Date: Tue, 2 Feb 1999 11:47:35 -0800
From: Kathleen (firstname.lastname@example.org)
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
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.