Wild Rice Medley

• 1-3/4 cups reduced-sodium chicken broth
• 1 teaspoon dill weed
• 1/2 teaspoon dried basil
• 1/8 teaspoon pepper
• Pinch dried thyme
• 3/4 cup uncooked wild rice
• 1 cup chopped green pepper
• 1 small onion, chopped
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 6 fresh mushrooms, sliced
• 1 large tomato, diced
• 1/4 cup shredded part-skim mozzarella cheese

1. In a large saucepan, combine broth and seasonings; bring to a boil. Add rice; cover and simmer for 55-60 minutes or until liquid is absorbed.
2. In a large skillet, saute green pepper and onion in oil. Add garlic; cook 1 minute longer. Add mushrooms; saute until tender. Stir in rice and tomato.
3. Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350u0b0 for 25 minutes. Sprinkle with cheese. Bake, uncovered, 5 minutes longer or until cheese is melted.

chicken broth, dill weed, basil, pepper, thyme, wild rice, green pepper, onion, olive oil, garlic, mushrooms, tomato, mozzarella cheese

Taken from www.tasteofhome.com/recipes/wild-rice-medley/ (may not work)