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The Recipe Instructions |
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Ingredients
2 tbsp olive oil
4 scallions, minced
1 medium red pepper, seeded, chopped
1 can artichokes packed in water - (14 oz, drained, chopped
1 tbsp minced fresh basil
1 tbsp minced fresh oregeno
1 tbsp minced fresh Italian parsley
3 cup cooked long-grain rice
1 tbsp balsamic vinegar
Directions
Heat the oil in a medium skillet over medium-high heat. Add the scallions
and red pepper and saute for 5 minutes.
Add the artichokes and herbs and saute for 3 minutes. Add the rice and
vinegar and cook for 1 minute.
This recipe yields 6 servings. Serving size: 1/2 cup.
Exchanges Per Serving: 2 1/2 Starch, 1 Monounsaturated Fat.
Nutrition Facts: Calories 209; Calories from Fat 19; Total Fat; 2g;
Saturated Fat 0g; Cholesterol 0mg; Sodium 122mg; Total Carbohydrate 43g;
Dietary Fiber 2g; Sugars 3g; Protein 5g.
Source:
"Diabetes Forcast - Nov, 2000 at
http://www.diabetes.org/main/community/forecast/default.jsp"
S(Formatted for MC6):
"08-17-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2000"
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Per Serving (excluding unknown items): 49 Calories; 5g Fat (80.0% calories
from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 2mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Contributor: Robyn Webb, MS, LN
Preparation Time: 0:00
Servings: 6
Diet Italian Rice Medley Recipe brought to you by Diet Recipes To-Go
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