Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Red wine or broth |
| 2 \N | Onions; chopped |
| 2 \N | 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.