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Holly Clegg's Seafood and Wild Rice Casserole
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By Holly Clegg
Posted July 23rd, 2007
This article is reprinted with permission from Eating Well Through Cancer: Easy Recipes & Recommendations During & After Treatment, by Holly Clegg, (2001, Favorite Recipes Press (FRP))
Eating Well Through Cancer: Easy Recipes & Recommendations During & After Treatment
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Servings: 8
Author Notes: This fabulous casserole, from bestselling Trim and Terric cookbook author Holly Clegg, can be made ahead and reheated. The recipe is part of Marilyn Helton's diabetic cooking article -- Cooking with Wild Rice for Diabetics -- click here for more details and recipes.
Ingredients: 1 package (6 ounces) long grain and wild rice mix
1 pound cooked shrimp, peeled (can be purchased frozen & thawed)
1 pound white crabmeat
1 package (10 ounces) green peas (uncooked)
1 cup chopped celery
1 green bell pepper, cored & chopped
1 onion, chopped
1/2 cup light mayonnaise
1 teaspoon Worcestershire sauce
salt and pepper to taste
Instructions:

Preheat oven to 350°F.

Cook rice mix according to directions on package. Combine rice with all remaining ingredients, tossing carefully. Pour into a 2-quart casserole coated with nonstick cooking spray. Bake for 20 to 30 minutes.

Exchanges:
4 Very Lean Meat; 1-1/2 Starch; 1 Veg; 1 Fat



 

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