Vegetarian rice casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Red wine or broth |
| 2 | Onions; chopped | |
| 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 |
Directions
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.