Wild Rice and Peppers
Wild Rice and Peppers
By Holly Clegg |
January 27, 2015 8:39 pm
Jazz up rice by adding earthy wild rice, mushrooms and colorful peppers. See the video for step-by-step instructions by clicking here .
Recipe courtesy of Holly Clegg’s trim&TERRIFIC® Too Hot in the Kitchen
Diabetic Exchanges: 1.5 starch, 1 fat
Nutritional Nugget: The carotenoid-rich bell pepper provides powerful protection helping reduce the risk for certain cancers and boosting the immune system.
1 (6-ounce) box long-grain and wild rice mix
2 tablespoons olive oil
1 red bell pepper, cored, sliced in long, thin slices
1 green bell pepper, cored, sliced in long, thin slices
1/2 pound sliced mushrooms
1/2 cup cooked white rice
1 bunch green onions, chopped
1
Cook wild rice according to package directions; set aside.
2
In large nonstick skillet, heat oil and sauté red and green peppers, and mushrooms until tender, 5-7 minutes.
3
Stir in cooked wild rice, white rice, and green onion.
Holly Clegg
Whether Holly’s taping a show or hosting a dinner party, her passion and commitment to healthier cooking have made her an expert on practical, easy, healthy recipes. With over 1 million cookbooks sold through her best-selling TRIM &TERRIFIC® cookbook series, including the more health focused Eating Well cookbooks, Diabetic Cooking with the ADA, Eating Well Through Cancer (Spanish and Chinese editions), and Eating Well to Fight Arthritis, she helps those on-the-go whip up everyday meals that are fast, and that fit into an overall healthier lifestyle.
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