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Rice provides
more than 15
vitamins and
minerals, and
beneficial
antioxidants
Rice fits every budget at only
10 cents per serving
Recipe courtesy of USA Rice, .
Rice,
A-WHOLE-NOTHER
GRAIN
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.
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
& VEGETABLE RICE BOWL
INGREDIENTS:
Orange Chicken
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.
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.