MM: Oven-Made Apricot-Wild Rice Stuffing
---------- Recipe via Meal-Master (tm) v8.05
Title: Oven-Made Apricot-Wild Rice Stuffing
Categories: Diabetic, Breads
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
-stalk)
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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