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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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:
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. Yield: 8 servings.
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