Health and Flavor Go Hand In Hand with U.S.-Grown Rice

Volume 1, Issue 3 | July 2017

Health is top of mind for many college students, and can even play a role in where students choose to apply.

As a response, many colleges and universities across the country are revamping their menus to appeal to health-minded students. U.S.-grown rice is an ideal addition for college dining halls—it’s packed full of nutrients, is a perfect base for adding global flavors and is an easy, cost-effective solution for making large-scale meals.
U.S.-grown rice offers beneficial antioxidants and more than 15 vitamins and minerals. This tiny but mighty grain is full of nutrients that supply energy, complex carbohydrates, protein, and fiber. College students today are more likely to be familiar with functional foods that promote wellness—adding U.S.-grown rice to campus dishes means that not only will students get a delicious meal, but they’ll also get a wholesome, functional ingredient that will keep them energized throughout the day.

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The Nutritional Power of Rice

Here’s the scoop on U.S.-grown rice:

• It’s a “hundred-calorie pack”: one half-cup serving of rice contains only 100 calories
• It’s a “free” food: naturally sodium-, cholesterol-, gluten- and GMO-free
• Rice packs a nutritional kick: it provides essential vitamins and minerals including, folic acid, B vitamins, potassium, magnesium, selenium, fiber, iron and zinc
• Whole-grain goodness: one cup of brown, wild, red or black rice provides two of the three recommended daily servings of whole grains
• White rice’s “wow” factor: one cup of enriched white rice has 23% of the recommended daily value of folic acid, a B vitamin the body needs to make new cells

Try adding rice bowls and ethnic rice plates for nutritious and trendy one-dish solutions. Energy boosting bowls and plates featuring U.S.-grown rice give students a variety of colors, textures and flavors, because rice pairs perfectly with other healthy energy-boosting foods such as vegetables, fruit, lean protein, seafood, beans, nuts and soy. Also, don’t restrict your offerings to one rice: try mixing two types of rice together, like brown and white or wild, for a more complex taste and texture.

Add beans to rice on dining hall menus and you get a nutritional power couple! Beans and rice is a popular dish in many parts of the world, and is a simple foundation for great flavors like fresh cilantro, garam masala and spicy jalapeño. When eaten together, rice and beans provide all essential amino acids and deliver a complete high-quality plant-based protein, making it a perfect dish for vegetarian students or for Meatless Mondays.

Plus, U.S.-grown rice is a cost-effective ingredient, often off-setting the price of more expensive vegetables and proteins found in rice bowls and plates. Give your students a healthy choice while keeping costs low with U.S.-grown rice.

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Menu Inspiration

These rice dishes are packed with flavor and nutrients. Learn more about U.S.-grown rice for foodservice today!