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| 1 Tasse | Long grain rice |
| 1 Esslöffel | Betty's butter; |
| 1 | Shallot minced |
| 2 | green onions chopped |
| 1 | Carrot sliced |
| 1/2 Tasse | Snow peas sliced |
| 1/2 Tasse | mushrooms sliced |
| 2 Esslöffel | white wine |
| 1 1/2 Tasse | Chicken/Vegetable stock; |
| | Salt or pepper to taste |
| 2 Esslöffel | sesame seeds Toasted |
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Soak rice 2 hours to shorten cooking time. Rinse and drain. In a medium-size non-stick saucepan, heat butter and saute shallot until softened. Add vegetables and saute about 3 minutes. Add rice to vegetables; stirring to coat. Cook about 2 minutes. Stir in wine broth; bring to a boil. Reduce heat, cover and simmer about 25 minutes, until rice is tender and liquid is absorbed. Remove from heat and fluff with a fork. Season with salt and pepper. Garnish with seasame seeds. Note: Try this recipe with other vegetables such as peas, bell peppers, zucchini, raddichio, radishes, green beans, asparagus, etc.
Food Exchanges per serving: 2 Starch/Bread Exchanges + 1 Fat Exchange + ( This recipe didn't list the vegetable exchange.) Cal: 182; Cho: 2mg; Car: 31g; Pro: 4g; Sod: 127mg; Fat: 4g;
Brought to you and yours via Nancy O'Brion and her Meal-Master
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