Nutrition Facts| Serving Size | ¼ of recipe | | Calories | 390 | | 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| Ingredients | Measures |
|---|
| 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.
Directions - 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.
Exchanges
3 starches; 2 vegetables; 2 medium-fat meat substitutes; 1 fat |