Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Water; 1/4 c Raw rice;
1 Chicken cube; 1 pk (10-oz) frozen peas;
1/2 ts Salt TO TASTE; 1/4 c Green onions; finely cut
1 tb Margarine;

Bring water, chicken bouillon cube, salt and margarine to a boil. Add
rice slowly, stirring with a fork, and cook according to package
directions. Cook peas according to package directions until crisp but
tender. When rice is cooked, add peas and green onions; mix well.
Serve with roast chicken, roast lamb, or other meats.

Food Exchanges per serving: 1 BREAD EXCHANGE + 2 VEGETABLES
EXCHANGES; CHO: 25gm; PRO: 4g; FAT: 2g; CAL: 137, SOD: 670;
LOW-SODIUM DIETS: Use low-sodium chicken bouillon cube, unsalted
margarine. Omit frozen peas and use 1 small can (8-oz) low-sodium
peas.

Source: The Art of Cooking for the Diabetic by Katharine Middleton
Mary Abbott Hess, 1978

Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 10-18-95

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