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

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light July 2012

Gallery

Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare rice according to the package directions.

    Advertisement
  • 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.

Nutrition Facts

116 calories; fat 5.4g; saturated fat 0.7g; sodium 156mg.
Advertisement