Wild Rice with Bell Pepper and Fennel

Wild Rice with Bell Pepper and Fennel Recipe
Photo: Johnny Autry; Styling: Cindy Barr
If you can't find precooked wild rice, substitute boil-in-bag or precooked brown rice.


Serves 4 (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 116
Fat 5.4 g
Satfat 0.7 g
Sodium 156 mg


1 (8.5-ounce) package precooked wild rice (such as Archer Farms)
1 1/2 tablespoons olive oil
1/2 cup diced yellow bell pepper
1/2 cup diced fennel bulb
1 1/2 teaspoons chopped fresh oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt


1. Prepare rice according to the package directions.

2. Heat olive oil in a large nonstick skillet over medium heat. Add bell pepper and diced fennel bulb to pan; cook 8 minutes or until tender, stirring frequently. Stir in rice, fresh oregano, freshly ground black pepper, and salt; cook 1 minute.

Bruce Weinstein and Mark Scarbrough,

Cooking Light

July 2012
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