Hy-Vee Recipes: All about Rice - KWWL - Eastern Iowa Breaking News, Weather, Closings

Hy-Vee Recipes: All about Rice

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Reasonable Rice:

A Nutritional Addition to Your Budget Meal Plan

Budget-friendly

Rice grown in the United States, which is 80% of the rice consumed by Americans, is only ten cents per serving. As a result it is an excellent economical choice to help stretch meat and vegetables in a variety of recipes including stir-fries, casseroles, sides and more!

Nutrient Packed

Rice contains a nutritional powerhouse of nutrients. It contains complex carbohydrates, fiber, essential vitamins and minerals, and event antioxidants. Even more, it is only 100 calories per half cup serving, which makes it a great low calorie choice if you are trying to watch your weight. What else is so beneficial about rice? It is sodium-free, cholesterol-free, has only a trace of fat and supplies over 15 vitamins and minerals, including folate, iron and zinc. And finally, those who need to follow a gluten-free diet can consume rice with ease since it is naturally gluten-free!

Superior Selection

Amazingly, there are over 40,000 varieties of rice worldwide. While most of us use quick-cooking brown and white rice for convenience, there is certainly a plethora of varieties to entice your taste buds and spice up your cooking. To give you a quick idea of ways to change up your daily routine, try a couple of these rice varieties the next time you want a variety:

• Arborio rice is considered a medium grain rice in the United States and is most often used in cooking risottos.

• Aromatic rice types have distinctive aromas and flavors. Examples of these types of rice are jasmine, basmati and della.

• Basmati rice is more of a long grain variety, which is excellent for pilafs because of the dry nature of the grain.

• Brown rice has had the hull removed, but still retains the bran layers. As a result, it has a nuttier flavor and takes a little longer to cook. The additional bran layer results in additional nutritional benefits of white rice and can be used interchangeably in recipes.

• Long –grain rice, which is very popular in the United States, has had the bran removes and is cooked and then dehydrated before packaging. As a result of its processing, it has a shorter cooking time. It is ideal for recipes that require texture.

• Wild rice, which is actually not rice but a seed of wild grass, is perfect for pilafs, stuffings and salads due to its intense flavor.

Peppered Pork and Rice Burrito

Source: www.hy-vee.com

Serves 4

All you need:

2 cups shredded Peppered Mesquite Pork Roast

2 cups prepared brown rice

2 cups Hy-Vee shredded lettuce

4 (10-inch) Hy-Vee flour tortillas

½ cup Hy-Vee black bean and corn salsa

½ cup Hy-Vee shredded cheddar cheese

All you do:

1. Place ½ cup each shredded pork, rice and lettuce on each flour tortilla.

2. Top with 2 tablespoons each salsa and cheese.

3. Roll up burrito style.

Nutrition Information per serving: 460 calories, 14g fat, 7g saturated fat, 55mg cholesterol, 56g carbohydrate, 3g dietary fiber, 1330mg sodium, 28g protein.

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Fruit and Pecan Pilaf

Source: www.hy-vee.com

Serves 8

All you need:

¼ cup diced sweet onion

2 tablespoons canola oil

3 cups cooked Hy-Vee instant brown rice

½ cup Hy-Vee dried cranberries

¾ cup Hy-Vee pecan pieces, toasted *

½ teaspoon orange zest

All you do:

1. In a medium skillet, sauté onion in canola oil until tender.

2. In a large bolw, combine onion, rice, cranberries, pecans and orange zest. Mix well.

3. Serve immediately.

*To toast pecan pieces, spread onto a shallow baking pan. Bake at 350 degrees for 10 to 12 minutes, stirring occasionally.

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Pork and Orange Stir-Fry

Source: www.hy-vee.com

Serves 4

All you need:

1 (8 oz.) can pineapple chunks in unsweetened juice, drained and juice reserved

½ tablespoon cornstarch

Grated peel and juice of ½ lemon

1 tablespoon packed brown sugar

1 teaspoon lite soy sauce

½ lb. boneless, lean pork loin chops, thinly sliced

½ tablespoon canola oil

1 cup red or green pepper strips

1 small onion, cut in thin wedges

1 clove garlic, minced

2 medium oranges, peeled and cut in half-cartwheels

2 cups hot cooked rice

All you do:

1. Combine drained pineapple juice with cornstarch.

2. Stir in lemon peel, lemon juice, sugar and soy sauce. Set aside.

3. Add canola oil to skillet. Stir-fry pork in oil over high heat until just cooked through, 3 to 4 minutes.

4. Remove pork from skillet.

5. Add pepper, onion and garlic to skillet and cook until crisp-tender, 2 to 3 minutes.

6. Stir in cornstarch mixture and add to vegetables in skillet.

7. Return pork to skillet and cook until mixture thickens, stirring constantly.

8. Add oranges and pineapple and cook until just heated through.

9. Serve over rice.

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Harvest Rice Pudding

Source: www.hy-vee.com

Serves 10 (½-cup serving)

All you need:

2 cups cooked white rice

½ cup granulated sugar

2 eggs, slightly beaten

2 cups 1% milk

½ teaspoon almond extract

½ cup raisins

¾ teaspoon pumpkin pie spice

¼ cup slices almonds, toasted*, divided

All you do:

1. Preheat oven to 350 degrees. In a 2-quart baking dish, stir together all ingredients except almonds.

2. Bake uncovered for 30 minutes.

3. Sprinkle 1 tsp of almonds over each serving.

*To toast almonds, place almonds on a baking sheet. Bake in a 350-degree oven for 3 to 4 minutes or until almonds are browned.

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