It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Green Rice With Winter Squash

Source: dLife

Green rice and winter squash made with onion, garlic, spinach, and parsley.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	231.0

Total Carbs	43.4 g

Dietary Fiber	3.7 g

Sugars	3.1 g

Total Fat	4.2 g

Saturated Fat	0.5 g

Unsaturated Fat	1.2 g

Potassium	332.7 mg

Protein	5.0 g

Sodium	414.6 mg

Dietary Exchanges 4.2 Fat, 0.7 Vegetables, 2.3 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

1.0
1 tbsp canola oil 1.0
1 each medium onions 3.0
3 each medium garlic cloves 1.0
1 each whole jalapeno pepper 3.0
3 cup fresh chopped spinach 3.5
3 1/2 cup cold water 2.0
2 cup winter squash, cubed 1.5
1 1/2 cup long grain brown rice 1.5
1 1/2 tsp ground cumin 1.0
1 tsp salt 0.5
0 1/2 tsp black pepper 0.25
0 1/4 cup chopped parsley 4.0
4 each fresh green onions

Directions

Using a medium saucepan, heat oil over medium heat. Add onion, garlic, and jalapeno, and cook, stirring often, until vegetables begin to soften, about 5 minutes.
Add spinach or kale and cook, stirring often, until wilted, about 3 minutes.
Add water, squash, rice, and dry seasoning and bring to a boil. Reduce heat, cover, and simmer until rice and squash are tender and liquid is absorbed, about 20 minutes (if using brown rice, about 30 minutes). Fluff rice with fork and stir in parsley and green onions.