wild rice
Holly Clegg
Written by Holly Clegg

Wild Rice and Peppers from Eating Well to Fight Arthritis cookbook

Out of oven space? Perfect quick side to jazz up rice by adding earthy wild rice, mushrooms and colorful peppers.

Makes 8 (3/4-cup) servings


1 (6-ounce) box long-grain and wild rice mix

2 tablespoons olive oil

1 red bell pepper, cored, sliced in long, thin slices

1 green bell pepper, cored, sliced in long, thin slices

1/2 pound sliced mushrooms

1/2 cup cooked white rice

1 bunch green onions, chopped


  1. Cook wild rice according to package directions; set aside.
  2. In large nonstick skillet, heat oil and sauté red and green peppers, and mushrooms until tender, 5 – 7 minutes. Stir in cooked wild rice, white rice, and green onion.

Nutritional information per serving:

Calories 163, Calories from Fat 35%, Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 352mg, Carbohydrate 23g, Dietary Fiber 2g, Sugar 3g, Protein 4g, Diabetic Exchanges: 1.5 starch, 1 fat

Nutritional Nugget: The carotenoid-rich bell pepper provides powerful protection helping reduce the risk for certain cancers and boosting the immune system.


Shop at and use promo code DIABETV2014 for 25% off all cookbooks.


About the author

Holly Clegg

Holly Clegg

With over 1 million cookbooks sold, Holly Clegg has become a healthy culinary expert on practical easy, healthy recipes through her best-selling trim&TERRIFIC® cookbook series, including the more health focused cookbooks, Diabetic Cooking with the ADA, Eating Well Through Cancer and Eating Well to Fight Arthritis.

Leave a Comment