Adding grains, especially whole grains, to your diet provides many healthy benefits. Unfortunately, most Americans consume less than one-third of the daily recommended amount, according to the U.S. Department of Agriculture. The good news is that now, more than ever, there are easy and delicious ways to add whole grains to your menus.

People who eat whole grains as part of a healthy diet have a reduced risk of coronary heart disease, largely because of the fiber they provide. Eating whole grains, like brown rice, may help regulate blood glucose levels in those with diabetes and studies also show people who consume more whole grains are better able to maintain a healthy weight.

When most people hear the term “whole grains” they think of a slice of wheat bread. While wheat bread is one source, there are many others like rice and pastas, cereals and breads made with 100 percent whole grain instead of white processed flours.

“Many people are surprised to learn that rice is a whole grain,” says Deborah Locke, product manager for RiceSelect. “So many of our favorites, from traditional Asian dishes to Cajun dishes like dirty rice, can be made healthier and more delicious by using Texmati brown rice.”

* At less than 110 calories per serving, brown rice is rich in nutrients as well as a filling and satisfying grain. In addition to being cholesterol-free, less than one percent of the calories in rice come from fat. Texmati brown rice is an all-natural whole grain with a popcorn aroma and nutty flavor that contains more fiber and antioxidants than refined grains.

Other delicious and easy ways to add whole grains to your diet include

* Start your day with a serving of whole grain breakfast cereal such as whole wheat flakes, muesli or a hearty bowl of oatmeal.

* Substitute white bread, rolls, crackers and tortillas with whole wheat and rye products. Not only are they better for you, the taste of whole grain bread products is more complex and flavorful.

* Instead of snacking on greasy chips, enjoy healthier handfuls of air-popped popcorn. Add flavor by sprinkling on garlic salt or other herbal seasoning.

* Branch out and try less common whole grains such as amaranth, bulgur or quinoa. Amaranth can be added to soups and stews, bulgur can be added to meatloaf and stuffed into peppers, and quinoa can be mixed with egg and spices, made into patties and fried.

The experts at RiceSelect offer this easy, delicious, whole-grain summer recipe.

Wild Thyme Summer Salad
Yield: Four servings

3 cups cooked Texmati brown rice
2 cooked boneless, skinless chicken breasts, cubed (chilled or at room temperature)
1 (8.5 ounce) jar sun-dried tomatoes, drained and chopped
1/3 cup chopped Kalamata olives
1/2 cup of your favorite prepared vinaigrette
1/4 cup chopped fresh thyme leaves

Allow Texmati rice and chicken to cool. In a large bowl, combine rice, chicken, tomatoes, olives, vinaigrette and thyme. Toss well and serve chilled.

Courtesy of ARAcontent

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Chicken salad recipes are very popular wherever you go and this is because chicken salads are very satisfying, nutritious and delicious.  A chicken salad recipe is also very easy to prepare because all you have to do is cook, cool, cut the chicken into bite size pieces and after that, you just chop your vegetables, and toss the whole thing with your easy to make salad dressing.

Few Ingredients Add Up To Delicious Salad

The chicken salad recipe that is presented here is a very simple recipe with only a few ingredients.  This is part of its appeal because the simple flavoring adds up to an incredibly tasty dish.  Once you taste this chicken salad recipe, you will know why this simple dish is such a popular salad even for the pickiest of eaters.

This salad calls for macaroni or your favorite pasta for salads.  You will need to cook the pasta until it is very al dente.  If you cook it for too long, it may be mushy by the time it is served.  Your pasta will continue to soak up the dressing when you are chilling it so you do not have to worry that your pasta will be too firm.  By the time you serve your chicken salad, your noodles will be just right. 

Salad Ingredients

2 cups cooked pasta
1 1/2 cups chicken, cooked and chopped
1 rib celery, chopped
1 cucumber, chopped

Salad Dressing Ingredients

3/4 cup mayonnaise
1/2 small onion, diced
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

1.  Create your salad dressing by mixing the mayonnaise, onion, salt and pepper until they are thoroughly blended in a medium bowl. 
2.  Toss the chicken, celery and cucumber together in a large bowl.
3.  Pour your salad dressing over your salad ingredients and toss together.  If your salad is too dry, add more mayonnaise until you get the texture that you desire.  Add more seasoning, if necessary. 
4.  You can serve your salad right away or you can mingle the flavors by chilling your salad in the refrigerator for a few hours or for overnight. 

Although this salad is delicious as it is, you may want to dress it up with a few of your favorite ingredients.  You may want to add more vegetables to it such as broccoli, carrots, black olives, cheese, green peppers or tomatoes or you may even decide to spice it up with hot peppers, salsa or garlic.  This chicken salad recipe is great on its own and you can be sure that this is a healthy addition to your table. 

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World famous chef Curtis Stone, star of the hit TLC show “Take Home Chef,” knows that each season is unique. With all the bounty of the summer season, cooks take advantage of the available produce to experiment with lighter fare and all the fresh vegetables that are readily available.

“Each season presents different flavors,” says Stone. “To me, summer foods should be clean and simple — with nice crisp tastes that suit the sunshine. Summer vegetables are fantastically refreshing and can enhance any summer dish.”

In his new book, “Cooking with Curtis,” Curtis shares his cooking philosophy to keep it simple and cook with natural ingredients from Mother Nature. Summer is the perfect time to learn new ways to integrate fresh, seasonal summer produce into your salads for a delicious and healthy main meal. Stone suggests trying these ingredients to capture the true taste of summer:

* Strawberry – “Strawberries are one of my favorite summer fruits,” says Stone. “They should be plump and deep red and at the height of their ripeness for the best flavor.”

Try utilizing this juicy summer fruit in your salads by slicing them thin and scattering throughout for a surprisingly sweet taste to your savory salad.

* Heirloom Tomato – “Lovely ripe tomatoes are something that I have come to enjoy in my summertime cooking,” comments Stone. “There are literally thousands of varieties of tomatoes, so you’ll be able to find a flavor right for you.”

Heirloom tomatoes come in a variety of colors and sometimes odd shapes. Try washing and slicing the whole tomato to get round slices. To bring out the flavor, sprinkle with a small amount of salt and freshly ground black pepper and add a few torn pieces of fresh basil.

* Zucchini – “Zucchini are a member of the squash or marrow family. There are three main varieties: the yellow, the round, and the most common green zucchini,” says Stone. “Zucchini should be picked when still young and small. The flowers can also be eaten and share the same flavor.”

Try utilizing this summer vegetable by cutting thinly and eating raw in your summer salads or grilling and sautéing for a truly unique treat. If grilling, Stone suggests brushing with a touch of olive oil.

* Bell Pepper – “Peppers are in season during the summer and are very adaptable,” says Stone. “Try bell peppers in your salad for a colorful addition with a subtle, sweet flavor and satisfying crunch.”

Bell peppers come in a variety of colors such as yellow, red and green. To prepare a bell pepper, cut in half and remove the seeds. Peel away the white part of the ribs using a paring knife. Then dice or cut into long strips and sprinkle throughout your salad.

After choosing your fresh summer fruits and vegetables, Curtis suggests topping your salad with a dressing that will enhance the freshness and flavor of the season’s produce. ”A trick I like to use is Marie’s Dressings, located in the refrigerated section of the produce aisle of your local supermarket,” says Stone. “They’re crafted from the freshest and highest quality ingredients and sealed cold to lock in that fresh, homemade taste.”

Recognizing that each season is an opportunity to experiment with your cooking, Marie’s is hosting a contest where you can win the experience of taking home celebrity chef Curtis Stone. Simply visit their Web site and register for the chance to cook with Curtis in your own home. For more information, visit www.maries.com.

Baby Spinach Salad with Summer Strawberry, Red Onion and Grilled Chicken

Prep time: 20 minutes
Yield: 6 servings

2 pounds boneless, skinless chicken breasts
1 tablespoon olive oil
1/4 teaspoon salt
Freshly ground black pepper
2 (6 ounce) bags baby spinach
1 pint strawberries, sliced, about 2 cups*
1/3 cup thinly sliced red onion
1/3 cup pecans or almonds, toasted
1 cup Marie’s Raspberry Vinaigrette Dressing

Prepare grill for medium high heat. Coat chicken with oil and season with salt and pepper. Clean grill with wire brush and place chicken on grill. Grill 5 minutes on each side or until meat thermometer registers 165 F. Let cool and cut chicken into slices.

Combine all ingredients except chicken and dressing. Divide salad between 6 plates. Top each plate with chicken and drizzle with Marie’s Raspberry Vinaigrette.

*You can also use fresh, summer raspberries as an alternative to strawberries.

Courtesy of ARAcontent

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