Description Edit

Source: Light & Easy Diabetes Cuisine by Betty Marks

Ingredients Edit

Directions Edit

  1. In a medium-size non-stick saucepan, heat oil, heat oil and saute onion until softened.
  2. Rinse and drain rice.
  3. Add to saucepan and brown.
  4. Add wine, thyme, pepper and broth, bring to a boil.
  5. Reduce heat, cover and simmer 15 to 20 minutes until rice.
  6. Add peas and bell pepper.
  7. Cook, stirring occasionally, until all liquid is absorbed, about 5 minutes.
  8. Garnish with cheese and serve.

Nutritional information Edit

Per serving:

  • Calories: 192 | cho: 1mg | car: 34g | pro: 5g | sod: 59mg | fat: 3g
  • Food exchanges: 2 starch/bread | ½ fat
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