Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
5 cups Brown, wild rice; cooked and cooled to room temperature
4 small Yellow summer squash (round or crook neck)
4 small Green summer squash (patty pan or zucchini)
6 ounces Natural, shelled American pistachios
2 teaspoon Chopped tarragon or 1 tsp. dried tarragon
1/2 teaspoon Dried sage
1/4 cup Chopped scallions or chives
3 tablespoons Rice wine vinegar
1 tablespoons Prepared mustard
2 teaspoon Honey
3 tablespoons Vegetable oil
1/2 teaspoon White pepper
Wash and thinly slice squash. Arrange in fan pattern around plates. In small bowl whisk together all dressing ingredients, then toss with rice and spoon mixture over squash.