Diabetic Recipe of the Week: Wild Rice With Herbs and Mushrooms

Makes: 8 servings
Serving Size: 1/2 cup
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Ingredients
1 cup dry packaged wild and white rice blend
2 Tbsp. olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 large celery stalk, chopped
1 lb. mixed mushrooms, stemmed and coarsely chopped
1 Tbsp. fresh minced thyme
1 tsp. finely minced sage
Kosher salt and freshly ground black pepper to taste
1/4 cup minced fresh parsley
1/4 cup toasted chopped hazelnuts (To toast the hazelnuts: Add the chopped hazelnuts to a small dry skillet over medium heat. Toast the nuts, shaking the pan occasionally until they are lightly browned.)
Preparation
1. Prepare the rice mixture according to the package directions without using the seasoning packet, if there is one.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onions, garlic, and celery, and saute for 7 to 8 minutes. Add in the mushrooms, thyme, sage, salt, and pepper, and raise the heat to medium high. Saute the mushrooms for about 5 minutes, occasionally turning them.
3. Combine the cooked rice with the mushroom blend, mixing well.
4. Garnish with minced parsley and toasted hazelnuts.
This recipe is from Diabetes Forecast.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
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