Wild Rice and Peppers


Wild Rice and Peppers

Out of oven space, you’ll love this jazzed up rice recipe with earthy wild rice, mushrooms and colorful antioxidant packed peppers. This recipe is from trim&TERRIFIC Eating Well to Fight Arthritis.

Ingredients

Makes 8 (3/4-cup) servings

  • 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

Preparation

  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. Stir in cooked wild rice, white rice, and green onion.

Nutritional Analysis (per serving)

  • 163 Calories
  • 35% Calories from Fat
  • 7g Fat
  • 1g Saturated Fat
  • 0mg Cholesterol
  • 352mg Sodium
  • 23g Carbohydrate
  • 2g Dietary Fiber
  • 3g Sugar
  • 4g Protein
  • 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.

Recipe from Holly Clegg’s trim&TERRIFIC Eating Well to Fight Arthritis. For more of Holly's healthy recipes and tips, visit her YouTube channel, website and blog.