Wild Rice and Vegetable Casserole
|Serving Size||¼ of recipe|
|Total Fat||15 g|
|Saturated Fat||7 g|
|Total Carbohydrate||48 g|
|Dietary Fiber||5 g|
|Wild and long grain rice mix||6 ounces|
|Olive oil||2 teaspoons|
|Brussels sprouts, trimmed and outer leaves removed||2 cups|
|Green beans, trimmed||2 cups|
|Part-skim mozzarella, shredded||¾ cup|
|Goat cheese, crumbled||4 ounces|
|Dried cranberries||2 tablespoons|
|Walnuts, chopped||2 tablespoons|
Not a fan of Brussels sprouts? Substitute another vegetable of your choice.
- Cook rice according to package directions, but omitting salt and spice packet (if included).
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add the Brussels sprouts and sauté for 2-3 minutes. Cover and reduce heat to medium; cook, stirring occasionally, until tender, about 5-6 minutes. Add green beans and sauté another 2-3 minutes, uncovered. Season with salt.
- Layer the rice, vegetables, cheeses, walnuts, and cranberries in a baking or casserole dish. Bake at 350˚F for about 25 minutes, until cheese is melted.
3 starches; 2 vegetables; 2 medium-fat meat substitutes; 1 fat
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