Wild Rice and Vegetable Casserole
|Serving Size||¼ of recipe|
|Total Fat||15 g|
|Saturated Fat||7 g|
|Sodium||379 mg |
|Total Carbohydrate||48 g|
|Dietary Fiber||5 g|
| Wild and long grain rice mix||6 ounces|
||2 teaspoons |
|Brussels sprouts, trimmed and outer leaves removed
||2 cups |
| Green beans, trimmed
| Salt||¼ teaspoon|
Part-skim mozzarella, shredded
||¾ cup |
| Goat cheese, crumbled||4 ounces|
|Walnuts, chopped||2 tablespoons |
Tip: 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.
- 3. Layer the rice, vegetables, cheeses, walnuts, and cranberries in a baking or casserole dish. Bake at 350ÀöF for about 25 minutes, until cheese is melted.
3 starches; 2 vegetables; 2 medium-fat meat substitutes; 1 fat
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