Wild Rice and Vegetable Casserole
Wild Rice and Vegetable Casserole
| Ingredients | Measures |
| Wild and long grain rice mix | 6 oz |
| Olive oil | 2 Tsp |
| Brussels sprouts, trimmed | 2 cups |
| Green beans, trimmed | 2 cups |
| Salt | 1/4 Tsp |
| Part-skim mozzarella, shredded | 3/4 cup |
| Goat cheese, crumbled | 4 oz |
| Dried cranberries | 2 Tbs |
| Walnuts, chopped | 2 Tbs |
Tip: Not a fan of Brussels sprouts? Substitute another vegetable of your choice.
Directions:
1. Cook rice according to package directions, but omitting salt and spice packet (if included).
2. Meanwhile, heat oil in a large nonstick skillet over mediumhigh 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.
3. 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.
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