Makes 8 servings
1 cup uncooked brown rice
6 oz. package Wild Rice mix with seasoning
2 TB butter
½ cup chopped red onion
1 TB ketchup
1/6 cup lemon juice
1 TB brown sugar
1 tsp sage
2 cans (15 ounces each) navy beans, drained & rinsed
1/2 cup vegetable broth
1 1/2 cups shredded cheddar
1. Place brown rice & 2 cups water in saucepan; bring to boil, reduce heat, cover & cook 45 minutes; set aside.
2. At the same time, cook wild rice according to package directions.
3. Meanwhile, preheat oven to 350. In large skillet, cook onion in butter over medium heat. Stir in lemon juice, brown sugar, sage, & ketchup. Add beans & stir to coat. Simmer over medium heat 10 minutes or until heated through.
4. In large bowl mix together rices, bean mixture, & 1/2 cup cheese. Spread in oiled 13 x 9 baking dish. Pour vegetable broth evenly over the top, and sprinkle remaining 1 cup cheese. Cover with foil & bake 30 minutes.
1 cup uncooked brown rice
6 oz. package Wild Rice mix with seasoning
2 TB butter
½ cup chopped red onion
1 TB ketchup
1/6 cup lemon juice
1 TB brown sugar
1 tsp sage
2 cans (15 ounces each) navy beans, drained & rinsed
1/2 cup vegetable broth
1 1/2 cups shredded cheddar
1. Place brown rice & 2 cups water in saucepan; bring to boil, reduce heat, cover & cook 45 minutes; set aside.
2. At the same time, cook wild rice according to package directions.
3. Meanwhile, preheat oven to 350. In large skillet, cook onion in butter over medium heat. Stir in lemon juice, brown sugar, sage, & ketchup. Add beans & stir to coat. Simmer over medium heat 10 minutes or until heated through.
4. In large bowl mix together rices, bean mixture, & 1/2 cup cheese. Spread in oiled 13 x 9 baking dish. Pour vegetable broth evenly over the top, and sprinkle remaining 1 cup cheese. Cover with foil & bake 30 minutes.
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