Recipe for cooking vegetarian rice casserole

Low-Fat and Low-Calorie Recipes :: Side Dishes

Vegetarian Rice Casserole

Source: WW - Simply the Best cookbook

1 Tbsp. extra virgin olive oil
2 onions, chopped
2 stalks celery, chopped
1/2 green bell pepper, seeded and chopped
1 (14.5 oz.) can diced tomatoes (no salt added)
1/2 C. minced parsley
1 tsp. dried thyme
1/4 tsp. freshly ground black pepper
2 1/2 C. cooked brown rice
2 C. cooked wild rice
1 C. shredded reduced-fat Cheddar cheese

Preheat the oven to 350 degrees F.

In a lrg. nonstick skillet, heat the oil. Add the onions, celery and bell pepper; cook, stirring as needed, until softened, 5 - 6 min. Add the tomatoes, parsley, thyme and black pepper; bring to a boil. Stir in the rices; transfer to a 3-qt. casserole. Cover with foil and bake 10 min.; uncover and sprinkle with the cheese. Bake until the cheese is melted, about 3 min. longer.

Servings 5 - 5 WW points per servings

Per Servings: 235 Cal., 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