Summary

Original source:
http://www.kansascity.com/mld/kansascity/living/food/11891433.htm

Details

• Say the word "grains," and most people reach for bread, cereal or rice.
• Although rice is the staple food for two-thirds of the world, providing 15 essential nutrients, conventional white rice has had the husk, bran and germ stripped from the kernel.
• The new Dietary Guidelines for Americans emphasizes the importance of eating more whole grains.
• To help consumers shift to a "whole-grain state of mind," the USA Rice Federation is using a "step-wise approach" --- gradually increasing the amount of brown rice in the pot so that consumers can get used to its chewier texture.
• The Star's recipe for Glazed Chicken and Wild Rice also takes a transitional approach by combining two rice varieties to create a tasty whole-grain pilaf.
• Wild rice is a low-calorie, low-fat and fiber-rich carbohydrate with a unique, nutty flavor.
• Most of us eat less than a serving of whole grains a day.
• Aim for at least three 1-ounce servings per day.
• Set a pot on simmer and you're free to catch up on the day with your family or work around the house until the grains are done in less than an hour.
• Cooked rice lasts up to seven days in the refrigerator, or freeze leftover cooked rice for up to six months and add it to soups, salads and casseroles.
• Place shelled nuts on an ungreased baking sheet and bake 7 to 10 minutes.
• If you want to buy local, look for Missouri Northern pecans at select supermarkets.
• Combine wild rice, brown rice, 1 clove garlic, soy sauce, 1 cup orange juice and water in a saucepan.
• Line a shallow baking dish with aluminum foil and spray with nonstick spray coating.
• Drizzle with remaining sauce and bake 5 to 10 minutes or until chicken reaches 170 degrees and is fully cooked.

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