Confetti Rice

INGREDIENTS:

1 tb Virgin olive oil;
1 sm Onion; chopped
3/4 c Brown basmati rice;
-soaked 2 hours
1/4 c Dry white wine;
1/4 ts Dried leaf thyme; crushed
1/8 ts Pepper;
2 c Chicken broth Or;
Vegetable stock;
1/2 c Dice red bell pepper;
2 tb Grated Parmesan cheese;

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 + 1/2 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip