Wednesday, March 28, 2012

Baked Wild Rice Casserole

Makes 4 servings
1 1/2 cup Wild Rice Blend (I like Lundberg)
1 red bell pepper, chopped
1 green bell pepper, chopped
1 zucchini, sliced
1 carrot, sliced
1 celery, sliced
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons butter, melted
2 cups beef, chicken or vegetable broth
salt and pepper to taste
Preheat oven to 350 degrees.
Put wild rice blend in a 2 quat casserole dish. Add the peppers, zucchini, carrot and celery. Stir in garlic and onion powder and melted butter. Mix well, pour broth over mixture and cover.
Bake for 30 minutes; check to see if you need to add more water. Bake for another 15-30 minutes or until rice is cooked. Stir well before serving and season with salt and pepper.

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