Confetti rice (marks)

6 Servings

Ingredients

Quantity Ingredient
1 tablespoon Virgin olive oil;
1 small Onion; chopped
¾ cup Brown basmati rice; soaked 2 hours
¼ cup Dry white wine;
¼ teaspoon Dried leaf thyme; crushed
⅛ teaspoon Pepper;
2 cups Chicken broth Or;
Vegetable stock;
½ cup Dice red bell pepper;
2 tablespoons Grated Parmesan cheese;

Directions

In a medium-size non-stick saucepan, heat oil, heat oil and saute onion until softened. Rinse and drain rice. Add to saucepan and brown. Add wine, thyme, pepper and broth, bring to a boil. Reduce heat, cover and simmer 15 to 20 minutes until rice. Add peas and bell pepper. Cook, stirring occasionally, until all liquid is absorbed, about 5 minutes. Garnish with cheese and serve. Food Exchange per serving: 2 STARCH/BREAD EXCHANGES + ½ FAT EXCHANGE CAL: 192; CHO: 1mg; CAR: 34g; PRO: 5g; SOD: 59mg; FAT: 3g; Souce: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master

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