Brown and Wild Rice Medley (3 points)

The best rice pilaf I've ever made. Okay, the only rice pilaf I've ever made, but it's REALLY, REALLY good!!!!!! I could have eaten my weight in this stuff, so I had to be sure to measure my portion and then do push ups (push up from the table -- heehee).

1 pkg. (6.7 oz.) brown and wild rice mix (I used Uncle Ben's)
1 large onion, chopped
1 cup fresh green beans, cut in 1/2-inch pieces (I used frozen that I thawed/blanched in the microwave first)
1 Tbsp. olive oil
1 c. sliced fresh mushrooms
2 medium carrots, shredded (I only had baby carrots, so I finely chopped a handful of them)
1/4 c. chopped sweet red pepper (I only had green bell pepper, so I used that instead)
1/4 c. slivered almonds, toasted (don't forget to toast them first, or it will be yucky)

In a large saucepan, cook rice mix according to package directions, omitting butter. Meanwhile, in a large nonstick skillet, saute onion, carrots, bell pepper, and green beans in oil for about 5 minutes; add mushrooms and saute for about 2 more minutes (I like for the veggies to brown a little). Add rice to the veggies, stir and serve!!!

Yield: 8 (3/4 c. ) servings 135 cal, 4 g. fat, 0 cholesterol, 325 mg. sodium, 23 g. carbs, 2 g. fiber, 4 g. protein

NOTE: To toast almonds, spread them on a baking sheet and bake at 350 for 5 minutes or until lightly toasted. Watch them carefully the whole time so they don't burn. You can also toast them in a skillet over medium heat for a few minutes, stirring frequently and keeping an eye on them.