Mary Higginbotham, from the UK Cooperative Extension Office, is back for another edition of What's Cookin'? guest and, this week, she's serving up a Summer Veggie & Wild Rice Bake.  Check out the recipe.  It's relatively easy, positively healthy and delicious, and, of course, Kentucky Proud!
Photo by Mary Higginbotham
1 (six ounce) box wild rice with herbs and seasoning
1 tablespoon olive oil
1 medium eggplant, peeled and diced
1 green pepper, chopped
1 medium onion, chopped
6 cloves of garlic, minced
3-5 tomatoes, chopped coarsely
1/2 cup coarsely chopped fresh basil
2 teaspoons salt
1 teaspoon pepper
1 cup low fat shredded Italian cheese blend



Heat oven to 350 degrees.

Prepare wild rice in saucepan according to package directions.  Remove from heat and drain excess water.  Sir in packet seasonings.

Heat oil to medium high in large skillet.  Add eggplant, squash, pepper and onion.  Stir and cook 5 minutes or until tender crisp.  Stir in garlic and cook 1 minute.  Add tomatoes, basil, salt and pepper.  Stir occasionally and cook 2 minutes until heated through.  Stir in wild rice and spoon into a 9-by-13 inch baking dish that has been coated with cooking spray.  Top with cheese and cover with aluminum foil.

Bake 35 minutes or until bubbly.  Uncover and bake an additional 5 minutes.

What’s Cookin’? is sponsored each week by Murphy Appliance Company in Owensboro!