Ingredients

  • 1/2 cup brown rice
  • 1/2 cup millet
  • 1/2 cup finely chopped onion
  • 1/4 cup chopped celery
  • 2-3 teaspoons finely chopped gingerroot
  • 2 cloves minced garlic
  • 1 tablespoon dark sesame, or vegetable oil
  • 2-1/2 cups Oriental broth
  • 1-1/2 cups halved snow peas
  • 1/2 can (6-ounce size) sliced water chestnuts, rinsed, drained
  • 1/2 cup thinly sliced green onions and tops
  • 2-3 tablespoons reduced-sodium tamari soy sauce
  • Salt and pepper, to taste


Directions

  1. Saute rice, millet, onion, celery, gingerroot, and garlic in sesame oil in large saucepan until onion is tender, about 10 minutes. Add broth and heat to boiling; reduce heat and simmer, covered, 15 minutes.
  2. Stir snow peas, water chestnuts, and green onion into grain mixture; simmer, covered, until grains and snow peas are tender and broth absorbed, about 10 minutes. Stir in soy sauce; season to taste with salt and pepper.


Recipe Yield: 8 Servings (about 2/3 cups each)

Nutritional Information Per Serving:

Calories: 137
Fat: 2.7 grams
Sodium: 194 miligrams
Protein: 4.1 grams
Carbohydrates: 24 grams

Diabetic Exchanges

1/2 Vegetable, 1-1/5 Bread



Book Title: 1,001 Recipes For People with Diabetes

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