There’s nothing quite like a delicious Easter dinner with the family — except maybe one that’s heart-healthy and full of whole grain benefits.

“It’s great to gather around the dinner table and spend quality time with your family, but there’s no need to break the bank on calories or raise cholesterol levels,” said Michele Powers, R.D. and chef, on behalf of Uncle Ben’s. “These recipes allow you to celebrate and not feel guilty the next day because each is hearthealthy and packed with tasty vegetables or fruit.”

For more recipe ideas, visit UncleBens.com.
Mediterranean Stuffed
Portobello Mushrooms
Prep Time: 5 minutes
Cooking Time: 40 minutes
Serves: 6 to 8, depending on the size of the mushrooms
1 cup Uncle Ben’s Natural Whole Grain Brown Rice
1 tablespoon oil
1 cup onion, diced
1/2 cup green peppers, diced
2 cups low-fat, reduced sodium chicken broth
1/2 teaspoon dried oregano
1 can (2.25 ounces) sliced black olives, diced
1/2 cup cherry tomatoes cut into small pieces
1 cup reduced fat feta cheese
1/4 cup parsley
6 to 8 portobello mushrooms
1. In a saucepan, add oil over medium heat. Add onions and green peppers and
brown slightly for about 3 minutes.
2. Add brown rice and dried oregano along with 2 cups of low-fat chicken stock
to pan and bring to a boil. Cover and simmer for 25 minutes.
3. Preheat the oven to 400°F. Lay 6 to 8 mush rooms on a baking sheet, top down.
Remove the stems (if they have them) with a spoon.
4. Continue to prepare the filling by stirring
in black olives, cherry tomatoes, feta cheese and parsley into the cooked rice.
5. Spoon equal portions of rice mixture onto the middle of each of the portobello
mush rooms and bake for 12 to 15 minutes.
6. Remove mushrooms with a spatula and serve.
Tip: Makes a delicious heart-healthy meal that everyone will enjoy. Great for entertaining!
h remaining 2 table spoons of dried cherries or pomegranate seeds.
Serve hot.

Wild Rice Primavera
Prep Time: 10 minutes
Cooking Time: 20 minutes
Serves: 6
1 box (6 ounces) Uncle Ben’s Long
Grain & Wild Rice Original Recipe
3 1/2 cups fat-free, reduced sodium
chicken broth,divided
1 clove garlic, minced
1 teaspoon Italian seasoning
1 cup baby carrots, cut into small
coins
1 cup zucchini, cut into half moons
1 cup yellow squash, cut into half
moons
1 cup cherry tomatoes, halved
1 cup asparagus, diced
1. Empty the contents (rice and seasoning

packet) of rice box into a saucepan along with 2 1/2
cups chicken broth and bring to a boil. Reduce heat
to medium-low and simmer, covered, for 20 minutes.

2. Meanwhile, in a separate skillet, heat
the remaining cup of chicken broth over medium
heat. Add garlic and Italian seasoning. Once steam
begins to rise from the broth, add carrots, zucchini,
squash and tomatoes and reduce heat slightly to
medium-low, cover and heat for 5 minutes.
3. Carefully remove the lid and add aspara gus. Cover
with lid and steam for another 2 minutes. Remove
the lid and turn off the heat.
4. Once the rice has cooked for 20 minutes, pour the
rice into the skillet with the vegetables and toss to
combine.
Tip: Serve this heart-healthy recipe with ham for a
special family meal.

Long Grain & Wild Rice,
Lentil and Pomegranate Pilaf
Prep Time: 30 minutes
Serves: 8
1 box Uncle Ben’s Long Grain&Wild
Rice Herb Roasted Chicken
1 tablespoon olive oil
1 cup chopped onion
1 1/2 tablespoons chopped garlic
1 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3/4 cup lentils, rinsed and
picked over
3 cups water
1/4 cup chopped parsley
1/2 cup plus 2 tablespoons
chopped dried cherries or
fresh pomegranate seeds*
from 1 pomegranate
1/4 cup toasted pine nuts**
1. Heat olive oil in a saucepan. Add
onion and sauté over medium heat
until translucent, about 3 to 5
minutes. Add garlic, spices, and

lentils, stirring to evenly coat lentils. Add rice,
seasoning packet and water. Bring to a boil over
high heat. Reduce to a sim mer and cook, covered,
for 25 minutes or until liquid is absorbed.
2. Fluff with a fork, stir in parsley, 1/2 cup dried
cherries or pomegranate seeds and pine nuts.
Garnish with remaining 2 table spoons of dried
cherries or pomegranate seeds. Serve hot.