Saturday, July 26, 2014

Wild Rice with Pepper and Fennel


1 (8.5-ounce) package precooked wild rice (such as Archer Farms)
1 1/2 tablespoons olive oil
1/2 cup diced 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

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.

Serves 4

Source: Cooking Light

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