Minute® Rice Celebrates National Rice Month with Recipes To Share with Our Readers

September is National Rice Month, and we have recipes from Minute Rice to help showcase the latest products. The Minute Rice test kitchen developed an assortment of simple yet delicious recipes featuring the new Minute Ready to Serve Rice products. To learn more about the newest Minute Rice products, tasty recipe ideas and other varieties within the Minute Rice family of products, visit www.minuterice.com.

  

Minute Ready to Serve Brown & Quinoa Mediterranean Salad

Ingredients

·         1 cup Minute^® Ready to Serve Brown Rice & Quinoa

·         1 cup chopped baby kale

·         ¼ cup Greek vinaigrette

·         ¼ cup halved cherry tomatoes

·         ¼ cup sliced cucumber

·         2 tablespoons crumbled feta cheese

·         2 tablespoons sliced Kalamata olives

·         1 marinated artichoke heart, chopped

Directions

Heat rice according to package directions. In a small bowl combine rice, kale, vinaigrette, tomatoes and cucumber. Top with feta, olives and artichokes.

Serves 1.

Shrimp Chutney with Minute Ready to Serve Basmati Rice

Ingredients

·         1 cup Minute^® Ready to Serve Basmati Rice

·         2 ounces cooked shrimp

·         2 tablespoons chutney

·         ¼ cup plain yogurt

·         1 tablespoon chopped fresh cilantro

·         1 tablespoon chopped peanuts

Directions

Heat rice according to package directions. In a small microwave-safe bowl combine shrimp and chutney.  Microwave on HIGH 30 seconds. Stir in yogurt, cilantro and rice. Top with peanuts. 

Serves 1.

Speedy Ham Fried Rice with Minute Ready to Serve White Rice Family Size Bowl

Ingredients

·         1 bowl Minute® Ready to Serve White Rice Family Size Bowl	·         ½ cup carrots, diced
·         2 tablespoons vegetable oil	·         1 cup ham, diced
·         ½ cup green onions, sliced	·         2 tablespoons soy sauce
·         ½ cup celery, sliced	·         2 large whole eggs, beaten

Directions

Heat rice according to package directions. Heat oil in in a large wok or skillet over medium heat. Add onion, celery and carrots and stir-fry 2 minutes. Stir in rice, ham and soy sauce. Continue to stir-fry until heated through. Pour in eggs and cook, stirring constantly, until eggs are done. Serve with additional soy sauce, if desired.

Serves 4.

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