| 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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