USA Rice Offers Easy Rice Recipes for Summer Menus
Health and Variety Drive Demand for Salads Across Foodservice Segments
Arlington, VA, May 4, 2012—Salads are gaining popularity on menus as diners look for healthy options that are flavorful and diverse. U.S.-grown rice, a versatile and economical grain, helps chefs and operators create global salads that meet diners’ desires for healthier choices and greater variety. According to Technomic, salad purchases have increased 15 percent in the past two years as consumers seek light, healthy and affordable fare. Meet demand with these on-trend salads perfect for multiple dayparts:
- Santa Fe Rice Salad: An ideal seasonal menu addition, this refreshing, festive salad includes a colorful blend of rice, black beans, corn and bell peppers tossed with cilantro-lime dressing.
- Mango Papaya Rice Trio Salad: This light, warm-weather salad combines white, whole grain brown and wild rice with ham, mango, papaya and pecans in French dressing.
- Tuna Nicoise: A Mediterranean twist adds a unique element to this classic tuna salad. Vegetables are combined with long-grain rice, eggs and spices, creating a healthy meal for any time of day.
Add to your take-out menu with these rice salad wraps that are ideal for customers looking for lighter options on the go:
- Greek-Style Rice Salad Wrap: Crisp garden vegetables and fresh herbs mingle with rice, feta cheese and Greek olives for a refreshing salad that’s wrapped in flatbread.
- California Sunshine Wrap: A pita or tortilla is filled with a whole-grain brown rice mixture of onions, mushrooms, dried tomatoes, spinach and walnuts. Serve with a goat cheese spread.
- Asian Chicken Wrap: This healthy sandwich wrap includes chicken, hoisin sauce, white and whole-grain brown rice, carrots and lettuce wrapped in a tortilla.
Both whole grain brown and enriched white rice are energy-fueling complex carbohydrates that are naturally low in calories, are sodium-, gluten- and cholesterol-free and have just a trace amount of fat, but no trans or saturated fat. Whole grain brown rice contains 15 vitamins and minerals, including B-vitamins, iron, phytonutrients and two grams of fiber per one-half cup of cooked rice. Also, one cup of brown rice equals two of the three recommended whole grain servings.
For more information and recipe ideas, visit www.menurice.com or contact Rosa Garcia at 410-715-1500.
The USA Rice Federation is the global advocate for all segments of the U.S. rice industry with a mission to promote and protect the interests of producers, millers, merchants and allied businesses. About 85 percent of the rice consumed in the U.S. is grown here. U.S. rice farmers produce an abundance of short-, medium-, and long-grain rice, as well as organic and specialty rices such as jasmine, basmati and Arborio, in Arkansas, California, Louisiana, Mississippi, Missouri and Texas, according to the highest-quality and wholesomeness standards. Sustainably grown U.S. rice helps to reduce your food miles because it is a domestically grown product. Look for the "Grown in the USA" logo on packages of 100-percent U.S.-grown rice.