Title: Vegetarian Rice Casserole
Categories: None
Yield: 6 servings

1 tb Red wine or broth
2 Onions; chopped
2 Celery stalk; chopped
1/2 c Green bell pepper; seeded
-and chopped
14 1/2 oz Canned diced tomatoes
1/2 c Parsley; minced
1 ts Dried thyme leaves
1/4 ts Freshly ground black pepper
2 1/2 c Cooked brown rice
2 c Cooked wild rice
1 c 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 minutes. 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.

Recipe by: Weight Watchers: Simply the Best, revised

Posted to fatfree digest by Kathleen on Feb 2,
1999, converted by MM_Buster v2.0l.