• 3/4 cup chopped onion
  • 2 teaspoons olive oil
  • 1 cup uncooked long-grain white rice
  • 2 cups homemade chicken broth or canned reduced-sodium chicken broth
  • 1/2 cup dried currants
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt (optional)
  • 1/4 cup packed chopped fresh parsley


  1. Saute the onion in the oil in a medium saucepan over medium-low heat until tender, about 5 minutes. Add the rice; cook 1 minute. Stir in the broth, currants, turmeric, cinnamon, and salt (if desired).
  2. Bring to a boil. Reduce the heat; cover and simmer until most of the liquid is absorbed, about 20 minutes. Remove from the heat; let stand, covered, 5 minutes. Stir in the parsley.

Recipe Yield: Yield: 6 Servings (1/2 cup each)

Nutritional Information Per Serving:

Calories: 179
Fat: 2 grams
Sodium: 35 milligrams
Protein: 4 grams
Carbohydrates: 37 grams

Diabetic Exchanges

1-1/2 Starch, 1 Fruit

Book Title: The New Family Cookbook for People with Diabetes