50+ Friends Club Cookbook -- Pasta and Rice -- Wild Rice Medley

50+ Friends Club Cookbook
Pasta and Rice

Return to
Cookbook Index | Chapter Index

Wild Rice Medley

From the Kitchen of: Sylvia
Source: Taste of Home (Oct/Nov '99)

1¾	C	Low-sodium chicken broth
1	tsp	Dill weed
1/2	tsp	Dried basil
1/8	tsp	Pepper
	pinch	Dried thyme
3/4	C	Uncooked wild rice
1	C	Chopped green pepper
1	sm	Onion, chopped
1		Garlic clove, minced
1	tbsp	Olive or vegetable oil
6		Fresh mushrooms, sliced
1	lg	Tomato, diced
1/4	C	Reduced-fat shredded mozzarella cheese

In a saucepan, combine broth and seasonings; bring to a boil. Add rice; cover and simmer for 55-60 minutes or until liquid is absorbed.
In a skillet, sauté green pepper, onion and garlic in oil. Add mushrooms; sauté until tender. Stir in rice and tomato.
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.
Yield: 8 servings.