Food Fun and Facts     Pasta and Rice Recipes


Recipes for Pasta and Rice

Arroz con Pollo Recipe

Recipe for Baked Macaroni and Cheese

Baked Noodles Recipe

Creole Baked Rice Recipe

Recipe for Macaroni Salad

Maple Rice Parfait Recipe

Quick El Paso Pilaf Recipe

Rustic Sausage and Angel Hair Pasta Recipe

Recipe Shrimp Scampi and Pasta

Spanish Fried Rice Recipe

Spanish Rice Recipe

Texas Hash Casserole Recipe


 

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Wild Rice Primavera Recipe

Recipe for Long Grain & Wild Rice, Lentil and Pomegranate Pilaf

Mediterranean Stuffed Portobello Mushrooms Recipe


(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.



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How do you boil pasta? How much water and salt do you need? Should you add oil to the water? How well should you drain it?
(Turn to page viii for the answers.) 
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