Wild Rice Medley

Uses less fat, sugar or salt. Includes Nutritional Analysis and
Diabetic Exchanges.
Shirley G., often serves rice at her home in Hattiesburg,
Mississippi. "I'm always looking for new ways to dress it up," she
says. "This recipe pairs nicely with chicken or pork chops."

Prep/Total Time: 30 min.

1 medium onion, finely chopped
1 garlic clove, minced
1 tablespoon olive oil
1/2 cup uncooked long grain rice
1 cup chicken broth
3 medium tomatoes, peeled and chopped
1-1/2 cups cooked wild rice
1 teaspoon each minced fresh rosemary, thyme, oregano and marjoram

In a small saucepan, saute the onion and garlic in oil until tender.
Add the long grain rice; cook and stir for 2 minutes. Stir in the
broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes
or until liquid is absorbed and rice is tender. Stir in tomatoes,
wild rice and seasonings; heat through. Yield: 6 servings.

Nutritional Analysis: 1/2 cup (prepared with reduced-sodium broth)
equals 147 calories, 3 g fat (trace saturated
fat), 0 cholesterol, 113 mg sodium, 27 g carbohydrate, 2 g fiber, 4 g
protein. Diabetic Exchange: 2 starch.

Source: Taste of Home



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