Recipe By American Diabetes Association

Cut an acorn squash into rings and steam them. Serve the rice in the center and never miss the meat.

Nutrition Facts: Starch exchanges 0.5, Vegetable exchanges 2, Fat exchanges 1.
Amount per Serving: Calories 125, Calories from Fat 55, Total Fat 6 g, Saturated Fat 0.7 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 170 mg (without added salt)Potassium 290 mg, Total Carbohydrate 16 g, Dietary Fiber 2 g, Sugars 2 g, Protein 4 g, Phosphorus 110 mg.

Servings: 8
Serving size: ½ cup
Preparation time: 10 minutes
Cooking time: 30 minutes

Ingredients

• 1 cup dry packaged wild and white rice blend
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 large celery stalk, chopped
• 1 pound mixed wild mushrooms, stemmed and coarsely chopped
• 1 tablespoon fresh minced thyme
• 1 teaspoon finely minced sage
• Kosher salt and freshly ground black pepper to taste
• ¼ cup minced fresh parsley
• ¼ cup toasted chopped hazelnuts*

Directions

1. Prepare the rice mixture according to 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 sauté for 7 to 8 minutes. Add in the mushrooms, thyme, sage, salt, and pepper, and raise the heat to medium high. Sauté the mushrooms for about 5 minutes, occasionally turning them.

3. Combine the cooked rice mixture with the mushroom blend, mixing well.

4. Garnish with minced parsley and toasted 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.