Nutrition Facts

Serving Size¼ of recipe
Total Fat15 g
Saturated Fat7 g
Sodium379 mg
Total Carbohydrate48 g
Dietary Fiber5 g
Protein17 g

Servings and Times


Ingredients and Preparation

Wild and long grain rice mix6 ounces
Olive oil2 teaspoons
Brussels sprouts, trimmed and outer leaves removed2 cups
Green beans, trimmed2 cups
Salt¼ teaspoon
Part-skim mozzarella, shredded¾ cup
Goat cheese, crumbled4 ounces
Dried cranberries2 tablespoons
Walnuts, chopped2 tablespoons

Tip: Not a fan of Brussels sprouts? Substitute another vegetable of your choice.

  1. Directions
  2. Cook rice according to package directions, but omitting salt and spice packet (if included).
  3. 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.
  4. 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.