From Paulette Vickery's Recipe Collection

WW: VEGETARIAN RICE CASSEROLE

main dish, vegetables

1 tablespoon olive oil
2 each onions, chopped
2 each ribs celery, chopped
1/2 each green bell pepper, chopped
1 can diced tomatoes, 14oz
1/2 cup minced flat parsley
1 teaspoon dried thyme leaves
1/4 teaspoon black pepper
2 1/2 cup cooked brown rice
2 cup cooked wild rice
1 cup shreaded low fat cheddar

Preheat oven to 350 degrees. Heat oil in a large nonstick skillet. Add onions, celery, and bell pepper. Cook until vegetables are softened, 3-5 minutes. Add tomatoes, parsley, thyme, and black pepper, and bring mixture to a boil. Stir in the rices. Transfer rice mixture to a pammed 3 quart casserole. Cover, and bake 10 minutes. Uncover and sprinkle with the cheese. Bake until cheese is melted, about 3 minutes. Per serving: calories 235, total fat 5 G, saturated fat 0 G, cholesterol 3 MG, sodium 326 MG, carbohydrate 38 G, fiber 3 G, protein 10 G, calcium 202 MG, points 5.

Yield: 6 servings





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