Wild Rice and Vegetable Casserole
An interesting and easy wild rice and vegetable casserole using veggies and cheeses that are heartburn-friendly.
Prep Time: 15 minutes
Cook Time: 35 minutes
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
Salt, ¼ teaspoon
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.
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