|Wild and long grain rice mix||6 ounces|
|Olive oil||2 teaspoons|
|Brussels sprouts, trimmed and outer leaves removed||2 cups|
|Green beans, trimmed||2 cups|
|Part-skim mozzarella, shredded||¾ cup|
|Goat cheese, crumbled||4 ounces|
|Dried cranberries||2 tablespoons|
|Walnuts, chopped||2 tablespoons|
- Cook rice according to package directions, but omitting salt and spice packet (if included).
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add the Brussels sprouts and sauté for 2-3 minutes. Cover and reduce heat to medium; cook, stirring occasionally, until tender, about 5-6 minutes. Add green beans and sauté another 2-3 minutes, uncovered. Season with salt.
- Layer the rice, vegetables, cheeses, walnuts, and cranberries in a baking or casserole dish. Bake at 350˚F for about 25 minutes, until cheese is melted.
3 starches; 2 vegetables; 2 medium-fat meat substitutes; 1 fat
|Serving Size||¼ of recipe|
|Saturated Fat||7 g|
|Dietary Fiber||5 g|
Many medical groups felt that early exposure to certain foods like peanuts increased a child's risk of developing food allergies. However, newer research including this trial suggest that early exposure may actually decrease the risk of developing food allergies.
Breastfeeding May Decrease the Risk of Childhood Obesity
Tonsillectomy May Reduce Number of Sore Throat Days in Children
Research Review Finds Little Support for Nearly Half of Medical Talk Show Recommendations