Wild Rice Medley

Name: Wild Rice Medley
Ingredients: 1-3/4 cups reduced-sodium chicken broth; 1 teaspoon dill weed; 1/2 teaspoon dried basil; 1/8 teaspoon pepper; Pinch dried thyme; 3/4 cup uncooked wild rice; 1 cup chopped green pepper; 1 small onion, chopped; 1 tablespoon olive oil; 1 garlic clove, minced; 6 fresh mushrooms, sliced; 1 large tomato, diced; 1/4 cup shredded part-skim mozzarella cheese

13 ingredients

3 steps

Ingredients

1-3/4 cups reduced-sodium chicken broth
1 teaspoon dill weed
1/2 teaspoon dried basil
1/8 teaspoon pepper
Pinch dried thyme
3/4 cup uncooked wild rice
1 cup chopped green pepper
1 small onion, chopped
1 tablespoon olive oil
1 garlic clove, minced
6 fresh mushrooms, sliced
1 large tomato, diced
1/4 cup shredded part-skim mozzarella cheese

Directions

1

In a large saucepan, combine broth and seasonings; bring to a boil. Add rice; cover and simmer for 55-60 minutes or until liquid is absorbed.
2

In a large skillet, saute green pepper and onion in oil. Add garlic; cook 1 minute longer. Add mushrooms; saute until tender. Stir in rice and tomato.
3

Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 25 minutes. Sprinkle with cheese. Bake, uncovered, 5 minutes longer or until cheese is melted.