Vegetarian rice casserole

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.

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