The Rice you Want Without the Wait. - Mars Foodservices

READY-TO-HEAT RICE
The Rice you Want Without the Wait.

Wait No More.
With UNCLE BEN’S® Ready-To-Heat Rice products, it’s fast and easy to please your customers
with the contemporary grains they crave. Our convenient pouches let you cut down on prep time,
reduce labor, and serve consistently delicious rice dishes that cook in only 2 minutes when made
in the microwave. Along with Ready Risotto, we’re offering Brown & Wild Rice, a brown rice base
with wild rice in the mixture, and Brown & Red Rice with Black Quinoa, a brown rice base with red
rice and black quinoa.
Upscale Made Simple
• Risotto is a customer favorite, served by nearly 33%
of all operators. 1
• Risotto is an excellent side or center-of-the-plate item. 1
• Both Brown Rice and Wild Rice are menued by 50% of
noncommercial operators. 1
• Easy preparation was ranked as the #2 reason for
operators to increase their use of grains. 2
• Offering these unique whole grains in Ready-to-Heat
options meets customers’ demands for contemporary
grains and operators’ needs for easy preparation.
Convenience at Its Best
• A large pouch size of 24 oz. yields ten ½-cup portions.
• Both Brown Rice products can be prepared in the
microwave or on the stove top.
• Brown Rice products can be held in hot water up to an
hour before use.
• High-quality Risotto is ready on your stove top in minutes.
• Risotto is offered plain, so you can use it in your own
recipes.
• Ready-to-Heat Rice products are great foundations for
creating your own signature dishes.
Bring Out the Healthy Side of Your Menu
Discover the many health benefits of our two new
Ready-to-Heat Rice offerings.
• All Natural
• Low Sodium
• 5 Grams of Protein per Serving
• Natural Source of Vitamin B and Iron
• Low Fat
• No MSG
• 100% Whole Grain
• Completely Vegetarian
• Cholesterol Free
• No Preservatives
• 0 Grams Trans Fat
• No Allergens
1
R&I Menu Census 2007
2
MARS Market Research Study, June 2008

Tuscan Steak with Stout Risotto
Made WIth Uncle Ben’s ® ready RISOtto
Teriyaki Beef Tips and Shiitake Rice Bowl
Made WIth Uncle Ben’s ® ready-to-heat BROWn & Wild RICe
Pan-Roasted Cod with Mediterranean Wild Rice Salad
Made WIth Uncle Ben’s ® ready-to-heat BROWn & WIld RICe
Grilled Black Bean & Rice Snacker Wrap with Mojo Crema
Made WIth UNCle Ben’S ® ready-to-heat BROWn & Red RICe WIth black QUInoa

Tuscan Steak with Stout Risotto
Yield: Approx. 5 Servings
INGREDIENTS QUANTITy DIRECTIONS
Chicken stock 1 cup Preheat grill.
Butter ¼ cup
Stout beer ¾ cup
Heavy cream ½ cup
UnCle Ben’S® Bulk Ready-to-Heat Risotto 1 pouch
Onion, chopped ¼", cooked until
translucent and tender
¾ cup
Parmesan cheese, finely shredded 3 oz.
Strip steaks, 12 oz. each 5
Kosher salt as needed
Black pepper, ground as needed
Extra-virgin olive oil 5 tsp.
Lemon wedges 5
1. Bring stock, butter, beer, and cream to a boil in a
skillet.
2. Squeeze pouch to separate rice. Add to liquids; stir
and separate clumps.
3. Sprinkle onion and cheese evenly over rice and heat
for 2 minutes; stir to combine. Remove from heat
when desired consistency is reached and reserve
warm (160°F).
4. Season steaks with salt and pepper to taste. Grill to
desired doneness.
5. To serve, plate 1 cup risotto with 1 steak. Drizzle steak
with 1 tsp. olive oil. Garnish with 1 lemon wedge.
Serving Suggestions
• Use a locally brewed stout or other dark beer to generate local interest and beer pairing opportunities.
• Garlicky sautéed greens or rapini would make an excellent side dish for this hearty meal.
Teriyaki Beef Tips and Shiitake Rice Bowl
Yield: Approx. 5 Servings
INGREDIENTS QUANTITy DIRECTIONS
Dried shiitake mushroom caps 1 oz. 1. Pour 1 cup hot water over dried shiitakes and soak until
Vegetable oil as needed
softened (approximately 30 minutes). Remove mushrooms
UnCle Ben’S® Bulk Ready-to-Heat
Brown & Wild Rice
1 pouch
Kosher salt as needed
Black pepper, ground as needed
Beef tips 1¼ lb.
Teriyaki glaze, commercially prepared ½ cup
Scallions, sliced thin on bias 5 tsp.
from liquid. Strain soaking liquid and reserve. Slice caps
into ¼"-wide strips.
2. Sauté mushroom strips in thin layer of vegetable oil over
medium heat until golden brown. Reserve.
3. Squeeze pouch to separate rice; pour into a skillet. Add ¼
cup reserved mushroom liquid and heat; stir to separate
rice if necessary. Season with 1 tsp. salt and ½ tsp. pepper
(or to taste). Add mushrooms. Reserve warm (160°F).
4. Sauté beef tips in vegetable oil over medium-high heat
until well browned on all sides, approximately 5 minutes.
Reduce heat to low.
5. Mix teriyaki glaze with ¼ cup mushroom liquid and pour
over beef; stir to coat and heat through.
6. To serve, plate 1 cup rice/mushroom mix in a bowl and top
with ¼ lb. beef tips. Drizzle 1 tbsp. pan sauce over the beef.
Garnish with 1 tsp. scallions.
Serving Suggestions
• Substitute boneless chicken meat for the beef tips.
• Customize the teriyaki sauce with additional flavors such as hot sauce or honey.
Pan-Roasted Cod with
Mediterranean Wild Rice Salad
Yield: Approx. 7 Servings
INGREDIENTS QUANTITy DIRECTIONS
UnCle Ben’S® Bulk Ready-to-Heat
Brown & Wild Rice
1 pouch
Water ¼ cup
Lemon juice ½ cup
Kosher salt as needed
Vegetable oil as needed
yellow onion, chopped ¼" ½ lb. (2 cups)
Grape tomatoes, halved ½ lb. (1½ cups)
Capers, drained ¼ cup
Parsley, chopped ¼ cup
Extra-virgin olive oil 3 tbsp.
Cod fillets, skinless, 6 oz. each 7
White pepper, ground as needed
Tapenade, commercially prepared 7 tsp.
Preheat conventional oven to 350°F.
1. Squeeze pouch to separate rice; pour into a skillet. Add
water and heat; stir to separate rice if necessary.
2. Transfer to a bowl, add lemon juice and 1½ tsp. salt (or
to taste) and stir to combine.
3. Sweat onions in vegetable oil over medium heat until
translucent and soft. Add tomatoes and cook, stirring
occasionally until slightly softened, approximately
2 minutes.
4. Add onion, tomatoes, capers, parsley, and olive oil to
rice and gently stir to combine. Hold in refrigeration
until ready to serve.
5. Season cod with salt and white pepper to taste.
6. Heat vegetable oil in skillet over high heat. Sear fish
on presentation side until golden brown. Carefully turn
over fillets and place pan in oven, cooking fish to desired
doneness.
7. To serve, plate 1 cup rice salad with 1 cod fillet. Garnish
cod with 1 tsp. tapenade.
Serving Suggestions
• This bright, light rice salad is a perfect complement to other light fish and chicken entrées.
• Use different tapenades, such as green olive, artichoke, or sun-dried tomato, to add different flavors and visual appeal.
Grilled Black Bean and Rice
Snacker Wrap with Mojo Crema
Yield: Approx. 10 Servings
INGREDIENTS QUANTITy DIRECTIONS
UnCle Ben’S® Bulk Ready-to -Heat
Brown & Red Rice with Black Quinoa
1 pouch
Water ¼ cup
Black beans, canned, heated, drained 1¼ cups
Grilled bell peppers and onion mix,
commercially prepared, chopped, heated
1¼ cups
Adobo seasoning ½ tbsp.
Cumin, ground ½ tbsp.
Sour cream ¾ cup
Lime juice 1 tbsp.
Orange juice 1 tbsp.
Cilantro, chopped ½ tbsp.
Cumin, ground ¼ tsp.
Kosher salt ¼ tsp.
Whole-wheat flour tortillas, 8" 10
Pepper Jack cheese, shredded 10 oz.
Preheat grill.
1. Squeeze pouch to separate rice; pour into a skillet.
Add water and heat; stir to separate rice if necessary.
2. Add black beans, peppers and onion mix, adobo
seasoning, and cumin to rice and mix well. Reserve
warm (160°F).
3. To make Mojo Crema, stir together sour cream, lime
juice, orange juice, cilantro, cumin, and salt. Reserve
in refrigeration.
4. Lay tortillas on grill until grill marks form,
approximately 20–30 seconds.
5. To assemble wrap, lay tortilla on flat work surface.
Sprinkle 1 oz. cheese down the center of the wrap and
top with ¾ cup rice and beans mixture. Drizzle 1 tbsp.
Mojo Crema over rice.
6. Fold edge of tortilla closest to you towards the center
and over filling. Fold left and right sides of tortilla
towards center until they overlap over filling.
Serving Suggestions
• For a vegan variation, omit cheese and Mojo Crema and stir in ¼ cup Mojo Criollo (commercially prepared) and 2 tbsp.
chopped cilantro with the peppers and beans.
• Add cooked chopped bacon or pulled pork for a nonvegetarian variation.

Nantucket Shrimp Risotto
Made WIth Uncle Ben’s ® Ready RISOtto
Rio Grande Risotto
made WIth Uncle Ben’s ® Ready RISOtto
Rosemary Lemon Chicken Risotto
Made WIth Uncle Ben’s ® Ready RISOtto
Grilled Salmon with Orange, Quinoa, and Rice Salad
Made WIth UNCle Ben’S ® ready-to-heat BROWn & Red RICe WIth black QUInoa

Nantucket Shrimp Risotto
Yield: Approx. 1–2 Servings
INGREDIENTS QUANTITy DIRECTIONS
Olive oil 1 tbsp. 1. Sauté garlic and onion in oil.
Garlic, minced 1 tsp.
2. Add wine, bring to boil, and reduce 30–45 seconds.
Onion, minced 2 tbsp.
White wine, dry ½ cup
Shrimp, fresh, peeled, deveined 6 oz.
OLD BAy ® Seasoning ½ tbsp.
Capers 1 tbsp.
3. Add shrimp, seasoning, and capers. Bring to boil. Cook to
desired doneness.
4. Add cream and bring to boil. Add risotto and cheese. Stir
and heat for up to 90 seconds to achieve a desired texture.
5. Add tomatoes and parsley. Stir till blended thoroughly.
Heavy cream ¾ cup Garnish with lemon wedge and fresh flat-leaf parsley sprig.
UnCle Ben’S® Ready Risotto 1½ cups
Parmesan cheese, grated ¼ cup
Tomatoes, seeded, diced 1/3 cup
Flat-leaf parsley, minced 1 tbsp.
OLD BAy is a registered trademark of McCormick & Company, Incorporated.
Serving Suggestions
• Try adding clams, mussels, or other shellfish. you can also substitute thyme or rosemary for the parsley.
• For authentic Mediterranean flavor, add chopped kalamata olives.
Rio Grande Risotto
Yield: Approx. 1–2 Servings
INGREDIENTS QUANTITy DIRECTIONS
Butter 1 tbsp. 1. Sauté garlic in butter.
Garlic, minced 1 tsp.
2. Add broth and cream; bring to boil and reduce for 30–45
Chicken broth ½ cup
Heavy cream ¼ cup
Corn, roasted ½ cup
Black beans, canned, drained ½ cup
UnCle Ben’S® Ready Risotto 1½ cups
Monterey Jack cheese, shredded ¼ cup
seconds.
3. Add corn and beans and heat thoroughly for 30–45
seconds.
4. Add risotto and cheese; stir and heat for up to 90
seconds to achieve a desired texture.
5. Add chorizo and cilantro and heat thoroughly.
Chorizo, mild, cooked, crumbled 6 oz. Garnish with shredded Monterey Jack, chopped tomatoes,
Cilantro, chopped 1 tbsp.
avocado, cilantro, and jalapeño pepper.
Serving Suggestions
• Try replacing chorizo with grilled fajita chicken strips, pulled pork shoulder, taco beef, or chopped carne Asada.
(When replacing with milder meats, increase spiciness with cayenne pepper sauce.)
• Monterey Jack cheese could be replaced by pepper Jack, cheddar Jack, or Cojita.
Rosemary Lemon Chicken Risotto
Yield: Approx. 1–2 Servings
INGREDIENTS QUANTITy DIRECTIONS
Butter 1 tbsp. 1. Sauté garlic in butter.
Garlic, minced 1 tsp.
2. Add cream and broth, bring to a boil, and reduce for
30–45 seconds.
Heavy cream ¼ cup
Chicken broth ½ cup
Parmesan cheese, grated ¼ cup
Lemon juice 1 tsp.
Rosemary roasted chicken breast,
pulled (1/2" by 1" pieces)
6 oz.
3. Add cheese, lemon juice, and chicken, and heat
thoroughly for 30–45 seconds.
4. Add risotto; stir and heat for up to 90 seconds to achieve
a creamy consistency.
Garnish with Parmesan cheese and a rosemary sprig.
UnCle Ben’S® Ready Risotto 1½ cups
Serving Suggestions
• This is an ideal use for leftover rotisserie or roasted chicken (as seen in photo).
• For a richer version, replace some or all of the chicken broth with cream.
Grilled Salmon with Orange, Quinoa,
and Rice Salad
Yield: Approx. 7 Servings
INGREDIENTS QUANTITy DIRECTIONS
Preheat grill.
1 pouch
UnCle Ben’S® Bulk Ready-to-Heat
Brown & Red Rice with Black Quinoa
Water ¼ cup
Lemon juice 2 tbsp.
Rice wine vinegar 2 tbsp.
Orange juice 2 tbsp.
Honey 1½ tbsp.
Kosher salt as needed
White pepper ¼ tsp.
Ginger, ground ¹/8 tsp.
Vegetable oil ¼ cup
Jalapeño, minced 1 tbsp.
Green onions, white and green
¼ cup
parts, chopped
Cilantro, minced 1 tbsp.
Orange segments 2½ cups
Salmon fillets, 8 oz. each 7
Black pepper, ground as needed
1. Squeeze rice pouch to separate rice; pour into a skillet.
Add water; stir to separate rice if necessary.
2. Spread rice in a hotel pan to bring to room temperature.
3. Stir together lemon juice, vinegar, orange juice, honey,
¾ tsp. salt (or to taste), white pepper, and ginger. Slowly
whisk in vegetable oil to create a thin dressing.
5. Gently toss rice with dressing, jalapeños, green onions,
cilantro, and orange segments. Season with salt and
pepper to taste. Reserve in refrigeration.
6. Season salmon with salt and black pepper to taste. Grill
to desired doneness.
7. To serve, plate 1 cup rice salad with 1 salmon fillet.
Serving Suggestions
• Turn this dish into a salad entrée by flaking seared salmon into the salad and increasing the portion size.
• For additional texture and flavor, add toasted slivered almonds to the rice.

Set your Menu Apart
Our distinctive and nutritious blends of Ready-to-Heat Rice open up your world to creativity and
convenience. Unseasoned, and quick to prepare, these rice blends are the perfect foundation for
creating your own signature dishes. And because they cook faster than regular rice, you can spend
your time focusing on all the ways to add contemporary flavor appeal to your menu.
easy Risotto add-Ins
UNCLE BEN’S® Ready Risotto makes it easy to create signature
dishes from rich-creamy to spicy-zesty. Add distinctive flavor
and character with these simple ingredients.
• Olives or Capers
• Sun-Dried Tomatoes
• Minced Celery or Carrot
• Artichoke Hearts
• Toasted Almonds or Pumpkin Seeds
• Bacon or Sausage
• Sautéed Garlic
• Shallots, Scallions, or Chives
• Roasted, Carmalized, or Pureed Vegetables: Mushrooms,
Peas, or Squash
• Citrus Juice
• Cheeses: Paremsan, Asiago, Fontina, Gorgonzola,
Mozzarella, or Pepper Jack
• Herbs and Spices: Basil, Oregano, Thyme, Chiles, Cumin,
Coriander, Curry, Italian Herbs, Sage, Saffron, Dill, Lemon
Pepper, Crushed Red Pepper, or Seasoning Blends (OLD BAy ®
Seasoning, Caribbean Jerk, Southwest, Cajun)
• Sauces and Condiments: Horseradish, Dijon Mustard, Honey,
Balsamic Vinegar
READY-TO-HEAT RICE

Product and Packaging Specifications
UNCle Ben’S ® Ready Risotto
UPC 05240 Packed 12/9.9-oz. pouches
UPC 35161 Packed 10/24-oz. pouches
Now anyone can make perfect risotto in about 90 seconds. This foolproof heat-and-serve risotto comes in shelf-stable pouches and
yields the same creamy taste as scratch risotto without the 30-minute prep. An ideal base for creating high-margin risotto menu items.
Nutrition Facts
UPC 05240 Packed 12/9.9-oz. pouches
Serving Size
4.5 oz.
Servings Per Container approx. 5
Calories 220
Calories from Fat 20
Total Fat 2.5g
Saturated Fat
Trans Fat
0g
0g
Cholesterol
Sodium
Potassium
Total Carbohydrate
Dietary Fiber
0mg
200mg
90mg
45g
1g
Sugars 0g
Protein
INGREDIENTS: WATER, MEDIUM GRAIN RICE † , CANOLA AND OR
SUNFLOWER OIL, SALT.
4g
† MEDIUM GRAIN RICE GROWN IN ITALy
Serving Size Approximate Number of Servings Approximate*
UPC 35161
Per Pouch
Per Case
Packed 10/24-oz. pouches
Portion Cost
1/3 Cup 6 72 $0.29
1/2 Cup 4 48 $0.44
Serving Size Approximate Number of Servings Approximate*
Per Pouch
Per Case
Portion Cost
1/3 Cup 15 150 $0.26
1/2 Cup 10 100 $0.40
*Approximate portion costs are calculated using list price and 25 percent
distributor markup.
UNCle Ben’S ® Bulk Brown and Red Rice with Black Quinoa
UPC 35909 Packed 10/24-oz. pouches
Meet health-conscious customers’ demands for upscale flavor with this blend of brown and red rice with black quinoa. Packed with protein,
this blend of rice delivers 54 grams of whole grains per 1-cup serving and boasts the sought-after flavor notes of quinoa. Use this excellent
unseasoned rice blend to create your own inspired dishes in only 2 minutes.
Serving Size
1 cup
Servings Per Container approx. 5
Calories 220
Calories from Fat 30
Total Fat
3g
Saturated Fat
0g
Trans Fat
0g
Nutrition Facts
Cholesterol
0mg
Sodium
220mg
Potassium
120mg
Total Carbohydrate
42mg
Dietary Fiber
3g
Sugars 0g
Protein
5g
Serving Size Approximate Number of Servings Approximate*
Per Pouch Per Case Portion Cost
1/3 Cup 15 150 $0.28
1/2 Cup 10 100 $0.43
*Approximate portion costs are calculated using list price and 25 percent
distributor markup.
INGREDIENTS: WATER, WHOLE GRAIN PARBOILED BROWN RICE, WHOLE
GRAIN RED RICE †† , CANOLA AND/OR SUNFLOWER OIL, BLACK QUINOA ††† ,
†† RED RICE GROWN IN THAILAND
††† BLACK QUINOA GROWN IN BOLIVIA
UNCle Ben’S ® Bulk Brown and Wild Rice
UPC 35908 Packed 10/24-oz. pouches
Serve this complex grain mix of brown and wild rice without the long preparation. In under 2 minutes you can have a healthy
contemporary rice that delivers 54 grams of whole grains per 1-cup serving. Works great as a side or in a variety of signature dishes.
Serving Size
1 cup
Servings Per Container approx. 5
Calories 210
Calories from Fat 25
Total Fat
3g
Saturated Fat
0g
Trans Fat
0g
Nutrition Facts
Cholesterol
0mg
Sodium
220mg
Total Carbohydrate
41g
Dietary Fiber
3g
Sugars 0g
Protein
5g
Serving Size Approximate Number of Servings Approximate*
Per Pouch Per Case Portion Cost
1/3 Cup 15 150 $0.28
1/2 Cup 10 100 $0.43
*Approximate portion costs are calculated using list price and 25 percent
distributor markup.
INGREDIENTS: WATER, WHOLE GRAIN PARBOILED BROWN RICE, WILD
RICE, CANOLA AND OR SUNFLOWER OIL, SALT.
FS53376 ® / Trademarks ©Mars, Incorporated 2009
www.MARSfoodservices.com
1.800.432.2331