Wild Rice with Bell Pepper and Fennel

Photo: Johnny Autry; Styling: Cindy Barr

If you can't find precooked wild rice, substitute boil-in-bag or precooked brown rice.

Yield: Serves 4 (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 116
  • Fat: 5.4g
  • Saturated fat: 0.7g
  • Sodium: 156mg

Ingredients

  • 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

Preparation

  1. 1. Prepare rice according to the package directions.
  2. 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.
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