Corn with Two Rices

¼ c. wild rice
¼ c. long grain white rice
1 T. margarine
1 ½ c. water
1 T. olive oil
2 cloves garlic, minced
2 c. frozen corn kernels
1 T. dried basil
salt, pepper to taste
In covered saucepan, cook wild rice, white rice and margarine in water until water is absorbed and rice is done (about ½ hr.). In a skillet, sauté minced garlic in olive oil for a few seconds just till tender. Add frozen corn and cooked rices to the skillet, stirring to coat. Sprinkle basil on top and add about 2 T. of water. Cover & simmer over medium to low heat for 5-6 mins. Stir to fluff rice and serve. Serves 3.

Mushroom Frittata

It’s meatless but protein-loaded and fairly quick to make for a Sunday brunch or even a main dish at dinner. It also features bell peppers, which not only are bladder-friendly but have more vitamin C than oranges. Bell peppers are a good veggie for those whose bladder can’t take either fruit juice or vitamin C supplements.
4 eggs
¼ c. milk
1 t. dried oregano
1 t. onion salt
1 ½ c. chopped fresh mushrooms
4 egg whites
1 t. dried basil
1 t. dried thyme
1 2/3 c. seeded, diced bell pepper
2 oz. mozzarella cheese, shredded
In bowl, beat eggs, egg whites, milk, basil, oregano, thyme and salt, until frothy, about 2 mins. Preheat oven to 350°F. Coat a very clean skillet with cooking spray or oil and heat over medium heat. Add egg mixture, using a spatula to loosen edges of egg and allow runny part to flow to bottom of pan, as you would with an omelet. Cook until egg is mostly cooked but still a little runny on top. Add mushrooms and bell pepper to top of egg. Remove frittata and slide carefully into a large casserole dish or other heat proof dish coated with cooking  spray. Sprinkle shredded cheese on top of frittata. Place in oven for 5 mins., or until egg is set and cheese is melted. To serve, cut in quarters with a knife or pizza cutter.