Source: dLife

Creamy wild rice baked with mixed vegetables

Servings

10.0
10 oz  Rice, wild & brown mix, dry 1.0
1 tsp  salt 1.0
1 each  medium onions 1.0
1 each  chopped green bell peppers 2.0
2 tbsp  Margarine, 80% fat 0.5
0 1/2 each  Soup, cream of mushroom, condensed, 10.75oz can 0.5
0 1/2 cup  fat free milk 4.0
4 oz  canned pimientos, sliced 1.0
1 each  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.