Title: Spiced Rice Pilaf
Categories: Diabetic, Rice, Side dishes
Yield: 6 Sweet ones

1 c Brown basmati rice;
1 tb Vegetable oil;
1 sm Onion; chopped
1 cl Garlic; minced
4 Whole cloves;
1/8 ts Salt;
2 c Chicken broth broth;
1 Cinnamon stick;
1 ts Vegetable oil;
1 tb Raisines;
1 tb Almonds; blanched slivered
-=OR=-
1 tb Pine nuts

Soak rice 2 hours to shorten cooking time. Rinse and drain. In a
large non-stick saucepan, heat 1 tablespoon, heat 1 tablespoon oil
and saute onion and garlic until tender, 2 to 3 minutes. Add cloves
and cook 1 minute. Add rice and stir to coat. Add salt, broth and
the cinnamon stick. Bring to a boil. Cover, reduce heat and simmer
20 to 25 minutes, until liquid is absorbed. Discard cinnamon stick.
Heat 1 teaspoon oil; add raisins and almonds and warm. Mix with rice
and serve. Food Exchanges per serving: 2 STARCH/BREAD EXCHANGES + 1
FAT EXCHANGE; CAL: 176; CHO: Omg; CAR: 31g; PRO: 3g; SOD: 41mg; FAT:
5g;

Source: Light & Easy Diabetes Cusine by Betty Marks
Brought to you and yours via Nancy O'Brion and her Meal-Master

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip