• 6 ounces ground bison
• 1/3 cup plus 1 Tbs. breadcrumbs
• 1 clove garlic, crushed
• 3-1/4 Tbs. lite soy sauce
• 1-1/4 tsp. vegetable oil
• 1/2 onion, cut into chunks
• 3/4 bay leaf
• 1/4 cup dry sherry
• 3-1/4 cups water
• 1/4 cup white rice, uncooked
• 1-2/3 cups cabbage, cut into chunks
• 1-1/4 carrots, cut diagonally into 1/4 inch slices
• 1/4 tsp. pepper

Combine first 3 ingredients in a bowl. Stir in 1-1/4 tsp. soy sauce and shape mixture into meatballs. Heat oil in a heavy nonstick skillet over medium high heat. Sauté meatballs 4-5 minutes or until browned on all sides. Remove and drain on paper towels. Combine onion and next 3 ingredients in a stock pot or Dutch oven over medium high heat. Stir in remaining soy sauce. Bring to a boil and stir in rice. Reduce heat to low, cover pan and simmer 10 minutes. Add meatballs and remaining ingredients and return to a boil. Cover and simmer 10 minutes longer, stirring occasionally until rice is tender. Remove bay leaves before serving.

Per serving: calories 245, fat 8.8g, 33% calories from fat, cholesterol 35mg, protein 14.0g, carbohydrates 25.2g, fiber 2.5g, sugar 3.6g, sodium 584mg, diet points 5.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.0, Fruit: 0.0, Bread: 1.1, Lean meat: 1.6, Fat: 0.5, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Riesling, Cabernet Sauvignon, or Burgundy.