MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apple Rice Pudding
Categories: Diabetic, Desserts, Rice, Fruits
Yield: 6 Servings

2 c Cooked rice *
1 c Milk
1 tb Liquid Sugartwin **
- (1/4 c sugar)
1/4 c Raisins; regular or golden
1 ts Vanilla
1/4 ts Cinnamon
1/4 ts Nutmeg
1 Tart apple; shredded peel on
1/4 ts Ascorbic acid; colour
- keeper ***

1 tbsp liquid Sugartwin has the sweetness of 4 tbsp or 1/4
cup sugar. American Diabetes Assoc. guidelines allow 1 tsp
sugar per serving or 2 tbsp for a 6 serving recipe which
would taste OK to people accustomed to low sugar recipes.

Combine rice, milk, sweetener (or sugar) raisins, vanilla
and spices. Bring to a boil, reduce heat and stir
occasionally until the mixture is creamy.

Core and shred apple and sprinkle with ascorbic acid color
keeper, or with a little lemon juice. Stir apple into rice
mixture. Cook a few minutes longer until apple is soft.
Serve warm or cold.

1/6 recipe made with artificial sweetner - 1 starch
choice, 1 milk

Optional: Cook 2/3 cup rice in 1 2/3 cups water. Make
pudding as above without apple and add 2 tbsp coconut.

Adapted from Light & Easy Choices by Kay Spicer, published
in Canada. Shared by Elizabeth Rodier Jan 94.

NOTES: * I used brown rice - just for S & G

** Granulated (dry) Sugar Twin is MUCH easier as it is
a volume for volume substitute for sucrose sugar.

*** Ascorbic acid is also known as vitamin C. While powder
is available, a sprinkle of lemon or lime juice works just
as well.

Uncle Dirty Dave's Kitchen

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... A fanatic is one who change his mind and won't change the subject.
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* Origin: Outpost BBS - bbs.outpostbbs.net:10123 (1:18/200)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dirty Brown Rice
Categories: Rice, Vegetables, Poultry, Herbs, Chilies
Yield: 6 Servings

1 1/2 c Long-grain brown rice
3 c Chicken broth
1 tb Oil
10 oz Minced chicken gizzards
+=OR=+
10 oz Cooked, crumbled andouille
- sausage
1 1/2 c Chopped yellow onion
1 1/4 c Chopped celery
1 c Chopped bell pepper
1 c Chopped red bell pepper
2 cl Garlic; minced
2 ts Chopped fresh thyme leaves
1/2 ts Cayenne pepper; or more
1/4 ts Salt; more to taste

Bring rice and broth to a boil in a large saucepan.
Reduce heat to low, cover, and simmer at the lowest
bubble until the water is absorbed and the rice is
tender, about 50 minutes. Remove from the heat and let
stand, covered, for 10 minutes. While the rice is
standing, heat oil in a large nonstick skillet over
medium heat. Add meat and cook, stirring, until it
begins to brown, about 5 minutes.

Add onion, celery, green and red bell pepper and garlic
and cook, stirring, until the onion is soft, about 5
minutes more. Stir in thyme, cayenne to taste and salt.
Stir the meat into the rice and serve.

Makes 6 servings (except at my house)

RECIPE FROM: http://www.eatingwell.com (adapted)

Uncle Dirty Dave's Kitchen

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... I'm a little tagline. When I grow up I wanna be a novel.

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* Origin: Prism bbs (1:261/38)