Wild Rice with Shitakes and Toasted Almonds
Yield: 6 servings (3/4 cup each)
Source: "The Eating Well Diabetes Cookbook"
2-1/2 cups reduced-sodium chicken broth or vegetable broth
2 cups sliced shiitake mushroom caps or button mushrooms (3 ounces)
1 cup wild rice
6 Tbsp sliced almonds
1 tsp butter
1 bunch scallions, trimmed and thinly sliced (about 2 cups)
Freshly ground pepper to taste
Bring broth to a boil in a medium saucepan over high heat.
Stir in mushroom and wild rice. Return to a boil. Reduce
heat to very low, cover, and simmer until the rice has
"blossomed" and is just tender, 45 to 55 minutes. Drain
any remaining liquid and transfer the rice to a serving bowl.
Meanwhile, toast almonds in a small dry skillet over
medium-low heat, stirring constantly until golden brown
and fragrant, 2 to 3 minutes. Transfer to a plate to cool.
About 5 minutes before the rice is done, melt butter
in a medium nonstick skillet over medium heat. Add
scallions and cook, stirring often, until softened and
still bright green 2 to 3 minutes. Stir the scallions,
almonds, and pepper into the rice. Serve warm.
Nutritional Information Per Serving (3/4 cup):
Calories: 159, Fat: 4 g, Cholesterol: 4 mg,
Carbohydrate: 25 g, Protein: 8 g, Fiber: 3 g, Sodium: 60 mg
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 Fat