1 cup uncooked long grain rice
2-1/4 cups water
2 to 3 tablespoons onion or vegetable soup mix
1/4 teaspoon salt
2 cups frozen corn, peas or mixed vegetables|In a saucepan, combine the rice, water, soup mix, and salt; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Cook until rice and vegetables are tender. Yield: 4-6 servings.
1 cup uncooked anelli (tiny rings) pasta (4
ounces)
1 (10 ounce) package frozen chopped broccoli
2 tablespoons reduced-fat sour cream
2 teaspoons Dijon mustard
1/4 teaspoon salt
|Cook and drain pasta and broccoli as directed on packages. Toss pasta,
broccoli and remaining ingredients. Serve warm.
9 medium beets (9 or 10 medium, 2 bunches)
2 teaspoons olive or vegetable oil
1/2 cup reduced-sodium chicken broth
2 teaspoons grated orange peel
2/3 cup orange juice
1/4 cup packed brown sugar
6 tablespoons chopped fresh parsley
1 teaspoon chopped crystallized ginger
OR
1/2 teaspoon ground ginger|Heat oven to 400?. Cut beets into fourths. Place beets, oil and broth in
ovenproof 3-quart saucepan. Cover and bake 30 to 45 minutes, stirring
occasionally, until beets are tender. Remove from oven.
Stir in orange peel, orange juice and brown sugar. Cook over medium-high
heat 5 to 8 minutes, stirring frequently, until sauce is reduced and beets
are coated with glaze. Stir in parsley and ginger.