Wild Rice Salad with Dried Cherries.

When my husband was first "diagnosed" with borderline diabetes 9 years ago... I found myself at Wal-mart in the cookbook section looking for anything to help me feed my husband... and not push him over the edge into diabetesland. Not a peaceful place to be. I found the Betty Crocker's Diabetes Cookbook... bought it... and tried to live by it for the next few months.

 

It helped, and had a lot of yummy stuff in it. Yummy stuff that left us satisfied. So, that's good. And of course now that I've educated myself even more on the subject - we've found something that works even better for us. Something that has changed my husbands "diagnosis" completely... and made those sugar levels just like yours and mine. Miracle? Somewhat. But I know it's because of some healthy eating on his part.

 

Anyhow, this is one we always come back to. And I love it because it 's good. But it reminds me of a time when I was close to loosing all hope and deeply concerned about the health of my most favorite person in the whole wide world. It's good to be reminded of where you've come from and how far you've traveled.

 

1 1/2 cups long-grain and wild rice

1 apple, chopped

1 green bell pepper, chopped

1 stalk of celery, chopped

1/3 cup dried cherries, chopped (or craisins)

2 tablespoons soy sauce

2 tablespoons water

2 teaspoons sugar

2 teaspoons cider vinegar

1/3 cup dry-roasted peanuts, toasted

 

Cook rice according to directions, and spread evenly in thin layer on a large cookie sheet to cool. Let stand 10 to 12 minutes.

 

Mix apple, bell pepper, celery and cherries/craisins in a large bowl. Mix soy sauce, water, sugar and vinegar in small bowl until sugar is dissolved. Add rice and soy sauce mixture to apple mixture. Gently toss until coated. Add peanuts. Gently toss.