat
Source: The Complete Diabetes Prevention Plan