Diabetic Side Dish of the Week – Creamy Corn Salad

November 28, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is a Creamy Corn Salad. To make this dish you’ll be needing Ears of Corn, Low Fat Cottage Cheese, Nonfat Mayonnaise, Red Pepper, Parsley, Black Pepper, Dried Dill, and Cherry Tomatoes. Pass the Corn…..Salad! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Creamy Corn Salad
This salad is a light side dish that boasts great color and wonderful flavor, showcasing the sweetness of corn with the freshness of the parsley and red pepper. Mix it all up with a few simple ingredients, and you have a surefire crowd pleaser that pairs well with any main meal.

Ingredients
Preparation time: 10 minutes
Cooking time: 8 minutes.

4 ears of corn, about 6–8 inches in length
1/2 cup low-fat cottage cheese
2 tablespoons nonfat mayonnaise
1/2 medium red pepper, diced
1/4 cup chopped fresh parsley
1/2 teaspoon black pepper
1/2 teaspoon dried dill or 1 teaspoon chopped fresh dill
6 cherry tomatoes

Directions
Yield: 4 servings
Serving size: 1/2 cup

1 – Fill a large saucepan or stockpot 2/3 full with water. Bring to a boil over high heat. While water heats, remove husks and silk from corn, then add corn to boiling water, cooking it no more than 8 minutes. Carefully remove with tongs and allow to cool to room temperature on a plate. In a blender or food processor, puree cottage cheese until smooth. Using a sharp knife, slice corn kernels off cobs and place in a small mixing bowl (yield should be about 2 cups). Add cottage cheese, mayonnaise, red pepper, parsley, black pepper, and dill and stir to combine. Pour into serving dish. Slice cherry tomatoes in half and place around the rim of the dish as a garnish. Chill prior to serving if desired, or serve at room temperature.

Nutrition Information:
Calories: 183 calories, Carbohydrates: 33 g, Protein: 8 g, Fat: 2 g, Saturated Fat: 0 g, Cholesterol: 1 mg, Sodium: 218 mg, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/salads/creamy-corn-salad/

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Diabetic Dish of the Week – Tempting Crock-Pot Turkey Breast With Pineapple Sweet and Sour Sauce

November 23, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Tempting Crock-Pot Turkey Breast With Pineapple Sweet and Sour Sauce. To make this week’s recipe you’ll be needing Turkey Breast Salt, Black Pepper, Unsweetened Pineapple Juice, Brown Sugar, Lite Soy Sauce, and Cornstarch. There’s 137 calories and 3 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Tempting Crock-Pot™ Turkey Breast With Pineapple Sweet and Sour Sauce
If you’re looking for a main course that requires minimal preparation, be sure to try this tantalizing recipe — it’s a new twist on your traditional turkey dish!

Ingredients
Preparation time: 10 minutes
Cooking time: 5 hours.

5-pound turkey breast
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup unsweetened pineapple juice
1 tablespoon plus 1 teaspoon packed brown sugar
1 tablespoon lite soy sauce
1 teaspoon cornstarch

Directions
Yield: 16 servings
Serving size: 4 ounces

* Place turkey breast in Crock-Pot, lift skin, and sprinkle with salt and pepper. Do not add any liquid to Crock-Pot. Cover Crock-Pot, and cook on high for approximately 5 hours, or until breast is tender and cooked through (cooking time will be increased if lid is removed frequently). Remove skin and bones and discard. Return turkey to Crock-Pot to keep warm. Whisk together pineapple juice, brown sugar, soy sauce, and cornstarch in a small saucepan. Place pan over medium-high heat and whisk constantly until thickened just slightly (about 2–3 minutes); sauce thickens more with cooling. Remove turkey from Crock-Pot, drain off juices, slice turkey onto serving platter, drizzle with pineapple sauce, and serve.

Nutrition Information:
Calories: 137 calories, Carbohydrates: 4 g, Protein: 28 g, Fat: 1 g, Saturated Fat: <1 g, Sodium: 160 mg, Fiber: <1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/tempting-crock-pot-turkey-breast-with-pineapple-sweet-and-sour-sauce/

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Wild Rice, Mushroom, and Cranberry Dressing

November 20, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I have a recipe for a Wild Rice, Mushroom, and Cranberry Dressing. It’s getting to that time of year when Dressings are an important part of your Dinner Menus. So I have a recipe for a Wild Rice, Mushroom, and Cranberry Dressing to pass along. To make this Dressing you’ll be needing Water, Salt, Wild Rice, Olive Oil, Mushrooms, Red Onion, Celery, Dried Cranberries, Pecans, Sage, and Black Pepper. The Dressing is 121 calories and 21 carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Wild Rice, Mushroom, and Cranberry Dressing
No offense to traditional stuffing, but this dressing is sure to be a highlight this season. This dish will beautifully complement your holiday turkey — and, best of all, no one will believe this indulgent side contains only 121 calories per serving.

Ingredients
3 cups water
1 teaspoon salt, divided
1 cup wild rice
1 tablespoon olive oil
1 cup chopped shiitake or button mushrooms
1 small red onion, finely chopped
1 stalk celery, finely chopped
1/2 cup dried cranberries
1/2 cup chopped toasted pecans (optional)*
1/2 teaspoon minced fresh sage or 1/8 teaspoon dried sage
1/8 teaspoon black pepper

Directions
Yield: 8 servings
Serving size: 1/8 of recipe

1 – Bring water and 1/2 teaspoon salt to a boil in medium saucepan. Stir in rice. Reduce heat to low; cover and cook 45 minutes or until rice is tender. Drain.

2 – Preheat oven to 325°F. Spray 2-quart baking dish with nonstick cooking spray.

3 – Heat oil in large nonstick skillet over medium heat. Add mushrooms, onion, and celery; cook and stir 7 to 10 minutes or until vegetables are tender. Stir in rice, cranberries, pecans, if desired, remaining 1/2 teaspoon salt, sage and pepper. Spoon into prepared casserole.

4 – Bake 20 minutes or until heated through.

*To toast pecans, spread in single layer in heavy-bottomed skillet. Cook over medium heat 1 to 2 minutes, stirring frequently, until nuts are lightly browned. Remove from skillet immediately. Cool before using.

Nutrition Information:
Calories: 121 calories, Carbohydrates: 23 g, Protein: 3 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 297 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/wild-rice-mushroom-and-cranberry-dressing/

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Wild Idea Buffalo Recipe of the Week – Buffalo Pot Roast

November 10, 2021 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a Buffalo Pot Roast. It’s a Fall/Winter Comfort Food Classic – Buffalo Pot Roast! Made using the Wild Idea Buffalo Chuck Roast. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021! https://wildideabuffalo.com/

Buffalo Pot Roast
Nothing represents “comfort food” more than a traditional pot roast. Wild Idea’s 100% grass-fed, rich and slightly sweet bison roast, braised until tender and juicy, nestled in a bed of potatoes and carrots, and covered with pan gravy, says it all! Always a favorite, but this savory, one pot meal is a wonderful way to welcome the fall! (Serves 6 to 8)

Ingredients:
1 – 3 pound Wild Idea Buffalo 3 Lbs. Chuck Roast
2 – tablespoons olive oil
2 – teaspoons sea salt
2 – teaspoons black pepper
2 – teaspoons garlic powder
2 – teaspoons thyme, or two to three sprigs fresh thyme *I use half fresh & half-dried.
1 – teaspoon rosemary, or one to two small fresh sprigs *I use half fresh & half-dried.
1 – teaspoon oregano, or one sprig oregano *I use half fresh & half-dried.
2 – onions, 1 diced and 1 quartered
1 to 2 tomatoes, coarse chopped
5 – cups buffalo, vegetable or organic beef stock
2 – bay leaves
6 – potatoes, quartered
3 – celery stalks, quartered
4 to 6 – carrots, peeled and quartered
½ – cup red wine
1 – tablespoon corn starch, or more if needed

Preparation:

1) Preheat oven to 225°. Rinse bison roast, pat dry and remove string. *Removing string is optional; I usually remove for this preparation, so I don’t loose the seasoning in removing after cooking.

2) Mix all the dried seasonings together. Rub the roast with 1 tablespoon of the olive oil, and rub the dried seasoning into the roast.

3) In a heavy pot over high heat, heat the remaining tablespoon of the olive oil. Place the seasoned roast into the hot oil and brown for 5 minutes. Turn roast 3 times, searing for 5 minutes each. *Positioning roast up against the pan sidewalls will help in browning the whole roast.

4) Move the roast to the side and add the chopped onions, lifting the roast so onions cover the bottom and stir occasionally. Allow the onions to cook for about 5 minutes.

5) Add the chopped tomatoes around the roast, the bay leaf, and pour in the stock. Let the stock come to a full boil, then cover and turn off the heat.

6) Transfer covered roast into the preheated oven on the middle rack. Braise the buffalo pot roast for 6 hours.

7) During the last half hour of cooking, add the potatoes, pushing them down into the juices. Cover and increase heat to 375°.

8) Cook the potatoes for 15 minutes, then, add the celery, onion, and carrots. Cover and cook for an additional 15 minutes. Check the vegetables to insure they are cooked through, but still slightly firm. Continue to cook for a few more minutes if needed.

9) Remove the pot roast from the oven, and transfer the roast and the vegetables to a cutting board or platter. Cover with foil.

10) Place the pot with the juices on the stovetop over medium high heat. Bring to a boil. Mix the cornstarch into the wine, and whisk into the bubbling pan juices. If the gravy is not to your desired thickness add more wine/cornstarch mix, until desired consistency is achieved. Season to taste.

11) Carve the roast and pass with gravy and crusty bread.
https://wildideabuffalo.com/blogs/recipes/54660929-buffalo-pot-roast

Appetizer of the Week – Roasted Garlic and Spinach Spirals

October 30, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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This week’s Appetizer of the Week is Roasted Garlic and Spinach Spirals. To make this week’s recipe you’ll be needing Garlic, White Beans, Dried Oregano, Black Pepper, Ground Red Pepper, Spinach Leaves, and Flour Tortillas. There’s 139 calories and 24 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Roasted Garlic and Spinach Spirals
These tasty spirals provide a flavorful appetizer for your next springtime supper. Just be sure to make plenty because these morsels are guaranteed to be a hit.

Roasted Garlic and Spinach Spirals

Roasted Garlic and Spinach Spirals
These tasty spirals provide a flavorful appetizer for your next springtime supper. Just be sure to make plenty because these morsels are guaranteed to be a hit.
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Ingredients
1 whole head garlic
1 can (about 15 ounces) white beans, rinsed and drained
1 teaspoon dried oregano
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
3 cups spinach leaves, finely shredded
7 (7-inch) flour tortillas

Directions
Yield: 10 servings
Serving size: 4 spirals

1 – Preheat oven to 400°F. Trim top off garlic; discard. Moisten head of garlic with water; wrap in foil. Bake 45 minutes or until garlic is softened; cool completely.

2 – Squeeze garlic into food processor or blender; discard skins. Add beans, oregano, black pepper, and ground red pepper; process until smooth. Stir in spinach.

3 – Spread mixture evenly onto tortillas; roll up jelly-roll style. Cover and refrigerate 1 to 2 hours.

4 – To serve, trim 1/2 inch off ends of rolls; discard. Cut rolls into 1-inch pieces.

Nutrition Information:
Calories: 139 calories, Carbohydrates: 25 g, Protein: 6 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 293 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snack/roasted-garlic-spinach-spirals/

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* Weight Self-Management: Everything to maintain a healthy diet
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Diabetic Dish of the Week – Orange-Glazed Pork Chops With Butternut Squash and Cranberries

October 26, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is an Orange-Glazed Pork Chops With Butternut Squash and Cranberries. To make this week’s Dish you’ll be needing Olive Oil, Butternut Squash, Orange Juice, Reduced Sugar Orange Marmalade, Dried Cranberries, Boneless Center Cut Pork Chops, Salt, and Black Pepper. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Orange-Glazed Pork Chops With Butternut Squash and Cranberries
Get in a fall frame of mind with this delightfully colorful dinner, featuring the seasonal flavors of butter squash and juicy cranberries!

Ingredients
2 teaspoons olive oil
3 cups cubed peeled butternut squash
1/4 cup orange juice
4 tablespoons reduced-sugar orange marmalade, divided
1/4 cup dried cranberries
4 boneless center-cut pork chops (about 1/4 pound each), trimmed of fat
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions
Yield: 4 servings
Serving size: 1 pork chop with 1/2 cup squash mixture

1. Heat oil in large nonstick skillet over medium heat. Add squash; cook, covered, stirring occasionally, 15 minutes, or until tender. Stir in orange juice, 2 tablespoons orange marmalade, and cranberries. Cook, uncovered, 1 minute, or until almost all liquid evaporates.

2. Meanwhile, heat large heavy skillet over medium-high heat. Sprinkle pork chops with salt and pepper; cook 3 to 4 minutes per side, or until barely pink in center (155°F).

3. Add remaining 2 tablespoons marmalade; as marmalade melts, turn chops until coated. Serve pork with squash.

Nutrition Information:
Calories: 265 calories, Carbohydrates: 23 g, Protein: 26 g, Fat: 8 g, Saturated Fat: 2 g, Cholesterol: 71 mg, Sodium: 209 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/orange-glazed-pork-chops-with-butternut-squash-cranberries/

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Kitchen Hint of the Day!

October 10, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Kicked up Mashed Potatoes…….

Next time you make Mashed Potatoes try this; Squeeze some fresh lemon juice into your Mashed Potatoes instead of butter or oil. Season with freshly ground black pepper for a no added fat mash that is flavorful and goes great with roast chicken.

Diabetic Side Dish of the Week – Tangy Steamed Green Bean Salad

September 26, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is a Tangy Steamed Green Bean Salad. To make this week’s recipe you’ll be needing Whole Green Beans, Olive Oil, Red Wine Vinegar, Dijon Mustard, Water Garlic Powder, Black Pepper, Green Onions, and Cherry Tomatoes. There’s 123 calories and 7 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Tangy Steamed Green Bean Salad
Make the most of green bean season with this simple salad! Crisp steamed beans are complemented by red wine vinegar, Dijon mustard, green onions, and cherry tomatoes for a

satisfying side.

Ingredients
Preparation time: 10 minutes
Cooking time: 7 minutes.

1 pound fresh whole green beans, washed, ends trimmed off
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon-style mustard
1 tablespoon water
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
4 green onions, finely chopped
10 cherry tomatoes, cut in half

Directions
Yield: 4 servings
Serving size: 1 cup

1 – Steam green beans in a steamer (or use a steaming basket in saucepan) for about 5 minutes until bright green and still slightly crisp. Immediately rinse under cold running water, until cool to the touch. Drain. Place in a serving dish. In a small bowl, combine olive oil, red wine vinegar, mustard, water, and garlic powder with a small whisk or spoon. Pour over green beans. Add green onions and tomatoes, toss well, and serve.

Nutrition Information:
Calories: 123 calories, Carbohydrates: 12 g, Protein: 3 g, Fat: 7 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 62 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/sides/tangy-steamed-green-bean-salad/

 

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“Meatless Monday” Recipe of the Week – ZUCCHINI ROLL-UPS WITH ROASTED RED PEPPER AND FETA CHEESE

September 20, 2021 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is ZUCCHINI ROLL-UPS WITH ROASTED RED PEPPER AND FETA CHEESE. To make this week’s Dish you’ll be needing Zucchini, Bell Peppers, Canola Oil, Crumbled Feta Cheese, Lemon Juice, Ground Black Pepper, Arugula, and Basil Leaves. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

ZUCCHINI ROLL-UPS WITH ROASTED RED PEPPER AND FETA CHEESE

Ingredients

5 medium zucchini (about 8 oz/250 g each), cut lengthwise into 1/4-inch (0.6-cm) slices*
1 red, orange or yellow bell pepper, cut in half and seeded
1/2 medium red bell pepper, roasted and peeled, or use jarred*
2 Tbsp canola oil (30 mL)
1/3 cup crumbled feta cheese (75 mL)
1 Tbsp lemon juice (15 mL)
1/8 tsp freshly ground black pepper, plus more to taste (0.5 mL)
2 cups baby arugula leaves (2 oz/500 mL lightly packed) (60 g)
1/3 cup lightly packed fresh basil leaves (75 mL)
toothpicks

Directions

1 – Preheat grill or grill pan over medium heat.
2 – Set aside outermost slices of zucchini for another use. Brush inner slices of zucchini and bell pepper halves with canola oil on both sides. Grill until just tender, about 3 minutes per side. Remove from grill to cool and slice pepper halves into thin strips. Zucchini and pepper may be made day ahead and stored in airtight container in refrigerator.
3 – In small bowl of food processor or mini-processor, place roasted red pepper, feta cheese and lemon juice. Process until mixture reaches spreadable consistency. It will not become completely smooth. Stir in black pepper.
4 – Spread about 3/4 tsp (4 mL) of feta mixture onto zucchini slice. Place a few slices of bell pepper about 1/2 inch (1.25 cm) from end of zucchini slice, along with a few arugula leaves and one small or half of large basil leaf. Roll up and insert toothpick to hold roll. Repeat with rest of zucchini slices.
5 – Serve immediately or store in airtight container in refrigerator for up to one day. Allow to come to room temperature before serving.
* Tips: Five medium zucchini yields just the right number of slices. Buy an extra zucchini if you would like to have some room for error. You can use jarred roasted red pepper instead of preparing your own but be sure to rinse and drain it really well to avoid extra liquid in the spread.

NOTES:
Tender, grilled zucchini makes a delicious wrapper for crisp, colorful vegetables, fresh herbs and a creamy feta spread – all rolled into beautiful, bite-sized bundles. It is a true veggie celebration with grilled, roasted and fresh produce in each mouthwatering bite.

Recipe Yield: Yield: 8 servings (24 roll-ups).Serving size: 3 roll-ups.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 70
Fat: 5 grams
Saturated Fat: 1.5 grams
Fiber: 1 grams
Sodium: 135 milligrams
Cholesterol: 5 milligrams
Protein: 3 grams
Carbohydrates: 4 grams
https://diabeticgourmet.com/diabetic-recipe/zucchini-roll-ups-with-roasted-red-pepper-and-feta-cheese

Apple Ginger Brown Rice

September 5, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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Here’s a recipe for an Apple Ginger Brown Rice. To make this recipe you’ll be needing Extra Virgin Olive Oil, Onion, Brown Rice, Fresh Ginger, Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice, MAGGI Instant Chicken Flavor Bouillon, Golden Raisins, Black Pepper, and Green Onions. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Apple Ginger Brown Rice
This apple and ginger-flavored brown rice recipe is a simple and flavorful side dish that will work well with just about any meal. Unlike white rice, brown rice retains the nutritious bran and germ covering of the rice grain.

Recipe Ingredients:
2 tablespoons extra virgin olive oil
1 cup finely diced onion
1 cup uncooked brown rice
1 1/2 to 2 teaspoons peeled, finely chopped fresh ginger
2 cups water
1 cup Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice
1 1/2 teaspoons MAGGI Instant Chicken Flavor Bouillon
1/4 cup golden raisins or currants
Ground black pepper
Sliced green onions (optional)

Cooking Directions:
1 – Heat oil in large saucepan over medium-high heat. Add diced onion; cook, stirring frequently, for 3 minutes or until soft.
2 – Stir in rice and ginger. Add water, Juicy Juice and bouillon. Bring to a boil; reduce heat to low. Cover; cook for 40 minutes or until most of liquid is almost absorbed and rice is almost tender. Remove from heat.
3 – Stir in raisins. Cover; let stand for 5 minutes. Fluff with fork; season with pepper. Garnish with green onions.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories: 160 Calories from Fat: 35 Total Fat: 4 g Saturated Fat: 0.5 g Cholesterol: 0 mg Sodium: 190 mg Carbohydrates: 28 g Dietary Fiber: 1 g Sugars: 7 g Protein: 2 g.
https://www.cooksrecipes.com/sidedish/apple_ginger_brown_rice_recipe.html

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