Yield: 6 servings
|1 tablespoon||Red wine or broth|
|2||Celery stalk; chopped|
|½ cup||Green bell pepper; seeded and chopped|
|14½ ounce||Canned diced tomatoes|
|½ cup||Parsley; minced|
|1 teaspoon||Dried thyme leaves|
|¼ teaspoon||Freshly ground black pepper|
|2½ cup||Cooked brown rice|
|2 cups||Cooked wild rice|
|1 cup||Nonfat cheddar cheese; shredded|
1. Preheat oven to 350 degrees F. 2. In a large nonstick skillet, heat the wine or broth. Add the onions, celery and bell pepper; cook, stirring as needed, until softened, 5-6 minutes. 3. Add the tomatoes, parsley, thyme and black pepper; bring to a boil. Stir in the rices; transfer to a 3-quart casserole. Cover with foil and bake 10 minutes; uncover and sprinkle with the cheese. Bake until the cheese is melted, about 3 minutes longer.
Recipe by: Weight Watchers: Simply the Best, revised Posted to fatfree digest by Kathleen <schuller@...> on Feb 2, 1999, converted by MM_Buster v2.0l.