Vegetarian Rice Casserole

Recipe By : Weight Watchers - Simply the Best cookbook

5 Points Per Serving

 

I tried this last night and even my non-veggie family loved it!

1 tablespoon olive oil 2 onions -- chopped

2 stalks celery -- chopped

1/2 green bell pepper -- seeded and chopped

1 can diced tomatoes (no salt added) -- (14.5 oz)

1/2 cup minced parsley

1 teaspoon dried thyme

1/4 teaspoon freshly ground black pepper

2 1/2 cups cooked brown rice

2 cups cooked wild rice

1 cup shredded reduced-fat cheddar cheese

 

Preheat the oven to 350º. In a large nonstick skillet, heat the oil. Add the onions, celery and bell pepper; cook, stirring as needed, until softened, 5 - 6 minutes. 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.

No serving size listed, I am guessing it Serves 5

NOTES : Per Serving: 235 Calories, 5 g Total Fat, 0 g Saturated Fat, 3 mg Cholesterol, 326 mg Sodium, 38 g Total Carbohydrate, 3 g Dietary Fiber, 10 g Protein, 202 mg Calcium.

Shared by: LaLoba64 (Michele)