Wild Rice Medley

Name: Wild Rice Medley
Prep time: 1 h 15 min
Cook time: 30 min
Total time: 1 h 45 min
Yield: 8 servings.
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

For an autumn feel at any meal, serve this distinctive side dish starring wild rice. The recipe comes from Antonia Seguin of Westlock, Alberta.

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

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.
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.
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.

Nutrition Facts

1/2 cup: 110 calories, 3g fat (0 saturated fat), 3mg cholesterol, 48mg sodium, 17g carbohydrate (0 sugars, 0 fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Wild Rice Medley in Taste of Home October/November 1999