The Rice Diet Renewal: A Healing 30-Day Program For Lasting Weight Loss

recipes 251

The texture should be loose but not liquid, and the ingredients

should hold together but not be stiff. Add a little more oatmeal if

the mixture is too liquid and a little more water if it is too stiff. Spray

a 6 - muffi n tin with vegetable oil cooking spray. Spoon the muffi n

mixture into the tins and bake for 15 minutes or until browned

on top. Turn off the heat and let the muffi ns sit in the oven for

10 minutes.

The muffi ns can be refrigerated for 2 to 3 days or kept in the

freezer for 2 to 3 months.

Yield: 6 muffi ns (1 muffi n per serving)

Each serving contains approximately: Calories 125 (11% from fat), Protein

3.3 g, Fat 1.5 g, Cholesterol 0 mg, Carbohydrate 22.4 g, Sodium 1.8 mg

Allowances: 1 starch + ¾ fruit

Barley Mushroom Soup

2 cups diced onions

2 cups diced carrots

4 stalks celery, diced

5 medium portobello mushrooms, diced

2 tablespoons extra - virgin olive oil

4 teaspoons minced garlic

4 teaspoons dried parsley

1 ½ teaspoons dried thyme

1 teaspoon freshly ground black pepper

5 quarts no - salt vegetable stock

4 cups pearled barley

In a skillet over medium heat, saut é the onions, carrots, celery, and

portobellos in olive oil until they ’ re tender. Add the garlic, parsley,

thyme, and pepper and cook another minute or two. Transfer the

saut é ed ingredients to a soup pot. Add the stock and barley. Bring

the soup to a boil, reduce the heat, and simmer, partially covered,

until the barley is cooked, about 45 minutes to 1 hour.

Yield: 10 servings (6 ounces per serving)

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