Rice and Pasta Dishes You Can Make Quickly and Easily

1-RICE AND CRANBERRY PILAF 
1 cup low-sodium chicken broth
1/2 cup orange juice
2 tbsp sugar, optional
1 1/2 cups instant brown rice
1/2 cup fresh cranberries
2 tbsp toasted sliced almonds

In a saucepan bring the broth, orange juice, and sugar, if using, to a boil. Add the brown rice and cranberries; stir to blend. Reduce the heat to simmer and simmer, covered, for 5 minutes; remove from heat. Allow to stand for 5 minutes. Remove lid and stir in almonds before serving.

Yield: 4 servings
Per serving: 144 calories, 5 grams protein, 26 grams carbohydrates, 3 g fat, 199 mg sodium.

2-MUSHROOM RISOTTO 
2 tbsp canola or olive oil
1 cup chopped fresh mushrooms
1/3 cup chopped onion
1 cup brown rice
2 cups water
3-oz Shredded Parmesan cheese
1/4 cup half and half cream

Heat oil in a large skillet over medium-high heat. Add the mushrooms and onion and cook until tender. Stir in the rice and water; bring to a boil, cover, lower heat and simmer 20 minutes or until the rice is tender. Stir in 1/2 cup of the Parmesan cheese and the half and half cream.

3-SPINACH FETTUCCINE ALFREDO 
8-oz spinach fettuccine noodles
1/4 cup butter
1 cup whipping cream
1/4 tsp salt
couple dashes of freshly ground black pepper
1 pkg (3-oz) Shredded Parmesan cheese

Prepare the fettuccine noodles according to the package directions; drain.

Over low heat, melt the butter in a 3-quart saucepan. Stir in the cream, salt, and pepper; heat thoroughly.

Add the drained fettuccine noodles and 1/2 cup of the Parmesan cheese, stirring until thoroughly heated. Serve with the remaining cheese.

Yield: 4 to 6 servings

Note: To add more vegetables to your diet, melt an additional 2 tablespoons butter in a 10 to 12-inch skillet. Add 2 cups frozen (thawed) vegetables and saute until vegetables are tender. Stir into the fettuccine as prepared above.

Enjoy!

Serve with the remaining cheese.

Yield: 4 to 6 servings