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Ingredients 2 tbsp olive oil 1 large leek (white part only), sliced 1 fennel bulb, coarsely chopped (reserve fronds for garnish) 2 tsp dried thyme 1/2 bag (24 oz bag) Green Giant® Broccoli, Carrots, Cauliflower & Cheese Sauce, thawed 1/2 bag (24 oz bag) Green Giant® Green Beans & Garlic Butter Sauce, thawed 1 tsp salt 6 green onions, thinly sliced 3 cans (14 oz each) Swanson® Vegetable Broth
3 cups cooked wild rice
3 tbsp fresh lemon juice 1 tsp freshly ground black pepper 1 1/2 cups finely shredded Fancy Brand® Monterey Jack Cheese with Dill
Directions In large saucepan, heat olive oil over medium heat; sauté leek, fennel, thyme, vegetables and 1/2 tsp salt for 5 minutes.
Add green onions and broth. Cover; simmer 10-15 minutes.
Add wild rice; simmer 5 minutes or until heated through.
Add remaining salt, lemon juice and pepper.
Ladle into bowls; top with cheese and garnish with minced fennel fronds.
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