(Family Features) It’s not always easy to make healthy food choices. When time is of the essence, look for delicious recipe ingredients that are convenient and easy to prepare while also offering great taste and health benefits.
In fact, 40 percent of American consumers said shorter cooking times are especially important when buying grocery items such as rice, grains and pasta, according to research from Statista, and 83 percent said taste is an important factor when purchasing food.
Ready in 10 minutes with flavor infused in every grain, Uncle Ben’s Flavor Infusions rice is ideal for those looking for quick and healthy meal options. With its one-step cooking process, it makes it easy for families to cook with their kids and quickly get dinner on the table. The re-sealable pouches ensure freshness for multiple uses, and any of the five flavors can be combined with fresh vegetables, proteins and herbs for a simple meal that’s ready in less than 20 minutes.
Simple recipe options using Flavor Infusions, such as Coconut Shrimp on Garlic-Butter Rice and Easy Thai Chicken Satay and Rice Salad, are quick meals the entire family can enjoy, even when short on time. Find more meal ideas at UncleBens.com.
Coconut Shrimp on Garlic-Butter Rice
- 1 can (13.6 ounces) unsweetened coconut milk
- 1 cup chicken broth
- 1-2 tablespoons red chili paste, to taste
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika
- 1 cup Uncle Ben’s Flavor Infusions Garlic & Butter Flavored Rice
- 1 pound shrimp, peeled and deveined
- In 10-inch skillet, stir together coconut milk, chicken broth, chili paste, coriander and paprika.
- Add rice and bring to boil; cover, reduce heat to low and cook 10 minutes. Stir in shrimp and cook 2-3 minutes, or until shrimp just turn pink.
Easy Thai Chicken Satay and Rice Salad
- 1/4 cup canned, unsweetened coconut milk
- 1/4 cup creamy peanut butter
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce
- 2 teaspoons red curry paste
- 1/8 teaspoon ground cayenne pepper
- 1-2 tablespoons hot water
- 1 cup Uncle Ben’s Flavor Infusions Roasted Chicken
- 1 1/2 cups shredded rotisserie chicken
- 1 cup shredded carrots
- 1 cup sliced pea pods
- 1 cup sliced red pepper
- 1 avocado, pitted and sliced
- 4-6 red radishes, thinly sliced
- 2 tablespoons chopped peanuts
- 2 tablespoons chopped green onions
- To make dressing: In small glass bowl, stir together coconut milk, peanut butter, rice wine vinegar, soy sauce, red curry paste, cayenne pepper and hot water; set aside.
- Cook rice according to package instructions. Makes about 3 1/2 cups.
- In center of individual plates, place about 1 cup rice. Arrange chicken, carrots, pea pods, red pepper, avocado, radishes, peanuts and green onions around rice then drizzle with dressing.
Source: Uncle Ben's
Sun-Dried Tomato Salad Dressing
- 3/4 cup sun-dried tomatoes, drained or rehydrate if dry
- 2/3 cup olive oil
- 1/4 cup fresh basil, chopped
- 2 tablespoons capers
- 3 cloves garlic
- 3 tablespoons Kikkoman Rice Vinegar
- 1/4 cup Kikkoman Thai Style Chili Sauce
- 4 cups rotini pasta, cooked
- 1/2 cup cucumber, peeled and seeded
- 1 cup cherry tomatoes
- 1 cup green bell pepper strips
- 1 4-ounce package feta cheese, crumbled
- 1 3.8-ounce can black olives, sliced and drained
- 3/4 cup chopped green onions
- 1/2 tablespoon chopped dill weed
- For dressing, whisk together sun-dried tomatoes, olive oil, basil, capers, garlic and rice vinegar. Set aside.
- For salad, whisk together 1 cup salad dressing and chili sauce, set aside. In large bowl, combine pasta and remaining ingredients, tossing to combine. Serve with salad dressing.
2008 Grand Prize winning recipe by: Edwina Gadsby of Great Falls, Mont.
- 3 large eggs, lightly beaten
- 1 tablespoon fish sauce or soy sauce
- 2 teaspoons chili garlic sauce
- 1 teaspoon fresh grated ginger
- 6 ounces lump crabmeat, drained, flaked and picked over for cartilage
- 1 1/2 cups frozen (thawed) or canned sweet corn kernels
- 1/2 cup thinly sliced green onions
- 3 tablespoons fresh chopped cilantro or Thai basil
- 1/2 cup all-purpose flour
- Canola oil for frying
- Thai Chili Roasted Garlic Dipping Sauce or other favorite dipping sauce
- In medium bowl combine eggs, fish or soy sauce, chili garlic sauce and ginger. Stir in crabmeat, corn, green onions and cilantro. Add flour; stir until ingredients are combined.
- In 12-inch skillet over medium-high heat, heat 1/2-inch canola oil until hot. Carefully spoon crab mixture by rounded tablespoonfuls into hot oil, flattening slightly with spoon. Cook fritters about 2 minutes on each side until golden brown and crisp. Remove to paper towels to drain. Repeat with remaining batter.
- Serve immediately with dipping sauce.
Makes 6 appetizer or first-course servings
Notes, Tips & Suggestions
Serve with a bottle of chilled Rías Baixas Albariño wine.