Wild Rice with Vegetables

Description
Wild Rice with Vegetables from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
 * Serves: 4

Ingredients

 * Low fat cooking spray
 * 2 teaspoons vegetable oil
 * 1 cup green bell pepper, seeded and chopped
 * ¾ cup onion, chopped
 * ½ cup mushrooms, sliced
 * ¾ cup carrots, peeled and chopped
 * 1 (2¾ oz.) package wild rice, uncooked
 * 1⅓ cups low-sodium, fat free chicken broth
 * ¼ teaspoon salt
 * ¼ teaspoon fresh ground pepper
 * Fresh cilantro, chopped (optional)

Directions

 * 1) Spray a medium saucepan with cooking spray, add oil then heat to medium-high heat.
 * 2) Add bell pepper, onion, mushrooms, carrots then sauté until vegetables are crisp-tender.
 * 3) Stir in wild rice and chicken broth. Bring to a boil then reduce heat to medium low.
 * 4) Simmer, uncovered for about 45 minutes or until rice is tender, stirring occasionally or until broth is absorbed. Stir in salt and pepper.
 * 5) Let stand for 5 minutes. Serve garnished with cilantro.