Stay Healthy With Brown Rice

(NAPSI)-The next time you're looking for a healthy and affordable ingredient, think rice. Brown rice, more specifically, is a versatile and inexpensive anchor for any meal and provides numerous health advantages to go along with its more flavorful qualities.

In general, all kinds of rice are complex carbohydrates free of trans-fat, sodium and gluten. In addition, brown rice is a 100 percent whole-grain product. Research has shown diets rich in whole grains reduce the risk of heart disease, certain cancers and type 2 diabetes. Brown rice also contains plenty of fiber, an important nutritional source and good tool for dieters. Foods rich with fiber are more filling and may decrease the likelihood of overeating.

Health benefits aside, brown rice boasts a variety that is convenient and tastes great. With its nutty flavor and satisfying texture, natural brown rice provides whole-grain goodness any time of the day. Products such as Success Brown Rice let you get the nutritional value of brown rice in 10 minutes, one-fourth the time of the long-cooking variety. It is the original no-measure, no-mess boil-in-bag rice. That feature also eliminates any potential cooking mistakes and it can even stay in the water up to 30 minutes after it cooks and still be excellent.

For those who want to make even more of brown rice, here are a few "stir-in" suggestions:

• Citrus Rice--To hot, cooked brown rice, add grated orange, lemon or lime zest for a fresh lively taste.

• Coconut Rice--While cooking brown rice, substitute light coconut milk for one cup of water. After the rice is done, stir in fresh lime juice and chopped cilantro.

• Slightly Mexican--To hot, cooked brown rice, add diced tomatoes, green onions, Monterey Jack cheese and cilantro. Alternatively, instead of tomatoes, try your favorite salsa.

• Portobello Mushroom Rice--To hot, cooked brown rice, add sautéed chopped portobello mushrooms and toasted chopped pecans. Top with crumbled feta cheese.

You can find more tips, nutritional information and brown rice recipes at www.successrice.com or (800) 226-9522.

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Celebrate Popcorn Poppin' Month With Fun Facts And Recipes

(NAPSI)-National Popcorn Poppin' Month is a great time to celebrate the nation's favorite munchable maize. Whether you make it sweet, savory, salty, plain or pumped up, this fun food is economical and good for you.

As a whole grain, popcorn provides carbohydrates and fiber and is naturally low in fat and calories. It's a great in-between-meal snack that satisfies but doesn't spoil your appetite.

Here are a few fun facts to munch on and a tasty recipe:

Americans consume 16 billion quarts of this whole grain, good-for-you treat every year. That's 52 quarts per man, woman and child.

Popcorn is one of the oldest American foods, used by Native Americans both as food and as decoration. One way Native Americans used to pop popcorn was to toss kernels in heated sand and sift them out after popping. By the 1870s, popcorn was sold in grocery stores and at concession stands at circuses, carnivals and street fairs.

The peak period for popcorn sales for home consumption is in the fall. Compared to most snack foods, popcorn is low in calories: Air-popped popcorn has only 31 calories per cup, oil-popped only 55 per cup.

Candy Corn Popcorn Balls

Fast, easy and colorful, these popcorn balls can be fun to make.

Makes: 8 (4-inch) balls

3 quarts popped popcorn

4 tablespoons (1/2 stick) butter or margarine

3 cups miniature marshmallows

3 tablespoons (1/2 of a 3-ounce box) orange gelatin dessert mix

Candy corn, jelly beans, sour green apple candy sticks, licorice string, dried fruit, etc.

• Spray a large mixing bowl lightly with cooking spray and place popcorn inside.

• In a medium saucepan, melt butter over low heat. Stir in marshmallows and gelatin dessert powder until marshmallows are melted and mixture is smooth. Pour over popcorn and mix well until coated.

• Spray hands with cooking spray and press firmly to form into balls. Place balls on wax paper. Press candy decorations into balls to form eyes, a stem and a jack-o'-lantern grin. Serve immediately or wrap individually in plastic wrap for storage. Add a ribbon tie to plastic wrap as a decorative closure.

Cleanup tip: Soak saucepan before cleaning.

For more facts and recipes, visit www.popcorn.org.

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Simple Ways To Eat More Whole Grains And Fiber

(NAPSI)-When it comes to packing a nutritional punch, whole grains are tough to top.

The United States Department of Agriculture says whole grains--which are loaded with fiber and other nutrients--may offer benefits ranging from a reduced risk of coronary disease to better weight management.

According to the International Food Information Council Foundation (IFIC), more than half of consumers are now looking at fiber content on the nutrition facts panel when they shop for food. Yet despite an increased interest in whole grains and fiber, people are still having a tough time incorporating them into their diets. Americans consume only one serving of whole grains daily, compared to the three to five that are recommended.

So why the disconnect? It may be a matter of taste.

"Most Americans aren't willing to sacrifice taste, appearance and flavor to get whole grain nutrition," said Phil Lempert, food trends expert and Supermarket Guru. "Today's consumers want whole grain and fiber products to taste as good as the refined white flour they know and love."

Lempert suggests using new Ultragrain White Whole Wheat Flour from Eagle Mills. It's all-natural, 100 percent whole wheat and delivers 30 grams of whole grains per serving and more than 4½ times the fiber of refined white flours. It's made from specially selected white wheat that is milled with a patented process to produce the fine texture, appearance and taste that consumers prefer.

For those who want to make a gradual transition to whole grains, Eagle Mills All-Purpose Flour made with Ultragrain is a good choice. It is a blend of 30 percent Ultragrain and 70 percent all-natural refined flour, and works as a cup-for-cup replacement for other all-purpose flours.

Both products can be found under the Eagle Mills brand and are great for adding fiber and whole grains to your favorite recipes. Ultragrain Whole Wheat Flour is also used in many popular consumer products, making it more available than ever.

Use these whole grain flours in your favorite recipes or try this recipe for delicate fruit-filled scones.

Apricot Pecan Scones

Prep Time: 20 minutes

Total Time: 35 minutes

Makes: 8 servings (1 scone each)

½ cup chopped dried apricots

2 tablespoons water

2 cups Eagle Mills All-Purpose Unbleached Flour made with Ultragrain

¼ cup granulated sugar

1 tablespoon baking powder

¼ teaspoon salt

⅓ cup margarine

¼ cup chopped pecans, toasted

¾ cup heavy (whipping) cream

1 egg, beaten

1. Preheat oven to 400° F. Combine apricots and water in small bowl; let stand 15 minutes.

2. Combine flour, sugar, baking powder and salt in large bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts.

3. Add cream, egg and apricots with water to dry mixture; stir just until moistened. Turn dough onto lightly floured surface. Knead 10 times or until nearly smooth. Place onto ungreased baking sheet. Pat or roll to a 9-inch circle, ½-inch thick. Cut into 8 wedges, but do not separate. Brush with additional milk; sprinkle with sugar.

4. Bake 15 minutes, or until golden brown. Immediately remove from baking sheet; carefully separate into wedges.

For more information and recipes, visit www.Ultragrain.com.

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Recipes Make It Easy To Get Recommended Amount Of Whole Grains And Fiber

(NAPSI)-When it comes to eating healthier, whole grain breads provide a good start. Breads made with a variety of whole grains can help you get the daily recommended three servings of fiber your body needs.

A high-fiber diet can provide fewer calories and it tends to help you eat less. In addition, the current USDA Dietary Guidelines for Americans recommend increasing intake of whole grains due to their role in cutting the risk of heart disease, stroke, hypertension, certain cancers, diabetes and obesity.

It's getting easier to eat high-fiber breads that all will enjoy by making them yourself coupled with choosing convenient recipes. One choice of convenient whole grain bread requires no kneading, namely Irish Wheaten Bread. Just combine the ingredients, form the dough and let it rise. Another great time-saver is to use Fleischmann's RapidRise Yeast, as the dough needs to rise only once.

RapidRise Yeast can also be used in bread machines, another convenient way to make tasty high-fiber breads such as Multigrain Bread. The machine can make a loaf from start to finish or, once the dough has been mixed, you can remove it to shape into virtually anything from pizza crust to dinner rolls and more.

Find other recipes and bread-making tips by visiting www.breadworld.com. Under the goodfibes seal there are about 100 recipes with a minimum of 0.8 grams of dietary fiber per ounce, enough to be designated as high fiber.

Irish Wheaten Bread

Makes 1 loaf

1 cup all-purpose flour

2 Tbsp. sugar

1 envelope Fleischmann's RapidRise Yeast

¾ tsp. salt

½ tsp. baking soda

1 cup buttermilk

¼ cup water

3 Tbsp. butter or margarine, cut up

2 to 21/2 cups whole wheat flour

In large bowl, combine all-purpose flour, sugar, undissolved yeast, salt and baking soda. Heat buttermilk, water and butter until very warm (120° to 130° F); mixture will curdle. Stir liquids into dry ingredients. Stir in enough whole wheat flour to make stiff dough.

Remove dough to lightly floured surface; form into smooth 5-inch ball, adding additional whole wheat flour if needed. Place in greased 9-inch pie pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.

With sharp knife, make an "X" (1/2 inch deep) on top of the dough. Bake at 375° F for 35 to 40 minutes or until done. Remove from pan; cool on wire rack.

Multigrain Bread

Makes one 11/2-pound loaf

11/3 cups water

2 Tbsp. honey

1 Tbsp. butter or margarine

1 tsp. salt

2 cups bread flour

¾ cup whole wheat flour

1/3 cup rolled oats, toasted*

3 Tbsp. nonfat dry milk powder

3 Tbsp. cornmeal

3 Tbsp. toasted wheat germ

1 envelope Fleischmann's RapidRise Yeast

Add ingredients to bread machine pan in order suggested by the manufacturer. Recommended cycle: whole wheat/whole grain or basic/ white bread cycle; medium/ normal color setting. (If basic/white bread cycle is used, add 1 tablespoon gluten to recipe.) Timed-bake feature can be used.

*To toast oats, spread thin layer in a shallow baking pan. Bake at 350° F for 10 to 15 minutes or until light golden brown, stirring often.

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Rice Helps the Heart, and the Wallet

(ARA) – With the rising cost of groceries, families are trying to make their hard-earned dollars go farther. Buying staples -- as opposed to manufactured mixes -- and using them in several different recipes is one way to reduce costs and yet provide a healthy meal for the entire family.

Of all the products on supermarket shelves, one of the most versatile is rice, a complex carbohydrate that is free of sodium, cholesterol and trans fat. It is also gluten-free, non-allergenic and easy to digest. Purchasing plain rice allows consumers to use the versatile grain in multiple recipes and is more cost-effective per serving. For example, a jar of RiceSelect’s Texmati rice is 30 cents per serving whereas seasoned mixes can range from 60 cents to $1.20 per serving.

“One great time -- and money-saving tip -- is to cook all of your rice for the week at once and store the leftovers in the refrigerator,” says Deborah Locke, product manager for RiceSelect. “The next time you are preparing a pilaf, casserole or rice salad, you are halfway there.”

September is Whole Grains Month, and numerous studies have shown that people who eat whole grains, such as brown rice, as part of a healthy diet have a reduced risk of coronary heart disease. Eating whole grains may help regulate blood glucose levels in those with diabetes and studies also show people who consume more whole grains are better able to maintain a healthy weight. Plus, whole grains, like Texmati brown rice and RiceSelect’s Royal Blends, make a great compliment to other healthy foods like vegetables and lean protein.

Rice tastes great as well, which makes it perfect for the whole family to enjoy. But when you head to the grocery store, don’t just pick up any generic brand. Seek out a brand that you know was grown close to home.

Buying locally-grown food is becoming more and more important for consumers who are concerned about minimizing their carbon footprints. RiceSelect, for example, grows and packages all of its products here in the United States. And regardless of what you may have heard, there is currently an abundance of U.S. grown rice.

More than 100 recipes for the family to enjoy are available at www.riceselect.com. The recipes range from salads and side dishes to entrees and desserts. Here are a few of them:

* Brown Rice Black Bean Burrito
Yield: Makes six servings

Ingredients:
1 Tbsp. vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 1/2 tsp. chili powder
1/2 tsp. cumin
3 cups cooked Texmati Brown Rice
1 15- or 16-oz. can black beans, drained and rinsed
1 11-oz. can corn, drained
6 8-inch flour tortillas
3/4 cup or 6 oz. shredded reduced-fat cheddar cheese
2 green onions, thinly sliced
1/4 cup plain low-fat yogurt
1/4 cup prepared salsa

Directions:
Heat oil in large skillet over medium-high heat until hot. Add onion, garlic, chili powder and cumin. Saute 3 to 5 minutes until onion is tender. Add rice, beans and corn. Cook, stirring 2 to 3 minutes until the mixture is thoroughly heated. Remove from the heat.

Spoon 1/2 cup of the rice mixture down the center of each tortilla. Top each with 2 Tbsp. cheese, 1 Tbsp. green onion and 1 Tbsp. yogurt. Roll the tortilla up and top with 1 Tbsp. salsa.

To save time, when cooking the rice for the burritos, double the recipe on the label and use the leftover rice in another dish, like Cremini Mushroom and Roasted Garlic Rice Soup, later in the week.

* Cremini Mushroom and Roasted Garlic Rice Soup
Yield: Makes eight to 12 servings

Ingredients:
1/3 cup butter
1 pound cremini mushrooms, sliced
1 large sweet mild onion, finely chopped
3 cups cooked Texmati Brown Rice, divided
1 (6 1/2-oz.) container Garlic and Herbs Spreadable Cheese
2 (14-oz.) cans roasted garlic seasoned chicken broth, divided
2 cups water, additional if desired
8 slices pre-cooked ready-to-serve smoked bacon
Salt and pepper to taste

Directions:
Melt butter in a large non-stick stockpot over medium-high heat. Add mushrooms and onion; cook about 10 minutes, stirring periodically. Let the mixture cool slightly. In a food processor or blender, combine mushroom mixture, 1-1/2 cups rice, cheese and 1 cup broth. Pulse mixture until mushrooms are finely chopped but not pureed and mixture is thoroughly combined. Return mixture to stockpot; stir in remaining rice, broth and water. Bring to a boil; cook uncovered over medium heat 5 minutes. Heat bacon slices between paper towels in microwave according to package directions. Chop bacon and set aside. Add salt and pepper to soup to taste. To serve, ladle soup into bowls; sprinkle with bacon.

Courtesy of ARAcontent

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