Source: dLife

Creamy wild rice baked with mixed vegetables

Servings

10 oz Rice, wild & brown mix, dry
1 tsp salt
1 medium onions , minced
1 chopped green bell peppers , chopped
2 tbsp Margarine, 80% fat , melted
0.5 Soup, cream of mushroom, condensed, 10.75oz can
0.5 cup fat free milk
4 oz canned pimientos, sliced , drained and minced
1 cooking spray

1 Begin cooking the rice according to the package directions, using 1 teaspoon of salt. Set aside to keep warm.
2 Heat a saucepan and sauté the onion and green pepper in the margarine until tender.
3 Stirring well, combine the cooked rice, vegetables, soup, milk, and pimiento.
4 Preheat your oven to 350 F and then spoon the mixture into a 1 1/2-quart casserole dish coated with cooking spray. Bake for 30 minutes.