Ingredients
2 tablespoons cornstarch1 cup water1/4 cup reduced-sodium soy sauce1 teaspoon reduced-sodium chicken bouillon granules2 cups sliced celery1 medium onion, halved and sliced1 cup sliced fresh mushrooms2 tablespoons canola oil2 cups coarsely shredded cabbage1 can (8 ounces) sliced water chestnuts2 cups cooked wild rice
Preparation
Combine the cornstarch, water, soy sauce and bouillon until blended. In a nonstick skillet, saute the celery, onion and mushrooms in oil for 8 minutes. Add cabbage and saute for 2-3 minutes longer or until cabbage is just crisp-tender; stir in water chestnuts.
Stir soy sauce mixture and add to the skillet. Bring to a boil; cook and stir over medium heat for 2 minutes or until thickened. Stir in rice.
Pour into an 11x7-in. baking dish coated with cooking spray. Cover and bake at 350° for 25-30 minutes or until heated through.
