VEGETABLE BROWN RICE
Vegetable Brown Rice
- 2 cups water
- 1 cup uncooked brown rice
- 1/2 teaspoon dried basil
- 2 medium carrots, peeled and cut into thin 1-inch strips
- 1 cup chopped onion
- 9 green onions, cut into 1-inch strips
- 1/2 cup raisins
- 2 tablespoons olive oil
- 1 package (10 ounces) frozen peas, thawed
- 1 teaspoon salt
- 1 cup pecan halves, toasted
In a small saucepan, bring water to a boil. Stir in rice and basil. Reduce heat to medium-low; cover and simmer for 30-35 minutes or until rice is tender and water is absorbed.
In a large nonstick skillet, stir-fry the carrots, onion, green onions and raisins in hot oil for 5-7 minutes or until vegetables are lightly browned. Add the peas and salt. Cook for 1 minute or until vegetables are tender. Stir in pecans and rice; heat through. Yield: 9 servings.
Nutritional Analysis: One serving (3/4 cup) equals 242 calories, 11 g fat (1 g saturated fat), 0 cholesterol, 313 mg sodium, 32 g carbohydrate, 5 g fiber, 5 g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch, 1 vegetable, 1/2 fruit.