Wild Rice and Peppers
Easy to make to cook wild rice stove top when out of oven space. I think about this festive wild rice casserole recipe during the holidays but truly, it’s year round healthy wild rice recipes.
Servings
8(3/4 cup) servings
Servings
8(3/4 cup) servings
Ingredients
  • 1(6-ounce) box long-grain and wild rice mix
  • 2tablespoons olive oil
  • 1in red bell peppercored, sliced long, thin slices
  • 1in green bell peppercored, sliced long, thin slices
  • 1/2pound sliced mushrooms
  • 1/2cup cooked white rice
  • 1bunch green onionschopped
Instructions
  1. Cook wild rice according to package directions; set aside.

  2. In large nonstick skillet, heat oil and sauté red and green peppers, and mushrooms until tender, 5 – 7 minutes. Stir in both cooked rice, and green onion.
Recipe Notes

Per Serving: Calories 163, Calories from Fat 35%, Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 352mg, Carbohydrate 23g, Dietary Fiber 2g, Sugar 3g, Protein 4g, Diabetic Exchanges: 1.5 starch, 1 fat

Nutritional Nugget: The carotenoid-rich bell pepper provides powerful protection helping reduce the risk for certain cancers and boosting the immune system.

Terrific Tip: For an even quicker version, try using instant wild rice; it tastes just as good.