Buffet Wild Rice

SERVINGS: 6 to 8 servings

CARB GRAMS PER SERVING: 50

Rated :

by 2people

kundry says:

It's not just the carb count. It's the Glycemic Index. These carbs get digested slower. Check out GI...... more

Nutrition Facts Per Serving:

Servings: 6 to 8 servings
Calories271
Total Fat (g)6
Saturated Fat (g)1
Monounsaturated Fat (g)4
Polyunsaturated Fat (g)1
Cholesterol (mg)0
Sodium (mg)562
Carbohydrate (g)50
Total Sugar (g)2
Fiber (g)6
Protein (g)7
Vitamin A (DV%)0
Vitamin C (DV%)30
Calcium (DV%)5
Iron (DV%)13

Diabetic Exchanges

2	14-ounce canschicken or vegetable broth
3/4	cupuncooked wild rice, rinsed and drained
1/3	cupregular barley
1	cupfresh snow pea pods, cut into thirds
1	cupgolden raisins
6	green onions, sliced (3/4 cup)
2	teaspoonsfinely shredded orange peel
1/2	cuporange juice
1/4	cupsnipped fresh mint
2	tablespoonsolive oil
1/2	teaspooncurry powder

1. In a large saucepan bring broth to boiling; stir in wild rice and barley. Return to boiling; reduce heat. Simmer, covered, about 40 minutes or until rice and barley are tender. Drain off liquid. Return rice and barley to the saucepan.

2. Stir in pea pods, golden raisins, green onions, orange peel, orange juice, mint, olive oil, and curry powder. Cook and stir over medium heat until heated through. Serve warm or at room temperature. Makes 6 to 8 servings.