| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Vegetarian | 6 | servings | |
INGREDIENTS
| 1 | tb | Red wine or broth |
| 2 | Onions; chopped | |
| 2 | Celery stalk; chopped | |
| 1/2 | c | Green bell pepper; seeded and chopped |
| 14 1/2 | oz | Canned diced tomatoes |
| 1/2 | c | Parsley; minced |
| 1 | ts | Dried thyme leaves |
| 1/4 | ts | Freshly ground black pepper |
| 2 1/2 | c | Cooked brown rice |
| 2 | c | Cooked wild rice |
| 1 | c | Nonfat cheddar cheese; shredded |
INSTRUCTIONS
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@ix.netcom.com> on Feb 2, 1999, converted by MM_Buster v2.0l.
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