Almond Wild Rice

3/4 cup wild rice
1 1/2 cups chicken broth
1 teaspoon walnut oil
1 celery stalk, chopped
1/2 cup sliced mushrooms
2 tablespoons toasted slivered almonds

In a medium size saucepan, bring rice and broth to a boil. Reduce heat and simmer, covered, 35 minutes or until rice is tender. Drain, if necessary. Meanwhile, heat walnut oil in a small nonstick skillet and saute celery and mushrooms about 5 minutes. Fluff rice with a fork and add sauteed vegetables. 4 servings.

Nutritional Information Per Serving:
Calories: 147, Cholesterol: 0 mg, Carbohydrate: 24 g, Protein: 5 g, Sodium: 10 mg, Fat: 4 g
Diabetic Exchanges: 1 Starch/Bread, 1 Vegetable, 1/2 Fat