Wild Rice and Vegetable Casserole
Nutrition Facts
| Serving Size |
¼ of recipe |
|
Calories
|
390 |
|
Total Fat
|
15 g |
| Saturated Fat |
7 g |
|
Sodium
|
379 mg |
|
Total Carbohydrate
|
48 g |
| Dietary Fiber |
5 g |
|
Protein
|
17 g |
Ingredients and Preparation
| Ingredients |
Measures |
| 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 |
| Salt |
¼ teaspoon |
| Part-skim mozzarella, shredded |
¾ cup |
| Goat cheese, crumbled |
4 ounces |
| Dried cranberries |
2 tablespoons |
| Walnuts, chopped |
2 tablespoons |
Tip:
Not a fan of Brussels sprouts? Substitute another vegetable of your choice.
Directions
- 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.
Exchanges
3 starches; 2 vegetables; 2 medium-fat meat substitutes; 1 fat