Title: Vegetable pilaf
 Categories: Diabetic, Rice, Vegetables, Vegetarian
      Yield: 6 Servings
 
      1 c  Long-grain rice;
      1 tb Betty's butter;
      1    Shallot; minced
      2    Green onions; chopped
      1    Carrot, sliced
    1/2 c  Snow peas; sliced
    1/2 c  Mushrooms; sliced
      2 tb White wine;
  1 1/2 c  Chicken/Vegetable stock;
           Salt or pepper to taste
      2 tb Toasted sesame seeds;
 
  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;