Layered Rice Pesto
and Pepper Bake
Pacific International Rice Mill
Nonstick vegetable spray
3 cups cooked Homai
Calrose* rice
1 3/4 cups shredded
Parmesan cheese,
divided
Salt and ground pepper
1/2 cup prepared basil
pesto sauce, divided
4 ounces crumbled goat
cheese, divided
10 ounces roasted red
peppers, drained,
patted dry and
chopped, divided
Preheat oven to 400°F. Coat a 7-inch soufflé dish or
springform pan with nonstick vegetable spray.
Combine rice, 1 1/2 cups Parmesan, and salt and
pepper to taste in a medium bowl.
Place half of the rice mixture in the prepared dish;
pat down well. Spread half of pesto evenly over rice
and sprinkle with half of goat cheese. Layer half of
red peppers over goat cheese. Repeat above layers.
Sprinkle remaining 1/4 cup Parmesan over top.
Bake for 12-15 minutes, or until heated through. Cut
into wedges to serve. Makes 6 servings.
Nutritional information: Each serving has 372
calories, 20 g protein, 24 g carbohydrates, 22 g fat,
11 g saturated fat, 42 mg cholesterol, 2 g fiber,
789 mg sodium.
Recipe supplied by USA Rice Federation.
* Brands may vary by region; substitute a similar product.
Apple Chicken Stir-Fry
Rainier Fruit Company
1 tablespoon plus 1 1/2
teaspoons vegetable
oil, divided
1 pound cubed boneless,
skinless chicken breast
1/2 cup vertically
sliced onion
1 3/4 cups thinly
sliced carrots
1 teaspoon dried
basil, crushed
1 cup fresh or frozen
Chinese pea pods
1 tablespoon water
1 medium Rainier* apple,
cored and thinly sliced
(Granny Smith, Golden,
Pink Lady or Cameo)
2 cups cooked brown rice
Heat 1 tablespoon vegetable oil over medium-high
heat in a nonstick skillet. Add chicken and stir-fry
until lightly browned and cooked through. Remove
from the skillet.
Heat remaining oil in the skillet. Add onions, carrots
and basil; stir-fry until carrots are tender.
Stir in pea pods and water; stir-fry for 2 minutes.
Remove from the heat; stir in apple. Add chicken and
stir to blend.
Serve hot over rice. Makes 4 servings.
Nutritional information: Each serving has 340
calories, 29 g protein, 37 g carbohydrates, 8 g fat,
< 1 g saturated fat, 60 mg cholesterol, 5 g fiber,
576 mg sodium.
Recipe courtesy of Produce for Better Health Foundation (PBH).
* Brands may vary by region; substitute a similar product.
