Loading Culinary.net Content Widget
Loading Culinary.net Article
  

Easter Entertaining
with Whole Grain Recipes

Not Rated   Rate This!


Wild Rice Primavera
Long Grain & Wild Rice, Lentil and Pomegranate Pilaf
Mediterranean Stuffed Portobello Mushrooms

(Family Features) - There's nothing quite like a delicious Easter dinner with the family - except maybe one that's heart-healthy and full of whole grain benefits. "It's great to gather around the dinner table and spend quality time with your family, but there's no need to break the bank on calories or raise cholesterol levels," said Michele Powers, R.D. and chef, on behalf of Uncle Ben's. "These recipes allow you to celebrate and not feel guilty the next day because each is heart-healthy and packed with tasty vegetables or fruit."

For more recipe ideas, visit UncleBens.com.

Other easy ideas to get whole grains on the dinner table

  • Substitute: Instead of pasta, add whole grain rice to soup and chili, or when making casserole dishes. -Salad Spin: Use whole grain rice in marinated grain salads.

  • Stuff Your Vegetables: Use whole grain rice as a base for stuffed vegetables such as bell peppers, zucchini, portobello mushrooms, eggplant, tomatoes and artichokes.

  • Combine Food Groups: Add whole grain rice to homemade meatballs to add flavor and fiber.

  • Lower the Fat: To make a lower fat quiche, use brown rice for the crust instead of using a regular pie crust.

  • Create a Pilaf: Cook brown rice in low-sodium broth and add toasted nuts and dried fruit.

  • Mix and Match: Mix brown and white rice together to introduce whole grains to kids.

  • Whole Grain Dessert: Make creamy rice pudding with whole grain rice for a tasty dessert.

Wild Rice Primavera

Ingredients
  • 1 box (6 ounces) Uncle Ben's Long Grain & Wild Rice Original Recipe
  • 3 1/2 cups fat-free, reduced sodium chicken broth, divided
  • 1 clove garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 cup baby carrots, cut into small coins
  • 1 cup zucchini, cut into half moons
  • 1 cup yellow squash, cut into half moons
  • 1 cup cherry tomatoes, halved
  • 1 cup asparagus, diced

Preparation
    1. Empty the contents (rice and seasoning packet) of rice box into a saucepan along with 2 1/2 cups chicken broth and bring to a boil. Reduce heat to medium-low and simmer, covered, for 20 minutes.
    2. Meanwhile, in a separate skillet, heat the remaining cup of chicken broth over medium heat. Add garlic and Italian seasoning. Once steam begins to rise from the broth, add carrots, zucchini, squash and tomatoes and reduce heat slightly to medium-low, cover and heat for 5 minutes.
    3. Carefully remove the lid and add asparagus. Cover with lid and steam for another 2 minutes. Remove the lid and turn off the heat.
    4. Once the rice has cooked for 20 minutes, pour the rice into the skillet with the vegetables and toss to combine.

Preparation Time
10

Cook Time
20

Serves
6

Notes, Tips & Suggestions
Tip: Serve this heart-healthy recipe with ham for a special family meal.

Long Grain & Wild Rice, Lentil and Pomegranate Pilaf

Ingredients
  • 1 box (6 ounces) Uncle Ben's Long Grain & Wild Rice Original Recipe
  • 3 1/2 cups fat-free, reduced sodium chicken broth, divided
  • 1 clove garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 cup baby carrots, cut into small coins
  • 1 cup zucchini, cut into half moons
  • 1 cup yellow squash, cut into half moons
  • 1 cup cherry tomatoes, halved
  • 1 cup asparagus, diced

Preparation
    1. Empty the contents (rice and seasoning packet) of rice box into a saucepan along with 2 1/2 cups chicken broth and bring to a boil. Reduce heat to medium-low and simmer, covered, for 20 minutes.
    2. Meanwhile, in a separate skillet, heat the remaining cup of chicken broth over medium heat. Add garlic and Italian seasoning. Once steam begins to rise from the broth, add carrots, zucchini, squash and tomatoes and reduce heat slightly to medium-low, cover and heat for 5 minutes.
    3. Carefully remove the lid and add asparagus. Cover with lid and steam for another 2 minutes. Remove the lid and turn off the heat.
    4. Once the rice has cooked for 20 minutes, pour the rice into the skillet with the vegetables and toss to combine.

Preparation Time
10

Cook Time
20

Serves
6

Mediterranean Stuffed Portobello Mushrooms

Ingredients
  • 1 cup Uncle Ben's Natural Whole Grain Brown Rice
  • 1 tablespoon oil
  • 1 cup onion, diced
  • 1/2 cup green peppers, diced
  • 2 cups low-fat, reduced sodium chicken broth
  • 1/2 teaspoon dried oregano
  • 1 can (2.25 ounces) sliced black olives, diced
  • 1/2 cup cherry tomatoes cut into small pieces
  • 1 cup reduced fat feta cheese
  • 1/4 cup parsley
  • 6 to 8 portobello mushrooms

Preparation
    1. In a saucepan, add oil over medium heat. Add onions and green peppers and brown slightly for about 3 minutes.
    2. Add brown rice and dried oregano along with 2 cups of low-fat chicken stock to pan and bring to a boil. Cover and simmer for 25 minutes.
    3. Preheat the oven to 400°F. Lay 6 to 8 mushrooms on a baking sheet, top down. Remove the stems (if they have them) with a spoon.
    4. Continue to prepare the filling by stirring in black olives, cherry tomatoes, feta cheese and parsley into the cooked rice.
    5. Spoon equal portions of rice mixture onto the middle of each of the portobello mushrooms and bake for 12 to 15 minutes.
    6. Remove mushrooms with a spatula and serve.

Preparation Time
5

Cook Time
40

Serves
6-8, depending on size of mushrooms

Notes, Tips & Suggestions
Tip: Makes a delicious heart-healthy meal that everyone will enjoy. Great for entertaining!

SOURCE: Uncle Bens



Reviews and Comments: