The Rice you Want Without the Wait. - Mars Foodservices
The Rice you Want Without the Wait. - Mars Foodservices
The Rice you Want Without the Wait. - Mars Foodservices
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
READY-TO-HEAT RICE<br />
<strong>The</strong> <strong>Rice</strong> <strong>you</strong> <strong>Want</strong> <strong>Without</strong> <strong>the</strong> <strong>Wait</strong>.
<strong>Wait</strong> No More.<br />
With UNCLE BEN’S® Ready-To-Heat <strong>Rice</strong> products, it’s fast and easy to please <strong>you</strong>r customers<br />
with <strong>the</strong> contemporary grains <strong>the</strong>y crave. Our convenient pouches let <strong>you</strong> cut down on prep time,<br />
reduce labor, and serve consistently delicious rice dishes that cook in only 2 minutes when made<br />
in <strong>the</strong> microwave. Along with Ready Risotto, we’re offering Brown & Wild <strong>Rice</strong>, a brown rice base<br />
with wild rice in <strong>the</strong> mixture, and Brown & Red <strong>Rice</strong> with Black Quinoa, a brown rice base with red<br />
rice and black quinoa.<br />
Upscale Made Simple<br />
• Risotto is a customer favorite, served by nearly 33%<br />
of all operators. 1<br />
• Risotto is an excellent side or center-of-<strong>the</strong>-plate item. 1<br />
• Both Brown <strong>Rice</strong> and Wild <strong>Rice</strong> are menued by 50% of<br />
noncommercial operators. 1<br />
• Easy preparation was ranked as <strong>the</strong> #2 reason for<br />
operators to increase <strong>the</strong>ir use of grains. 2<br />
• Offering <strong>the</strong>se unique whole grains in Ready-to-Heat<br />
options meets customers’ demands for contemporary<br />
grains and operators’ needs for easy preparation.<br />
Convenience at Its Best<br />
• A large pouch size of 24 oz. yields ten ½-cup portions.<br />
• Both Brown <strong>Rice</strong> products can be prepared in <strong>the</strong><br />
microwave or on <strong>the</strong> stove top.<br />
• Brown <strong>Rice</strong> products can be held in hot water up to an<br />
hour before use.<br />
• High-quality Risotto is ready on <strong>you</strong>r stove top in minutes.<br />
• Risotto is offered plain, so <strong>you</strong> can use it in <strong>you</strong>r own<br />
recipes.<br />
• Ready-to-Heat <strong>Rice</strong> products are great foundations for<br />
creating <strong>you</strong>r own signature dishes.<br />
Bring Out <strong>the</strong> Healthy Side of Your Menu<br />
Discover <strong>the</strong> many health benefits of our two new<br />
Ready-to-Heat <strong>Rice</strong> offerings.<br />
• All Natural<br />
• Low Sodium<br />
• 5 Grams of Protein per Serving<br />
• Natural Source of Vitamin B and Iron<br />
• Low Fat<br />
• No MSG<br />
• 100% Whole Grain<br />
• Completely Vegetarian<br />
• Cholesterol Free<br />
• No Preservatives<br />
• 0 Grams Trans Fat<br />
• No Allergens<br />
1<br />
R&I Menu Census 2007<br />
2<br />
MARS Market Research Study, June 2008
Tuscan Steak with Stout Risotto<br />
Made WIth Uncle Ben’s ® ready RISOtto<br />
Teriyaki Beef Tips and Shiitake <strong>Rice</strong> Bowl<br />
Made WIth Uncle Ben’s ® ready-to-heat BROWn & Wild RICe<br />
Pan-Roasted Cod with Mediterranean Wild <strong>Rice</strong> Salad<br />
Made WIth Uncle Ben’s ® ready-to-heat BROWn & WIld RICe<br />
Grilled Black Bean & <strong>Rice</strong> Snacker Wrap with Mojo Crema<br />
Made WIth UNCle Ben’S ® ready-to-heat BROWn & Red RICe WIth black QUInoa
Tuscan Steak with Stout Risotto<br />
Yield: Approx. 5 Servings<br />
INGREDIENTS QUANTITy DIRECTIONS<br />
Chicken stock 1 cup Preheat grill.<br />
Butter ¼ cup<br />
Stout beer ¾ cup<br />
Heavy cream ½ cup<br />
UnCle Ben’S® Bulk Ready-to-Heat Risotto 1 pouch<br />
Onion, chopped ¼", cooked until<br />
translucent and tender<br />
¾ cup<br />
Parmesan cheese, finely shredded 3 oz.<br />
Strip steaks, 12 oz. each 5<br />
Kosher salt as needed<br />
Black pepper, ground as needed<br />
Extra-virgin olive oil 5 tsp.<br />
Lemon wedges 5<br />
1. Bring stock, butter, beer, and cream to a boil in a<br />
skillet.<br />
2. Squeeze pouch to separate rice. Add to liquids; stir<br />
and separate clumps.<br />
3. Sprinkle onion and cheese evenly over rice and heat<br />
for 2 minutes; stir to combine. Remove from heat<br />
when desired consistency is reached and reserve<br />
warm (160°F).<br />
4. Season steaks with salt and pepper to taste. Grill to<br />
desired doneness.<br />
5. To serve, plate 1 cup risotto with 1 steak. Drizzle steak<br />
with 1 tsp. olive oil. Garnish with 1 lemon wedge.<br />
Serving Suggestions<br />
• Use a locally brewed stout or o<strong>the</strong>r dark beer to generate local interest and beer pairing opportunities.<br />
• Garlicky sautéed greens or rapini would make an excellent side dish for this hearty meal.<br />
Teriyaki Beef Tips and Shiitake <strong>Rice</strong> Bowl<br />
Yield: Approx. 5 Servings<br />
INGREDIENTS QUANTITy DIRECTIONS<br />
Dried shiitake mushroom caps 1 oz. 1. Pour 1 cup hot water over dried shiitakes and soak until<br />
Vegetable oil as needed<br />
softened (approximately 30 minutes). Remove mushrooms<br />
UnCle Ben’S® Bulk Ready-to-Heat<br />
Brown & Wild <strong>Rice</strong><br />
1 pouch<br />
Kosher salt as needed<br />
Black pepper, ground as needed<br />
Beef tips 1¼ lb.<br />
Teriyaki glaze, commercially prepared ½ cup<br />
Scallions, sliced thin on bias 5 tsp.<br />
from liquid. Strain soaking liquid and reserve. Slice caps<br />
into ¼"-wide strips.<br />
2. Sauté mushroom strips in thin layer of vegetable oil over<br />
medium heat until golden brown. Reserve.<br />
3. Squeeze pouch to separate rice; pour into a skillet. Add ¼<br />
cup reserved mushroom liquid and heat; stir to separate<br />
rice if necessary. Season with 1 tsp. salt and ½ tsp. pepper<br />
(or to taste). Add mushrooms. Reserve warm (160°F).<br />
4. Sauté beef tips in vegetable oil over medium-high heat<br />
until well browned on all sides, approximately 5 minutes.<br />
Reduce heat to low.<br />
5. Mix teriyaki glaze with ¼ cup mushroom liquid and pour<br />
over beef; stir to coat and heat through.<br />
6. To serve, plate 1 cup rice/mushroom mix in a bowl and top<br />
with ¼ lb. beef tips. Drizzle 1 tbsp. pan sauce over <strong>the</strong> beef.<br />
Garnish with 1 tsp. scallions.<br />
Serving Suggestions<br />
• Substitute boneless chicken meat for <strong>the</strong> beef tips.<br />
• Customize <strong>the</strong> teriyaki sauce with additional flavors such as hot sauce or honey.<br />
Pan-Roasted Cod with<br />
Mediterranean Wild <strong>Rice</strong> Salad<br />
Yield: Approx. 7 Servings<br />
INGREDIENTS QUANTITy DIRECTIONS<br />
UnCle Ben’S® Bulk Ready-to-Heat<br />
Brown & Wild <strong>Rice</strong><br />
1 pouch<br />
Water ¼ cup<br />
Lemon juice ½ cup<br />
Kosher salt as needed<br />
Vegetable oil as needed<br />
yellow onion, chopped ¼" ½ lb. (2 cups)<br />
Grape tomatoes, halved ½ lb. (1½ cups)<br />
Capers, drained ¼ cup<br />
Parsley, chopped ¼ cup<br />
Extra-virgin olive oil 3 tbsp.<br />
Cod fillets, skinless, 6 oz. each 7<br />
White pepper, ground as needed<br />
Tapenade, commercially prepared 7 tsp.<br />
Preheat conventional oven to 350°F.<br />
1. Squeeze pouch to separate rice; pour into a skillet. Add<br />
water and heat; stir to separate rice if necessary.<br />
2. Transfer to a bowl, add lemon juice and 1½ tsp. salt (or<br />
to taste) and stir to combine.<br />
3. Sweat onions in vegetable oil over medium heat until<br />
translucent and soft. Add tomatoes and cook, stirring<br />
occasionally until slightly softened, approximately<br />
2 minutes.<br />
4. Add onion, tomatoes, capers, parsley, and olive oil to<br />
rice and gently stir to combine. Hold in refrigeration<br />
until ready to serve.<br />
5. Season cod with salt and white pepper to taste.<br />
6. Heat vegetable oil in skillet over high heat. Sear fish<br />
on presentation side until golden brown. Carefully turn<br />
over fillets and place pan in oven, cooking fish to desired<br />
doneness.<br />
7. To serve, plate 1 cup rice salad with 1 cod fillet. Garnish<br />
cod with 1 tsp. tapenade.<br />
Serving Suggestions<br />
• This bright, light rice salad is a perfect complement to o<strong>the</strong>r light fish and chicken entrées.<br />
• Use different tapenades, such as green olive, artichoke, or sun-dried tomato, to add different flavors and visual appeal.<br />
Grilled Black Bean and <strong>Rice</strong><br />
Snacker Wrap with Mojo Crema<br />
Yield: Approx. 10 Servings<br />
INGREDIENTS QUANTITy DIRECTIONS<br />
UnCle Ben’S® Bulk Ready-to -Heat<br />
Brown & Red <strong>Rice</strong> with Black Quinoa<br />
1 pouch<br />
Water ¼ cup<br />
Black beans, canned, heated, drained 1¼ cups<br />
Grilled bell peppers and onion mix,<br />
commercially prepared, chopped, heated<br />
1¼ cups<br />
Adobo seasoning ½ tbsp.<br />
Cumin, ground ½ tbsp.<br />
Sour cream ¾ cup<br />
Lime juice 1 tbsp.<br />
Orange juice 1 tbsp.<br />
Cilantro, chopped ½ tbsp.<br />
Cumin, ground ¼ tsp.<br />
Kosher salt ¼ tsp.<br />
Whole-wheat flour tortillas, 8" 10<br />
Pepper Jack cheese, shredded 10 oz.<br />
Preheat grill.<br />
1. Squeeze pouch to separate rice; pour into a skillet.<br />
Add water and heat; stir to separate rice if necessary.<br />
2. Add black beans, peppers and onion mix, adobo<br />
seasoning, and cumin to rice and mix well. Reserve<br />
warm (160°F).<br />
3. To make Mojo Crema, stir toge<strong>the</strong>r sour cream, lime<br />
juice, orange juice, cilantro, cumin, and salt. Reserve<br />
in refrigeration.<br />
4. Lay tortillas on grill until grill marks form,<br />
approximately 20–30 seconds.<br />
5. To assemble wrap, lay tortilla on flat work surface.<br />
Sprinkle 1 oz. cheese down <strong>the</strong> center of <strong>the</strong> wrap and<br />
top with ¾ cup rice and beans mixture. Drizzle 1 tbsp.<br />
Mojo Crema over rice.<br />
6. Fold edge of tortilla closest to <strong>you</strong> towards <strong>the</strong> center<br />
and over filling. Fold left and right sides of tortilla<br />
towards center until <strong>the</strong>y overlap over filling.<br />
Serving Suggestions<br />
• For a vegan variation, omit cheese and Mojo Crema and stir in ¼ cup Mojo Criollo (commercially prepared) and 2 tbsp.<br />
chopped cilantro with <strong>the</strong> peppers and beans.<br />
• Add cooked chopped bacon or pulled pork for a nonvegetarian variation.
Nantucket Shrimp Risotto<br />
Made WIth Uncle Ben’s ® Ready RISOtto<br />
Rio Grande Risotto<br />
made WIth Uncle Ben’s ® Ready RISOtto<br />
Rosemary Lemon Chicken Risotto<br />
Made WIth Uncle Ben’s ® Ready RISOtto<br />
Grilled Salmon with Orange, Quinoa, and <strong>Rice</strong> Salad<br />
Made WIth UNCle Ben’S ® ready-to-heat BROWn & Red RICe WIth black QUInoa
Nantucket Shrimp Risotto<br />
Yield: Approx. 1–2 Servings<br />
INGREDIENTS QUANTITy DIRECTIONS<br />
Olive oil 1 tbsp. 1. Sauté garlic and onion in oil.<br />
Garlic, minced 1 tsp.<br />
2. Add wine, bring to boil, and reduce 30–45 seconds.<br />
Onion, minced 2 tbsp.<br />
White wine, dry ½ cup<br />
Shrimp, fresh, peeled, deveined 6 oz.<br />
OLD BAy ® Seasoning ½ tbsp.<br />
Capers 1 tbsp.<br />
3. Add shrimp, seasoning, and capers. Bring to boil. Cook to<br />
desired doneness.<br />
4. Add cream and bring to boil. Add risotto and cheese. Stir<br />
and heat for up to 90 seconds to achieve a desired texture.<br />
5. Add tomatoes and parsley. Stir till blended thoroughly.<br />
Heavy cream ¾ cup Garnish with lemon wedge and fresh flat-leaf parsley sprig.<br />
UnCle Ben’S® Ready Risotto 1½ cups<br />
Parmesan cheese, grated ¼ cup<br />
Tomatoes, seeded, diced 1/3 cup<br />
Flat-leaf parsley, minced 1 tbsp.<br />
OLD BAy is a registered trademark of McCormick & Company, Incorporated.<br />
Serving Suggestions<br />
• Try adding clams, mussels, or o<strong>the</strong>r shellfish. <strong>you</strong> can also substitute thyme or rosemary for <strong>the</strong> parsley.<br />
• For au<strong>the</strong>ntic Mediterranean flavor, add chopped kalamata olives.<br />
Rio Grande Risotto<br />
Yield: Approx. 1–2 Servings<br />
INGREDIENTS QUANTITy DIRECTIONS<br />
Butter 1 tbsp. 1. Sauté garlic in butter.<br />
Garlic, minced 1 tsp.<br />
2. Add broth and cream; bring to boil and reduce for 30–45<br />
Chicken broth ½ cup<br />
Heavy cream ¼ cup<br />
Corn, roasted ½ cup<br />
Black beans, canned, drained ½ cup<br />
UnCle Ben’S® Ready Risotto 1½ cups<br />
Monterey Jack cheese, shredded ¼ cup<br />
seconds.<br />
3. Add corn and beans and heat thoroughly for 30–45<br />
seconds.<br />
4. Add risotto and cheese; stir and heat for up to 90<br />
seconds to achieve a desired texture.<br />
5. Add chorizo and cilantro and heat thoroughly.<br />
Chorizo, mild, cooked, crumbled 6 oz. Garnish with shredded Monterey Jack, chopped tomatoes,<br />
Cilantro, chopped 1 tbsp.<br />
avocado, cilantro, and jalapeño pepper.<br />
Serving Suggestions<br />
• Try replacing chorizo with grilled fajita chicken strips, pulled pork shoulder, taco beef, or chopped carne Asada.<br />
(When replacing with milder meats, increase spiciness with cayenne pepper sauce.)<br />
• Monterey Jack cheese could be replaced by pepper Jack, cheddar Jack, or Cojita.<br />
Rosemary Lemon Chicken Risotto<br />
Yield: Approx. 1–2 Servings<br />
INGREDIENTS QUANTITy DIRECTIONS<br />
Butter 1 tbsp. 1. Sauté garlic in butter.<br />
Garlic, minced 1 tsp.<br />
2. Add cream and broth, bring to a boil, and reduce for<br />
30–45 seconds.<br />
Heavy cream ¼ cup<br />
Chicken broth ½ cup<br />
Parmesan cheese, grated ¼ cup<br />
Lemon juice 1 tsp.<br />
Rosemary roasted chicken breast,<br />
pulled (1/2" by 1" pieces)<br />
6 oz.<br />
3. Add cheese, lemon juice, and chicken, and heat<br />
thoroughly for 30–45 seconds.<br />
4. Add risotto; stir and heat for up to 90 seconds to achieve<br />
a creamy consistency.<br />
Garnish with Parmesan cheese and a rosemary sprig.<br />
UnCle Ben’S® Ready Risotto 1½ cups<br />
Serving Suggestions<br />
• This is an ideal use for leftover rotisserie or roasted chicken (as seen in photo).<br />
• For a richer version, replace some or all of <strong>the</strong> chicken broth with cream.<br />
Grilled Salmon with Orange, Quinoa,<br />
and <strong>Rice</strong> Salad<br />
Yield: Approx. 7 Servings<br />
INGREDIENTS QUANTITy DIRECTIONS<br />
Preheat grill.<br />
1 pouch<br />
UnCle Ben’S® Bulk Ready-to-Heat<br />
Brown & Red <strong>Rice</strong> with Black Quinoa<br />
Water ¼ cup<br />
Lemon juice 2 tbsp.<br />
<strong>Rice</strong> wine vinegar 2 tbsp.<br />
Orange juice 2 tbsp.<br />
Honey 1½ tbsp.<br />
Kosher salt as needed<br />
White pepper ¼ tsp.<br />
Ginger, ground ¹/8 tsp.<br />
Vegetable oil ¼ cup<br />
Jalapeño, minced 1 tbsp.<br />
Green onions, white and green<br />
¼ cup<br />
parts, chopped<br />
Cilantro, minced 1 tbsp.<br />
Orange segments 2½ cups<br />
Salmon fillets, 8 oz. each 7<br />
Black pepper, ground as needed<br />
1. Squeeze rice pouch to separate rice; pour into a skillet.<br />
Add water; stir to separate rice if necessary.<br />
2. Spread rice in a hotel pan to bring to room temperature.<br />
3. Stir toge<strong>the</strong>r lemon juice, vinegar, orange juice, honey,<br />
¾ tsp. salt (or to taste), white pepper, and ginger. Slowly<br />
whisk in vegetable oil to create a thin dressing.<br />
5. Gently toss rice with dressing, jalapeños, green onions,<br />
cilantro, and orange segments. Season with salt and<br />
pepper to taste. Reserve in refrigeration.<br />
6. Season salmon with salt and black pepper to taste. Grill<br />
to desired doneness.<br />
7. To serve, plate 1 cup rice salad with 1 salmon fillet.<br />
Serving Suggestions<br />
• Turn this dish into a salad entrée by flaking seared salmon into <strong>the</strong> salad and increasing <strong>the</strong> portion size.<br />
• For additional texture and flavor, add toasted slivered almonds to <strong>the</strong> rice.
Set <strong>you</strong>r Menu Apart<br />
Our distinctive and nutritious blends of Ready-to-Heat <strong>Rice</strong> open up <strong>you</strong>r world to creativity and<br />
convenience. Unseasoned, and quick to prepare, <strong>the</strong>se rice blends are <strong>the</strong> perfect foundation for<br />
creating <strong>you</strong>r own signature dishes. And because <strong>the</strong>y cook faster than regular rice, <strong>you</strong> can spend<br />
<strong>you</strong>r time focusing on all <strong>the</strong> ways to add contemporary flavor appeal to <strong>you</strong>r menu.<br />
easy Risotto add-Ins<br />
UNCLE BEN’S® Ready Risotto makes it easy to create signature<br />
dishes from rich-creamy to spicy-zesty. Add distinctive flavor<br />
and character with <strong>the</strong>se simple ingredients.<br />
• Olives or Capers<br />
• Sun-Dried Tomatoes<br />
• Minced Celery or Carrot<br />
• Artichoke Hearts<br />
• Toasted Almonds or Pumpkin Seeds<br />
• Bacon or Sausage<br />
• Sautéed Garlic<br />
• Shallots, Scallions, or Chives<br />
• Roasted, Carmalized, or Pureed Vegetables: Mushrooms,<br />
Peas, or Squash<br />
• Citrus Juice<br />
• Cheeses: Paremsan, Asiago, Fontina, Gorgonzola,<br />
Mozzarella, or Pepper Jack<br />
• Herbs and Spices: Basil, Oregano, Thyme, Chiles, Cumin,<br />
Coriander, Curry, Italian Herbs, Sage, Saffron, Dill, Lemon<br />
Pepper, Crushed Red Pepper, or Seasoning Blends (OLD BAy ®<br />
Seasoning, Caribbean Jerk, Southwest, Cajun)<br />
• Sauces and Condiments: Horseradish, Dijon Mustard, Honey,<br />
Balsamic Vinegar<br />
READY-TO-HEAT RICE
Product and Packaging Specifications<br />
UNCle Ben’S ® Ready Risotto<br />
UPC 05240 Packed 12/9.9-oz. pouches<br />
UPC 35161 Packed 10/24-oz. pouches<br />
Now anyone can make perfect risotto in about 90 seconds. This foolproof heat-and-serve risotto comes in shelf-stable pouches and<br />
yields <strong>the</strong> same creamy taste as scratch risotto without <strong>the</strong> 30-minute prep. An ideal base for creating high-margin risotto menu items.<br />
Nutrition Facts<br />
UPC 05240 Packed 12/9.9-oz. pouches<br />
Serving Size<br />
4.5 oz.<br />
Servings Per Container approx. 5<br />
Calories 220<br />
Calories from Fat 20<br />
Total Fat 2.5g<br />
Saturated Fat<br />
Trans Fat<br />
0g<br />
0g<br />
Cholesterol<br />
Sodium<br />
Potassium<br />
Total Carbohydrate<br />
Dietary Fiber<br />
0mg<br />
200mg<br />
90mg<br />
45g<br />
1g<br />
Sugars 0g<br />
Protein<br />
INGREDIENTS: WATER, MEDIUM GRAIN RICE † , CANOLA AND OR<br />
SUNFLOWER OIL, SALT.<br />
4g<br />
† MEDIUM GRAIN RICE GROWN IN ITALy<br />
Serving Size Approximate Number of Servings Approximate*<br />
UPC 35161<br />
Per Pouch<br />
Per Case<br />
Packed 10/24-oz. pouches<br />
Portion Cost<br />
1/3 Cup 6 72 $0.29<br />
1/2 Cup 4 48 $0.44<br />
Serving Size Approximate Number of Servings Approximate*<br />
Per Pouch<br />
Per Case<br />
Portion Cost<br />
1/3 Cup 15 150 $0.26<br />
1/2 Cup 10 100 $0.40<br />
*Approximate portion costs are calculated using list price and 25 percent<br />
distributor markup.<br />
UNCle Ben’S ® Bulk Brown and Red <strong>Rice</strong> with Black Quinoa<br />
UPC 35909 Packed 10/24-oz. pouches<br />
Meet health-conscious customers’ demands for upscale flavor with this blend of brown and red rice with black quinoa. Packed with protein,<br />
this blend of rice delivers 54 grams of whole grains per 1-cup serving and boasts <strong>the</strong> sought-after flavor notes of quinoa. Use this excellent<br />
unseasoned rice blend to create <strong>you</strong>r own inspired dishes in only 2 minutes.<br />
Serving Size<br />
1 cup<br />
Servings Per Container approx. 5<br />
Calories 220<br />
Calories from Fat 30<br />
Total Fat<br />
3g<br />
Saturated Fat<br />
0g<br />
Trans Fat<br />
0g<br />
Nutrition Facts<br />
Cholesterol<br />
0mg<br />
Sodium<br />
220mg<br />
Potassium<br />
120mg<br />
Total Carbohydrate<br />
42mg<br />
Dietary Fiber<br />
3g<br />
Sugars 0g<br />
Protein<br />
5g<br />
Serving Size Approximate Number of Servings Approximate*<br />
Per Pouch Per Case Portion Cost<br />
1/3 Cup 15 150 $0.28<br />
1/2 Cup 10 100 $0.43<br />
*Approximate portion costs are calculated using list price and 25 percent<br />
distributor markup.<br />
INGREDIENTS: WATER, WHOLE GRAIN PARBOILED BROWN RICE, WHOLE<br />
GRAIN RED RICE †† , CANOLA AND/OR SUNFLOWER OIL, BLACK QUINOA ††† ,<br />
†† RED RICE GROWN IN THAILAND<br />
††† BLACK QUINOA GROWN IN BOLIVIA<br />
UNCle Ben’S ® Bulk Brown and Wild <strong>Rice</strong><br />
UPC 35908 Packed 10/24-oz. pouches<br />
Serve this complex grain mix of brown and wild rice without <strong>the</strong> long preparation. In under 2 minutes <strong>you</strong> can have a healthy<br />
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.<br />
Serving Size<br />
1 cup<br />
Servings Per Container approx. 5<br />
Calories 210<br />
Calories from Fat 25<br />
Total Fat<br />
3g<br />
Saturated Fat<br />
0g<br />
Trans Fat<br />
0g<br />
Nutrition Facts<br />
Cholesterol<br />
0mg<br />
Sodium<br />
220mg<br />
Total Carbohydrate<br />
41g<br />
Dietary Fiber<br />
3g<br />
Sugars 0g<br />
Protein<br />
5g<br />
Serving Size Approximate Number of Servings Approximate*<br />
Per Pouch Per Case Portion Cost<br />
1/3 Cup 15 150 $0.28<br />
1/2 Cup 10 100 $0.43<br />
*Approximate portion costs are calculated using list price and 25 percent<br />
distributor markup.<br />
INGREDIENTS: WATER, WHOLE GRAIN PARBOILED BROWN RICE, WILD<br />
RICE, CANOLA AND OR SUNFLOWER OIL, SALT.<br />
FS53376 ® / Trademarks ©<strong>Mars</strong>, Incorporated 2009<br />
www.MARSfoodservices.com<br />
1.800.432.2331