Grilled Venison Chop With Spinach And Sticky Rice Cakes

Grilled Venison Chop With Spinach And Sticky Rice Cakes

Serves: 6
 
 
Main Courses
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Grilled Venison Chop With Spinach And Sticky Rice Cakes, you'll need:
  • STICKY RICE CAKES
  • 1 small onion - (4 oz) finely chopped
  • 2 cups fat-free low-sodium canned chicken broth
  • 1 cup short-grain brown rice
  • 2 scallions white part and
  • 1" green finely minced
  • 2 tbsp minced fresh parsley
  • 1 large egg white
  • 2 tbsp unseasoned dry bread crumbs Refrigerated butter-flavored cooking spray as needed VENISON AND SPINACH
  • 6 venison loin chops
  • 1" thick (abt
  • 5 oz ea)
  • 1/4 cup red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp chopped fresh rosemary
  • 3 juniper berries (optional) Salt (optional) to taste Freshly-ground black pepper to taste
  • 1/4 cup water
  • 3 tbsp fresh lemon juice
  • 1 pinch ground nutmeg
  • 1
  • 1/2 lb fresh spinach washed stemmed and dried

Method

  • In a medium saucepan cook onion and broth over medium heat for 5 minutes
  • Stir in brown rice reduce heat to simmer cover and cook for 25 to 30 minutes until the liquid is absorbed and rice is tender
  • Remove from heat and stir in scallions parsley egg white and bread crumbs
  • Spread the mixture in a shallow dish cover with plastic wrap and refrigerate for 2 to 3 hours until cold.
Nutritional Facts (Per Serving)
392 calories (25% calories from fat), 38 g protein, 11 g total fat (3.1 g saturated fat), 36 g carbohydrate, 114 mg cholesterol, 525 mg sodium.
Source:
Diabetic-Recipes.com. © Diabetic-Lifestyle, 2001.
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