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.