Serving Size ¼ of recipe
Total Fat 15 g
Saturated Fat 7 g
Sodium 379 mg
Total Carbohydrate 48 g
Dietary Fiber 5 g
Protein 17 g
Ingredients and Preparation
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.
- 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.