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Title: Oven-Made Apricot-Wild Rice Stuffing
Categories: Diabetic Bread
Yield: 16 Sweet ones

1/2cWild rice;
1/2cBrown rice;
2 1/2tsChicken bouillon granules; LOW-SODIUM INSTANT
1/4tsNutmeg;
2cTo 3 cups water; or as needed
3cMushrooms; fresh sliced
3/4cDried apricots; chopped dried
3/4cCelery; chopped (about 1 stack)
5 Green onions;

Rinse wild rice in a strainer under cold water for about 1 minute. In a medium saucepan combine rinsed wild rice with brown rice, bouillon granules, and nutmeg. Add 2 cups of water. Bring to a boil; reduce heat. Cover and simmer gently for 45 minutes. If most of the water has been absorbed, add more water. Then add mushrooms, aproicts, celery and green onions. Cover: Boil gently over medium-low heat for 10 to 20 minutes, stir frequently. (Vegetables should be tender.) Again if water has been absorbed, add about another 1/3 water and transfer to a 2-quart covered casserole. Bake in a 375 degrees ovenm for 25 to 30 minutes. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE; CAL: 65; TOTAL FAT: Ogm; SAT. FAT: 0gm; CHO: 0gm; CAR: 14gm; SUGARS: 3gm; PRO: 2gm; Source: The Diabetes Forecast, Nov. 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master.

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