1/2 c. onion, chopped
1/2 c. celery, chopped
1/2 c. green pepper, chopped
2 tbsp. reduced-calorie butter
2 1/2 c. cooked rice
1 c. cooked, chopped broccoli
1 tsp. salt
2 tbsp. parsley, chopped
Fresh parsley sprigs (optional)

Combine onion, celery and green pepper; saute mixture in butter in nonstick skillet. Add rice, broccoli, salt and parsley; stir well. Pour into warm nonstick 5-cup ring mold, and turn out onto serving platter. Garnish with sprigs of parsley before serving, if desired. Yield: 9 servings. Each Serving: 1/2 cup. Each serving may be exchanged for: 1 Bread.

From: Cookbook for Diabetics and Their Families.