Modified from A Harvest of Recipes with USDA Foods https://whatscooking.fns.usda.gov/sites/default/files/featuredlinks/HarvestofRecipes.pdf
1 teaspoon vegetable oil
½ cup onion, chopped
1 cup wild rice, cooked
1 (15 oz) can green beans, no salt added, drained and rinsed
1 (15 oz) can diced tomatoes, no salt added
- In a large skillet, heat oil over medium-high heat.
- Add onions and cook until light brown.
- Add rice, green beans, and tomatoes. Stir to combine.
- Cook until heated through, about 5 minutes.
- Serve warm.
Make with fresh green beans and tomatoes when in season. Petite cut, stewed, or crushed canned tomatoes could be used in place of diced tomatoes. Try adding chicken or lean beef. A wild rice blend or brown rice could be used if wild rice is not available.
- Serving Size: ½ Cup
- Calories: 120
- Sodium: 10mg
- Fat: 1g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Green beans, Wild rice, Tomatoes, Main dishes, Side dishes