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rice-casserole-2 recipe

Date: Tue, 2 Feb 1999 11:47:35 -0800
From: Kathleen (schuller@ix.netcom.com)

I'm spending this week in Florida with my mother who just returned home
from the hospital with strict instructions to eat a high fiber diet.  I
made the following casserole for dinner last night.  It is the recipe that
was being passed around the office last week and has over 5 grams of fiber.
 The leftovers are in four small ziplock bags and frozen so that she can
reheat them when there isn't someone here to cook for her.

As a Minnesotan, I really love this south Florida sun!

                     *  Exported from  MasterCook  *

                      Vegetarian Rice Casserole

Recipe By     : Weight Watchers:  Simply the Best, revised
Serving Size  : 6    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    red wine or broth
   2      each          onions -- chopped
   2      each          celery stalk -- chopped
     1/2  cup           green bell pepper -- seeded and chopped
  14 1/2  ounces        canned diced tomatoes
     1/2  cup           parsley -- minced
   1      teaspoon      dried thyme leaves
     1/4  teaspoon      freshly ground black pepper
   2 1/2  cups          cooked brown rice
   2      cups          cooked wild rice
   1      cup           nonfat cheddar cheese -- shredded

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
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.

kwlacto lacto