Wild Rice and Mushroom Dressing

Serves 8 • Gluten Free

• 1 cup reduced-sodium chicken broth
• 1 cup water
• ⅔ cup wild rice
• 1 tablespoon olive oil
• 2 cups thinly sliced shiitake mushroom caps
• 1 red bell pepper, cut into thin strips
• 1 celery stalk, chopped
• 6 shallots, chopped
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup dry white wine or dry vermouth
• 1 cup lightly packed chopped spinach

1 Combine broth and water in small saucepan and bring to boil; stir in rice. Reduce heat and simmer, covered, until liquid is absorbed, about 40 minutes. Remove from heat.

2 Preheat oven to 325ºF. Spray 2-quart baking dish or casserole dish with nonstick spray.

3 Heat oil in large skillet over medium heat. Add mushrooms, bell pepper, celery, shallots, thyme, salt, and black pepper; cook, stirring, until vegetables are softened, about 5 minutes; add wine. Reduce heat and simmer until wine is almost absorbed, about 3 minutes. Remove skillet from heat; stir in spinach and rice. Spoon dressing into prepared baking dish. Bake until heated through, about 40 minutes.

Per serving (⅛ of dressing): 109 Cal, 2 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 240 mg Sod, 21 g Total Carb, 2 g Sugar, 3 g Fib, 4 g Prot, 19 mg Calc. PointsPlus value: 3

Orzo with Grilled Eggplant and Red Pepper

Serves 8

• 6 ounces orzo
• 1 small eggplant (about ¾ pound), cut into ½-inch rounds
• 1 small red bell pepper, quartered lengthwise and seeded
• 1 large tomato, seeded and chopped
• ½ cup diced fat-free feta cheese
• 8 pitted kalamata olives, coarsely chopped
• 2 scallions, sliced
• ¼ cup snipped fresh dill
• ¼ cup chopped fresh parsley
• Grated zest and juice of 1 lemon
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon black pepper

1 Cook orzo according to package directions, omitting salt if desired; drain. Transfer to serving bowl.

2 Spray grill rack with nonstick spray. Preheat grill to medium or prepare medium fire.

3 Spray eggplant with nonstick spray. Place eggplant and bell pepper on grill rack and grill until tender, about 4 minutes per side.

4 Cut eggplant and bell pepper into ½-inch pieces. Add to orzo along with all remaining ingredients; toss to mix well.

Per serving (¾ cup): 134 Cal, 3 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 182 mg Sod, 22 g Total Carb, 3 g Sugar, 3 g Fib, 5 g Prot, 44 mg Calc. PointsPlus value: 3