Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
2 cups Risotto (short grain) rice
4 ¼ cups water
1/8 tsp cinnamon or vanilla
1 tsp sugar (optional)
1 ¼ cup low-fat cream cheese
1 tsp coconut oil
1 tsp honey or agave nectar
½ cup chopped roasted pistachio kernels
Cook rice according to package directions. While rice is still hot, add all other ingredients and mix well. Cover a baking sheet with plastic wrap and spoon rice mixture onto wrap. Wrap tightly with plastic wrap, use a rolling pin to compress the rice. Let it cool to room temperature and place in refrigerator overnight. Remove and cut into 1 inch squares.