Recipe - Confetti Rice

1 tablespoon Virgin olive oil;
1 small Onion; chopped
Three fourths cup Brown basmati rice;
soaked 2 hours
One fourth cup Dry white wine;
One fourth teaspoon Dried leaf thyme; crushed
1/8 teaspoon Pepper;
2 cup Chicken broth Or;
Vegetable stock;
One half cup Dice red bell pepper;
2 tablespoon Grated Parmesan cheese;

In a mediumsize nonstick saucepan, heat oil, heat oil and saute
onion until softened. Rinse and drain rice. Add to saucepan and
brown. Add wine, thyme, pepper and broth, bring to a boil. Reduce
heat, cover and simmer 15 to 20 minutes until rice. Add peas and
bell pepper. Cook, stirring occasionally, until all liquid is
absorbed, about 5 minutes. Garnish with cheese and serve.
Food Exchange per serving: 2 STARCH/BREAD EXCHANGES + One half FAT
EXCHANGE CAL: 192; CHO: 1mg; CAR: 34g; PRO: 5g; SOD: 59mg; FAT: 3g;

Souce: Light & Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her MealMaster

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