– by Jean Fisher
Wild rice, eggplant, zucchini and tomatoes smothered in cheese and baked into a vegetarian casserole.
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Wild Rice Casserole
Print out the recipe for Wild Rice Casserole
Serves 4
3/4 cup uncooked wild rice
1 tablespoon & 1 teaspoon olive oil
4 ounces onion
2 cloves garlic
8 ounces eggplant
4 ounces zucchini
1 cup canned, diced tomatoes, drained
1 dash basil
1 dash pepper
1 cup grated Monterey Jack cheese
1 cup grated Parmesan cheese
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Nutritional information for Wild Rice Casserole |
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Calories: 409 |
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% Daily Value* | ||||||||||||||||
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*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs |