Title: Oven-Made Apricot-Wild Rice Stuffing
Categories: Diabetic Bread
Yield: 16 Sweet ones
| 1/2 | c | Wild rice; |
| 1/2 | c | Brown rice; |
| 2 1/2 | ts | Chicken bouillon granules; LOW-SODIUM INSTANT |
| 1/4 | ts | Nutmeg; |
| 2 | c | To 3 cups water; or as needed |
| 3 | c | Mushrooms; fresh sliced |
| 3/4 | c | Dried apricots; chopped dried |
| 3/4 | c | Celery; 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.