Wild Rice and Vegetable CasseroleEn Español (Spanish Version)
Serving Size¼ of recipeCalories
15 gSaturated Fat7 gSodium
379 mgTotal Carbohydrate
48 gDietary Fiber5 gProtein
17 gServings4IngredientsMeasuresWild and long grain rice mix6 ouncesOlive oil2 teaspoonsBrussels sprouts, trimmed and outer leaves removed2 cupsGreen beans, trimmed2 cupsSalt¼ teaspoonPart-skim mozzarella, shredded¾ cupGoat cheese, crumbled4 ouncesDried cranberries2 tablespoonsWalnuts, chopped2 tablespoons
Not a fan of Brussels sprouts? Substitute another vegetable of your choice.
DirectionsCook 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