If you can't find precooked wild rice, substitute boil-in-bag or precooked brown rice.
Cooking Light JULY 2012
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.
Go to full version of