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Rice, A-WHOLE-NOTHER GRAIN Rice is sodium-, cholesterol-, and gluten-free

September is National Rice Month and a perfect time to get your grain on. U.S.-grown rice is a natural flavor carrier and an excellent foundation for your everyday meals – from breakfast pudding to jambalaya, and stir-fry to casseroles – the list goes on! Even better, adding brown rice to your plate is great way to work in your recommended daily serving of whole grains. So this month, celebrate the goodness of locally-grown rice with this quick & easy recipe, loaded with flavor and nutrition.

Rice fits every budget at only 10 cents per serving

INGREDIENTS: Orange Chicken

Rice provides more than 15 vitamins and minerals, and bene fi cial antioxidants

& VEGETABLE RICE BOWL

DIRECTIONS: 1. In a large skillet or wok, heat 1 tablespoon of oil; add in chicken and stir fry until lightly browned; remove and set aside. 2. In same skillet, heat remaining oil; stir fry vegetables and ginger 4-5 minutes, or until vegetables are tender crisp. 3. Combine chicken broth, orange juice and zest, soy sauce and cornstarch in bowl and stir until smooth. Add to skillet, stirring constantly. Boil 1 to 2 minutes or until thickened. Stir in chicken and cook until heated through. Spoon over or toss with warm rice. Makes 6 servings. Each serving provides 300 calories, 23 g protein, 37 g carbohydrate, 4 g fiber, 7 g fat, 45 mg cholesterol, 400 mg sodium.

2 tablespoons vegetable oil, divided 1 pound skinless, boneless, chicken breasts, cut into strips

2 cups broccoli florets 2 carrots, thinly sliced 1 medium onion, sliced 1 yellow bell pepper, sliced 1 tablespoon fresh ginger, grated 14 ounces low-sodium chicken broth ½ cup orange juice 1 tablespoon orange zest 3 tablespoons light soy sauce

2 tablespoons cornstarch 3 cups cooked brown rice

ROUSES.COM 3

Recipe courtesy of USA Rice, thinkrice.com.