This easy, low fat vegetable casserole may finally convince your kids that broccoli tastes good!

Ingredients

• 1 10-ounce package frozen chopped broccoli
• 1 cup quick-cooking rice
• 1 cup water
• 1/4 teaspoon salt
• 1 cup shredded reduced-fat cheddar or Swiss cheese (4 ounces)

• In a medium saucepan combine frozen broccoli, uncooked rice, water, and salt. Bring to boiling, stirring frequently to break up frozen broccoli.
• Remove from heat. Cover and let stand for 5 minutes. Return saucepan to burner. Over low heat, add cheese, stirring just until cheese is melted. If desired, serve in bowls and sprinkle with additional shredded reduced-fat cheddar cheese. Makes 6 servings.

• Calories 132, Total Fat 4 g, Saturated Fat 3 g, Cholesterol 13 mg, Sodium 270 mg, Carbohydrate 16 g, Fiber 1 g, Protein 7 g. Daily Values: Vitamin A 0%, Vitamin C 44%, Calcium 16%, Iron 6%. Exchanges: Vegetable .5, Starch 1, Medium-Fat Meat .5.
• Percent Daily Values are based on a 2,000 calorie diet

Many Indian restaurants call any spiced rice dish biryani, but Suvir Saran insists, "Biryani must be layered." Here, he boils rice like pasta to make it fluffy, then layers it in a casserole dish with yogurt, pistachios, and apricots.

Ingredients

• 2 cups dried apricots, cut into 1-inch pieces (10 ounces)
• 2 1/2 cups basmati rice
• 2 tablespoons vegetable oil, plus more for frying
• 1 large red onion, thinly sliced
• 1 teaspoon saffron threads
• 1/2 cup milk
• 2 teaspoons cumin seeds
• 3 garlic cloves, minced
• 1 2-inch piece fresh ginger, peeled, and finely julienned (1/4 cup)
• 2 cups plain yogurt
• 1/2 teaspoon cayenne pepper
• 1 cup water
• 2 1/2 cups unsalted shelled pistachios, 1/2 cup chopped, for garnish (8 1/2 ounces)
• 1 tablespoon garam masala
• Salt
• 4 tablespoons unsalted butter, melted
• 2 serrano chiles, seeded and minced
• 1/2 cup finely chopped mint
• 1/4 cup finely chopped cilantro

• In a large bowl, cover the apricots with warm water and let stand for 1 hour; drain. In a medium bowl, cover the rice with water and let soak for 30 minutes; drain.
• Meanwhile, in a medium saucepan, heat 1 inch of vegetable oil to 325 degrees. Add the onion slices and fry, stirring occasionally, until browned and crisp, about 7 minutes. Drain on paper towels.
• In a large saucepan, toast the saffron over moderately high heat, 30 seconds. Transfer the saffron to a small bowl and let cool. Crumble the threads and add the milk.
• In the same large saucepan, heat the 2 tablespoons of oil. Add the cumin seeds and cook over moderately high heat until fragrant. Add the garlic and 2 tablespoons of the ginger and cook over moderately high heat until the garlic is golden. Add the yogurt, cayenne pepper, and the 1 cup of water and simmer over low heat, stirring occasionally, for 5 minutes. Add the apricots, pistachios, and garam masala and simmer for 5 minutes, stirring occasionally. Season with salt.
• Preheat the oven to 325 degrees. In another large saucepan of boiling salted water, cook the rice until al dente. Drain and return to the saucepan. Stir in half of the saffron milk, cover, and set aside. Add the remaining saffron milk to the pistachio-yogurt mixture.
• Spread half of the pistachio yogurt in a large, deep casserole or Dutch oven. Drizzle 1 tablespoon of the melted butter over the yogurt and top with half of the chiles, fried onions, and 1 tablespoon of the ginger. Spread half of the rice in the casserole and drizzle with 1 tablespoon of the melted butter. Spread with the remaining pistachio-yogurt mixture, drizzle with 1 tablespoon of the butter and scatter the remaining chiles, fried onion, and 1 tablespoon of ginger on top. Cover with the remaining rice and drizzle on the remaining 1 tablespoon of melted butter. Cover the casserole tightly with foil, then cover with a lid.
• Bake the biryani for about 15 minutes, until heated through. Uncover the biryani. Garnish with the chopped pistachios, mint, and cilantro and serve immediately.

Long, slow cooking, with stirring and watching, ensures success in producing the creamy results for this classic Italian side dish recipe.

Ingredients

• 1 cup arborio rice or medium-grain white rice
• 2 tablespoons olive oil or cooking oil
• 2 cloves garlic, minced
• 3-1/4 to 3-1/2 cups reduced-sodium chicken broth or vegetable broth
• 1 cup shredded carrot
• 1/4 cup thinly sliced green onion
• 1/4 to 1/2 cup shredded Parmesan or Romano cheese
• 2 tablespoons snipped fresh basil
• Thin carrot curls (optional)
• Basil leaves (optional)

• In a large saucepan cook and stir uncooked rice in hot oil over medium heat for 5 minutes. Add garlic; cook and stir 1 minute more.
• Meanwhile, in a medium saucepan, bring broth to boiling; reduce heat and simmer.
• Slowly add 1 cup of the broth to rice mixture (be careful of spattering, because broth will steam up when it hits the hot pan); stir constantly. Cook and stir over medium heat until broth is absorbed (about 5 minutes).
• Add 2 more cups of broth, 1/2 cup at a time, stirring constantly until broth is absorbed. Stir in remaining broth, shredded carrot, and green onion. Cook and stir until rice is creamy and just tender. Stir in cheese and snipped basil.
• If desired, garnish with the carrot curls and basil leaves. Makes 4 side-dish servings.

• Calories 289, Total Fat 10 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 611 mg, Carbohydrate 42 g, Fiber 1 g, Protein 8 g. Daily Values: Vitamin A 0%, Vitamin C 6%, Calcium 7%, Iron 14%.
• Percent Daily Values are based on a 2,000 calorie diet

Creamy risotto gets transformed into a scrumptious main dish by adding crabmeat and asparagus. It requires a little stirring, but one bite will prove that it is worth the effort!

Ingredients

• 2 tbsp. olive oil
• 1 medium orange pepper, diced (about 1 cup)
• 1/2 cup chopped onion or shallots
• 2 cups uncooked Arborio rice or regular long-grain white rice
• 1/2 cup dry white wine
• 6 cups Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
• 1/2 lb. asparagus or green beans, cut into 1-inch pieces (about 1 1/2 cups)
• 1/2 lb. refrigerated pasteurized crabmeat (about 1 1/2 cups)
• 1/4 cup grated Parmesan cheese

• Heat the oil in a 4-quart saucepan over medium heat. Add the pepper and onion and cook for 3 minutes or until the vegetables are tender.
• Add the rice to the saucepan and cook and stir for 2 minutes. Add the wine and cook and stir until it's absorbed. Add 2 cups of the broth and cook and stir until it's absorbed. Add the remaining broth, 1/2 cup at a time, stirring until the broth is absorbed before adding more. Stir in the asparagus and crabmeat with the last broth addition.
• Stir in the cheese. Remove the saucepan from the heat. Cover and let stand for 5 minutes. Serve the risotto with additional cheese, if desired.

• If you have some light or heavy cream on hand, stir in 2 tablespoons with the Parmesan cheese for a creamier dish.

Throughout West Africa, Jollof Rice is a festive one-pot pork, curry, chile pepper, tomato,and rice dish. Originatiing with the Wolof tribe of Gambia, this dish is slow-simmered for flavor and tenderness.

Ingredients

• 1/4 teaspoon salt
• 1/3 cup all-purpose flour
• 1/2 teaspoon curry powder
• 1/4 teaspoon black pepper
• 1 1-1/2-pound boneless pork shoulder roast, cut into 1-inch cubes
• 1/4 cup cooking oil
• 2 cups chopped onion
• 1 to 2 hot peppers, such as jalapeno or serrano, finely chopped*
• 4 cloves garlic, minced
• 2 14-1/2-ounce cans diced tomatoes with herbs
• 2 14-1/2-ounce cans vegetable or chicken broth
• 1 6-ounce can tomato paste
• 1 cup chopped carrots
• 1 cup chopped green sweet pepper
• 2 teaspoon dried thyme, crushed
• 1 bay leaf
• 1-1/4 cups long grain rice

• In a 1-quart self-sealing plastic bag combine flour, curry powder, salt, and pepper. Add half the pork cubes. Seal bag; shake to coat pork. Repeat with remaining pork cubes.
• In a 4- to 6-quart stock pot or Dutch oven brown pork cubes, half at a time, in hot oil until lightly browned; remove and set aside. Add onions, hot peppers, and garlic to oil in pan. Cook, stirring occasionally, until lightly browned. Add undrained tomatoes, broth, and tomato paste, stirring well. Bring to boiling. Add meat, carrots, sweet peppers, thyme, and bay leaf. Return to boiling; reduce heat. Cover and simmer over low heat for 25 minutes. Stir in rice; cover and continue cooking over low heat about 25 minutes more or until rice and meat are tender and most of the liquid is absorbed, stirring occasionally. Discard bay leaf. Makes 8 to 10 servings.

• Because chili peppers contain very pungent oils, be sure to protect your hands when preparing them. Put gloves or sandwich bags over your hands so your skin doesn't come in contact with the peppers. Always wash your hands and nails thoroughly in hot soapy water after handling chili peppers.

• Calories 392, Total Fat 13 g, Saturated Fat 3 g, Cholesterol 55 mg, Sodium 837 mg, Carbohydrate 48 g, Fiber 4 g, Protein 22 g. Daily Values: Vitamin A 49%, Vitamin C 57%, Calcium 8%, Iron 22%.
• Percent Daily Values are based on a 2,000 calorie diet

Four on-hand ingredients easily combine to make a soothing soup that's as simple to prepare as it is good.

Ingredients

• 3 1/2 cups Swanson® Natural Goodness® Chicken Broth
• 1 medium carrot, sliced (about 1/2 cup)
• 1 stalk celery, coarsely chopped (about 1/2 cup)
• 1/4 cup uncooked regular long-grain white rice

• Heat the broth, carrot and celery in a 3-quart saucepan over medium-high heat to a boil.
• Stir the rice in the saucepan. Reduce the heat to low. Cover and cook for 20 minutes or until the rice and vegetables are tender, stirring occasionally.
• Weight Watchers Points®*: 1
• Dietary Exchanges: 1/2 Starch, 1/2 Nonstarchy Vegetable
• USDA MyPyramid: 1/4 oz. - eq. Grains, 1/4 cup Vegetables
• *Weight Watchers and Points ® are a registered trademark of Weight Watchers International, Inc. All references to Points values are based on Weight Watchers International, Inc. published information and do not imply sponsorship or endorsement by Weight Watchers International, Inc. of any such number of Points, or of Campbell products, by Weight Watchers International, Inc.
• Weight Watchers® Points® Value: The POINTS® value for this product was calculated by Campbell's and is provided for informational purposes only. This is not an endorsement, sponsorship or approval of this product or its manufacturer by Weight Watchers International, Inc., the owner of the Weight Watchers® and POINTS® registered trademarks.

Ingredients

• 1 tbsp. olive oil
• 1 lb. assorted wild mushrooms, coarsely chopped (about 8 cups)
• 2 medium shallots, finely chopped
• 2 cloves garlic, minced
• 1 tsp. dried thyme leaves, crushed
• 1/2 cup uncooked wild rice
• 3 1/2 cups Swanson® Beef Broth (Regular, 50% Less Sodium or Certified Organic)
• 1 cup uncooked regular long-grain white rice
• 2 tbsp. chopped fresh parsley

• Heat the oil in a 12-inch nonstick skillet over medium heat. Add the mushrooms, shallots, garlic and thyme and cook until the mushrooms are tender.
• Stir the wild rice and broth in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes.
• Stir in the white rice. Cover and cook for 20 minutes or until the rice is tender. Stir in the parsley.

• You can use dried wild mushrooms instead of fresh mushrooms. Place about 4 ounces dried mushrooms into a medium bowl and pour hot Swanson® Broth over to cover. Let stand for 15 minutes. Drain the broth and reserve for another use. Chop the mushrooms. Proceed as directed above.

Get a head-start on this--Cut up the vegetables as early as two days ahead,if you wish. Store in a resealable plastic food-storage bag in the fridge until you're ready to make the recipe.

Ingredients

• 3 medium carrots, shredded (2 cups)
• 2 medium stalks celery, sliced (1 cup)
• 1 small red bell pepper, chopped (1/2 cup)
• 1/2 teaspoon dried basil leaves
• 1/3 cup water
• 4 turkey thighs, skin removed (8 to 12 ounces each)
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup uncooked regular long-grain rice
• 1 teaspoon dried oregano leaves
• 1/2 cup shredded Italian-style six-cheese blend or mozzarella cheese (2 ounces)

• In 3 1/2- to 4-quart slow cooker, mix carrots, celery, bell pepper, basil and water. Sprinkle turkey with salt and pepper; place on vegetable mixture.
• Cover and cook on Low heat setting 6 to 7 hours.
• Remove turkey from cooker. Stir rice and oregano into vegetable mixture; return turkey to cooker. Cover and cook on Low heat setting about 1 hour or until rice is tender.
• Remove turkey from cooker. Stir cheese into rice mixture until melted. Serve with turkey.

• Calories 480 (Calories from Fat 110); Total Fat 12g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 235mg; Sodium 860mg; Total Carbohydrate 27g (Dietary Fiber 2g, Sugars 4g); Protein 65g. Daily Values: Vitamin A 190%; Vitamin C 35%; Calcium 20%; Iron 35%. Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 8 Very Lean Meat; 1 Fat. Carbohydrate Choices: 2.
• Percent Daily Values are based on a 2,000 calorie diet

Come in from the cold and enjoy this flavorful sausage, vegetable and rice casserole that's easy to put together and even better to eat!

Ingredients

• 1 lb. bulk pork sausage
• 1 pkg. (8 ounces) sliced mushrooms
• 2 stalks celery, coarsely chopped (about 1 cup)
• 1 large red pepper, coarsely chopped (about 1 cup)
• 1 large onion, coarsely chopped (about 1 cup)
• 1 tsp. dried thyme leaves, crushed
• 1/2 tsp. dried marjoram leaves, crushed
• 1 box (6 ounces) seasoned long-grain and wild rice mix
• 1 3/4 cups Swanson® Chicken Stock
• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
• 1 cup shredded Cheddar cheese (about 4 ounces)

• Cook the sausage in a 12-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat.
• Add the mushrooms, celery, pepper, onion, thyme, marjoram and seasoning packet from the rice blend to the skillet and cook until the vegetables are tender-crisp.
• Stir the sausage mixture, stock, soup, rice blend and 1/2 cup cheese in a 3-quart shallow baking dish. Cover the baking dish.
• Bake at 375 degrees F. for 1 hour or until the sausage is cooked through and the rice is tender. Stir the sausage mixture before serving. Sprinkle with the remaining cheese.

• For an extra-special touch, substitute 1 package (8 ounces) baby portobello mushrooms, sliced, for the sliced mushrooms.

This simple low-fat side dish recipe is ready in just 30 minutes. The dish brings out the best in short-grain rice by cooking it quickly, keeping ingredients simple, and pairing the rice with fresh herbs.

Ingredients

• 1-3/4 cups water
• 1 cup short-grain rice
• 1 cup chopped onion
• 1 tablespoon olive oil
• 1 tablespoon butter or margarine
• 1 cup sliced celery
• 1 cup sliced fresh mushrooms
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons snipped fresh herbs (such as basil, oregano, parsley, thyme, verbena, and/or lemon thyme)
• 1 teaspoon snipped fresh rosemary

• In a medium saucepan bring water to boiling; stir in the uncooked rice. Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until the liquid is absorbed. Remove the saucepan from heat; let rice stand, covered, for 5 minutes.
• Meanwhile, in a large skillet cook and stir onion in hot oil and butter or margarine over medium heat for 3 minutes. Add celery, mushrooms, salt, and pepper. Cook and stir for 1 minute more or until vegetables are tender. Remove skillet from heat. Stir in cooked rice, fresh herbs, and rosemary just until combined. Makes 6 side-dish servings.

• Calories 173, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 224 mg, Carbohydrate 30 g, Fiber 1 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 8%, Calcium 1%, Iron 12%.
• Percent Daily Values are based on a 2,000 calorie diet

• Calories 173, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 224 mg, Carbohydrate 30 g, Fiber 1 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 8%, Calcium 1%, Iron 12%.
• Percent Daily Values are based on a 2,000 calorie diet