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Easter dinner with whole grain

Prep time: 10 minutes Cooking time: 20 minutes Makes six servings 1 box (6 ounces) Uncle Benís 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

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. 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. Carefully remove the lid and add asparagus. Cover with lid and steam for another 2 minutes. Remove the lid and turn off the heat. Once the rice has cooked for 20 minutes, pour the rice into the skillet with the vegetables and toss to combine. Tip: Serve this heart-healthy recipe with ham for a special family meal.