Wild Rice and Vegetable Casserole

Adapted from CooksAid.com

Nutrition Facts

Serving Size	¼ of recipe
Calories	390
Total Fat	15 g
Saturated Fat	7 g
Sodium	379 mg
Total Carbohydrate	48 g
Dietary Fiber	5 g
Protein	17 g

Servings and Times

Servings

Ingredients and Preparation

Ingredients	Measures
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

Tip: Not a fan of Brussels sprouts? Substitute another vegetable of your choice.

Directions
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.

Exchanges
3 starches; 2 vegetables; 2 medium-fat meat substitutes; 1 fat

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