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The Recipe Instructions |
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Ingredients
=== STICKY RICE CAKES ===
1 small onion - (4 oz), finely chopped
2 cup fat-free low-sodium canned chicken
1 cup short-grain brown rice
2 scallions, white part and 1" green, finely minced
2 tbsp minced fresh parsley
1 large egg white
2 tbsp unseasoned dry bread crumbs
Refrigerated butter-flavored cookin, as needed
=== VENISON AND SPINACH ===
6 venison loin chops, 1" thick, (abt 5 oz ea)
1/4 cup red wine vinegar
1 tsp Dijon mustard
1 tbsp chopped fresh rosemary
3 juniper berries, (optional)
Salt, (optional), to taste
Freshly-ground black pepper, to taste
1/4 cup water
3 tbsp fresh lemon juice
1 pinch ground nutmeg
1 1/2 lb fresh spinach, washed, stemmed,
and dried
Directions
In a medium saucepan, cook onion and broth over medium heat for 5 minutes.
Stir in brown rice, reduce heat to simmer, cover, and cook for 25 to 30
minutes, until the liquid is absorbed and rice is tender. Remove from heat
and stir in scallions, parsley, egg white, and bread crumbs. Spread the
mixture in a shallow dish, cover with plastic wrap, and refrigerate for 2
to 3 hours, until cold.
Shape the cold rice mixture into 6 round patties (will look something like
the commercial rice cakes that we all know and love!). Place the rice
cakes on waxed paper and chill until ready to cook.
Meanwhile, trim off any fat from the chops. Place in a self-closing
plastic bag. Combine the vinegar, Dijon, rosemary, juniper berries, salt
(if using) and freshly ground pepper to taste. Pour the mixture into the
bag. Close the bag to seal and turn several times to coat the chops with
the vinegar mixture. Let stand at room temperature for 30 minutes, turning
the bag several times.
Prepare a grill or preheat the broiler.
Meanwhile in a flat-bottom skillet, heat the water, lemon juice, and
nutmeg. Add the spinach and toss lightly until it is wilted. Drain into a
colander. Return the drained spinach to the skillet, cover, and keep
warm.
Grill venison chops over high heat for 7 minutes per side for medium-rare.
While chops are grilling, spray a nonstick skillet with butter-flavored
cooking spray. Add rice cakes and brown over medium-high heat for 2
minutes on each side, until golden brown, carefully turning them once.
Arrange the spinach towards one end of a large heated serving platter.
Trop with the grilled venison chops and place browned rice cakes next to
the spinach and chops. Serve at once.
This recipe yields 6 servings.
Exchanges Per Serving: 4 Lean Meat, 2 Carbohydrate (2 bread/starch), 1
Vegetable.
Nutrition Facts: 392 calories (25% calories from fat), 38 g protein, 11 g
total fat (3.1 g saturated fat), 36 g carbohydrate, 114 mg cholesterol, 525
mg sodium.
Source:
"Diabetic Recipes at http://www.diabetic-recipes.com"
S(Formatted for MC6):
"07-16-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Diabetic-Lifestyle, 2001"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 33 Calories; trace Fat (9.7%
calories from fat); 4g Protein; 5g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 110mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1
Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: n/a
Preparation Time: 0:00
Servings: 6
Diet Grilled Venison Chop With Spinach And Sticky Rice Cakes Recipe brought to you by Diet Recipes To-Go
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