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♦ WEDNESDAY, SEPTEMBER 20,2006 6C Try some new approaches to rice dishes By Cheryl Berzanskis Morris News Service Rice. It’s what’s for din ner - for about two-thirds of the world’s population. The ancient grain is integral to many cuisines, including Mexican, Asian and Indian dishes. About 90 percent of the rice eaten in the United States is grown in this coun try, primarily in Arkansas, California, Louisiana, Texas, Mississippi and Missouri. In Texas, rice is grown on about 200,000 acres in the 21-county rice belt around the eastern Gulf of Mexico. Brown rice, in which the germ, bran and endosperm are intact, has been added to the Women’s, Infants and Children’s federal nutri tion program. WIC offers a prescribed bundle of foods to pregnant and nursing women who qualify plus children up to age 5 who are at nutritional risk. Karen Collins is a regis tered dietitian who works as nutrition adviser to the American Institute for Cancer Research. She encourages peo ple to eat brown rice. “If people eat brown rice, it is really nutritionally supe rior to white rice. In addi tion to the B vitamins in enriched white rice, brown rice has (vitamin) 86, mag nesium, selenium,” she said. Vitamin B 6 (pyridoxine), magnesium and selenium are removed in the process ing of white rice, she said. Enriched white rice has added thiamin, niacin, iron and folic acid to restore what is lost during processing, accord ing to USA Rice Federation. Brown rice, because the bran remains intact, also has rice bran oil, which seems to help blood cho lesterol levels, Collins said. Rice combines well with other foods, she said, and is found in cuisines from around the world. It also works as a meat extender and as a vehicle for dried fruits and vegetables, so people eat more fruit and vegetable servings Nutty Vegetable Pilaf 1 tablespoon vegetable oil 2 cups coarsely chopped broccoli 2 medium carrots, juli enned 1 medium onion, chopped 1 cup sliced fresh mush- gggg-, mam i Chopped apples, rai sins and sesame seeds blend with brown rice to make this nutri tious side dish called Harvest Rice. USA Rice hMtMay! Call 987-1823 rooms 2 cloves garlic, minced 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried basil leaves 1/2 teaspoon salt 1/4 teaspoon ground black pepper 3 cups cooked brown rice (cooked in low-sodi um chicken broth*) 1/2 cup chopped pecans, toasted** 1/2 cup shredded Parmesan cheese (option al) Heat oil in large skillet over medium-high heat until hot. Add broccoli, car rots and onion. Cook and stir five to seven minutes or until broccoli and car rots are tender and onion is beginning to brown. Add mushrooms, garlic, thyme, basil, salt and pepper. Cook and stir two to three min utes or until mushrooms are tender. Add rice and pecans; cook one to two minutes, stirring, until well blended and thoroughly heated. Just before serving sprinkle with cheese, if desired. Harvest Rice 1 tablespoon vegetable oil 1 cup julienne carrots 1 cup sliced green onions 2 .cups cored and chopped unpeeled apples 3 cups cooked brown rice 1/2 cup seedless raisins 1 tablespoon sesame seeds 1/2 teaspoon salt Heat oil in large skil let over medium-high heat. Cook carrots 3 to 5 minutes or until tender-crisp. Add onions and apples; cook 3 to 5 minutes. Stir in rice, rai sins, sesame seeds and salt. Cook, stirring, 1 to 2 min utes or until heated thor oughly. Cranberry Pecan Rice Pilaf Yield: 4 servings 2 tablespoons butter or margarine 1 cup uncooked rice 1 14 1/2-ounce can chicken broth 1 cup grated Parmesan cheese 1/2 cup dried cranber ries 1/2 cup chopped pecans, toasted* 1/4 cup sliced green onions Salt and ground black pepper, to taste •PLUMS •SHELLED PEAS 3801 HWY 41 N. Byron, GA 31008 ,478-953-3820 >./ }. : 1 FT T ,M a—(M—BmHM > 1? ft it i-wei t J dMMfe * '•» mmASS w* A «r' • t- ma- .lIFiS <*■ a, j&dTyu ■' ■ ''S’ gßßfr--. - j Wr '■*£. Y Jj yyT;‘' k ” '* " > '7 , USA Rice Nutty Vegetable Pilaf can be a main dish or side dish. Either way, it’s packed with flavor and texture. Melt butter in 2-quart saucepan over medium heat. Add rice; cook and stir 2 to 3 minutes. Add broth and heat to boiling; stir once or twice. Reduce heat; cover and simmer 15 minutes or until liquid is absorbed. Remove from heat. Stir in cheese, cranberries, pecans and onions. Season to taste with salt and pepper. *To toast pecans, spread nuts on small baking sheet. Bake at 350 degrees 5 to 8 minutes, or until golden brown, stirring frequently. Shrimp and Creamy Spinadv Feta Rice Yield: 6 servings 2 tablespoons vegetable oil 1/2 cup golden raisins 1/2 cup julienne strips red bell pepper 1 6-ounce package fresh baby spinach leaves 1/2 teaspoon salt **sn e , FOOD •SHELLED 1 BUTTER BEANS •SEASONAL VEGETADLES Owners: Burl Sasnntt Jo Sasnett 00036662 - * 4-> i|F L & j|s> vT> Rice and your health According to USA Rice, two-thirds of the world’s population relies on rice as basic sustenance, and it is a good foundation for healthier eating for all of us because of its fiber and antioxidant phytonutrients, vitamins and minerals. The new U.S. “Dietary Guidelines for Americans,” recom mends enriched and whole grain foods, with whole grain brown rice getting a higher nutri tional rating than white rice, although both fit into a healthy diet. Rice contributes over 15 essential nutrients to the diet. 1/2 teaspoon pepper 1 pound cooked, peeled, deveined medium shrimp, thawed if frozen 3 cups hot cooked medium or long grain white rice 1 cup crumbled feta cheese with basil & tomato (or plain) Toasted pine nuts or sliced almonds (optional) Heat oil in large nonstick skillet over medium heat. Add raisins and bell pepper; saute 1 minute. Add spinach, salt and pepper; toss until spinach is just wilted. Add shrimp; saute 30 seconds. Add hot rice and feta cheese. Toss all ingredients until heated through and cheese is soft and creamy. Top with toasted nuts, if desired. All recipes courtesy USA Rice Federation SZfersxxs&ilSiSZQzs <3g3fogg3_ 403=*a33=C3333 4333=€B3=€aE> Buy Whole Sale: Beef -Whole or 1/2 Pork-Cut to Your Desires (Drug Free) Fresh Icepack Chicken (By the case/piece) I SPECIAL OF THE WEEK j| H» |o ,n - G r ® und Bee * W 10 m. Pork Chops f I 10 lh. Leg Quarters nxrr 30 lh. Meal = $42" U Ask about ouftcustom cutweah^ . 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