Veggie Fried Rice

• 1 (5.3-oz.) bag quick-cooking brown rice
• 1 (8-oz.) package fresh sugar snap peas
• 4 green onions, cut into 2-inch pieces
• 1/2 cup matchstick-cut carrots
• Vegetable cooking spray
• 1 tablespoon grated fresh ginger
• 2 garlic cloves, minced
• 2 large eggs, lightly beaten
• 3 tablespoons lite soy sauce
• 2 teaspoons dark sesame oil

1. Cook rice according to package directions; drain well.

2. Sauté peas, green onions, and carrots in a large nonstick skillet coated with cooking spray over medium-high heat 3 minutes or until crisp-tender. Add ginger and garlic; sauté 1 minute. Add rice, and cook 2 minutes or until thoroughly heated. Push rice mixture to sides of pan, making a well in center of mixture.

3. Add eggs to center of mixture, and cook, stirring occasionally, 1 to 2 minutes or until set. Stir eggs into rice mixture. Stir in soy sauce and sesame oil.

Yield: 4 servings

Cilantro Lime Rice

Servings: 4 • Size: 3/4 cup • Old Points: 4 pts • Points+: 6 pts

• 1 cup extra long grain rice or basmati rice
• 1/2 lime, juice of
• 2 cups water
• 1 tsp salt
• 3 tbsp fresh chopped cilantro
• 4 tsp vegetable oil

In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low andcover about 15 minutes. Shut off flame and keep covered an additional 5 minute.

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

Cheesy Chicken and Rice Casserole

1 (10 3/4 oz.) can cream of chicken soup

1 1/3 cups water

3/4 cup uncooked long-grain rice

2 cups fresh or frozen vegetables

1/2 tsp. onion powder

1/2 tsp. pepper

4 boneless skinless chicken breast halves, thawed

1/2 cup shredded cheddar cheese

Stir the soup, water, rice, vegetables, onion powder and pepper in a shallow 2 1/2-qt. baking dish. Top with chicken. Sprinkle chicken with additional pepper. Cover. Bake at 375F for 45 minutes or until chicken juices run clear. Top with cheese.

Italian version: In place of onion powder and pepper, use 1 tsp. Italian seasoning. Substitute 1/3 cup shredded Parmesan for cheddar.

Mexican version: In place of onion powder and pepper, use 1 tsp. chili powder. Substitute Mexican cheese blend for cheddar.

Yield: 4 servings

Cornish Hens with Mandarin Rice

Rice:

1/4 cup slivered almonds

2 tbsp. celery, chopped

1 small green onion and top, thinly sliced

2 tbsp. butter

1 (11 oz.) can Mandarin orange segments, well-drained

2 tbsp. orange juice concentrate

2 cups cooked rice

4 Cornish hens, about 1 1/2 lbs. each

olive oil

paprika

orange marmalade

To make the rice: Saute almonds, celery, and onion in butter in small skillet until almonds are lightly toasted. Combine almond mixture, orange segments, orange juice concentrate, and rice, tossing to mix.

Rinse Cornish hens and pat dry with paper towels. Stuff Cornish hens with rice mixture and tie legs with string. Brush hens lightly with oil; sprinkle with paprika. Grill over indirect medium heat until the stuffing reaches 165F and the juices run clear, about 30-45 minutes. Baste hens with orange marmalade during last 20 minutes of cooking time. Remove hens from the cooking grate and arrange on serving platter.

Yield: 4 servings