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Celiac.com 10/24/2023 - When we talk stir-fry, southern cooking isn't the first thing that comes to mind for most folks. But, stir-fry isn't just an Asian dish. If you're looking for more hearty stir-fry fare, this zesty southern-style gluten-free blend of rice, corn, black-eyed peas, and spinach will more than do the trick. Ingredients: 1 tablespoon vegetable oil 1 (15 ounce) can black-eyed peas, rinsed and drained 1 cup finely chopped red onion 1 cup frozen corn 1 cup cooked white rice, cold 1 ½ teaspoons chopped fresh thyme leaves ½ teaspoon garlic salt ⅛ teaspoon cayenne pepper 2 cups lightly packed fresh spinach leaves Directions: Heat a wok or 12-inch skillet over medium-high heat. Add oil and rotate wok or skillet to coat the sides. Add black-eyed peas, onion, corn, rice, thyme, garlic salt, and cayenne; stir-fry until heated through, 3 to 4 minutes. Add spinach and stir-fry until it begins to wilt, 1 to 2 minutes. Cook's Note: Use ½ teaspoon dried thyme leaves in place of fresh thyme, as needed.

Celiac.com 11/17/2021 - Wondering which brands of rice cereal are gluten-free? We get a lot of questions from celiac community members wondering if certain brands and products are gluten-free. One question we see a lot is about breakfast cereals. We did an article on top brands of gluten-free breakfast cereals, but the questions keep coming. Lately we've seen a lot of people asking specifically about what are the top brands of gluten-free rice cereals? The following rice-based cereals are gluten-free and safe for people with celiac disease. 365 by Whole Foods Market Whole Foods makes a number of gluten-free products under the 365 brand, including: 365 Cereal Brown Rice Crisps Arrowhead Mills Arrowhead Mills makes a number of gluten-free cereals, including: Arrowhead Mills Puffed Rice Cereal Barbara's Barbara's makes two varieties of gluten-free rice cereals: Barbara's Bakery Organic Brown Rice Crisps Barbara's Puffins Honey Rice Cereal Cascadian Farm Cascadian Farm makes popular gluten-free products, including: Cascadian Farm Organic Cocoa Crispy Rice Cereal Chex Chex makes several gluten-free cereals, including: Rice Chex Cereal Cream Of Rice Cream of Rice is a classic gluten-free hot breakfast cereal. Cream Of Rice Gluten Free Hot Cereal Friendly Grains Friendly Grains makes gluten-free cereal: Friendly Grains Organic Breakfast Cereal Mom's Best Mom's Best makes these gluten-fee cereals: Mom's Best Crispy Cocoa Rice Cereal Mom's Best Safari Cocoa Crunch Cereal Nature's Path Nature's Path offers dozens of gluten-free cereals, including these rice cereals: Nature's Path Organic Rice Puffs Cereal Nature’s Path Organic Crispy Rice Cereal One Degree All One Degree cereals are gluten-free, including: One Degree Sprouted Brown Rice Crisps One Degree Sprouted Brown Rice Cacao Crisps Updated 11/22/2021 to remove Amazon Brand cereals. Have we missed a favorite brand of gluten-free rice cereal? Share in the comments below, and we'll be sure to update our list.

Celiac.com 11/09/2019 - Fall weather calls for hearty and delicious, while the dwindling daylight call for quick and easy. This rich, cheesy, gluten-free chicken broccoli rice casserole is a surefire hit with kids, and guaranteed to warm your kitchen, heart and stomach. This casserole freezes beautifully, so make as much as you need and freeze it for later. Ingredients: 2 heads fresh broccoli 3 tablespoons salted butter 3 cups cooked brown rice or basmati rice 1 cups sliced fresh brown mushrooms 2 teaspoon minced garlic ¾ cup milk 4 ounces (2 cups) cheddar cheese, shredded, divided 2 cups shredded chicken 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon garlic powder Directions: Cook rice ahead of time. Cook, cool, and shred enough chicken for 2 overflowing cups. Lightly oil one 9x13 baking pan. Set aside. In a large stockpot, melt the butter. Once melted, add the cooked rice, sliced mushrooms, garlic, milk and half of the shredded cheddar cheese. Cook over medium heat until the cheese melts fully. Add the broccoli, chicken, salt and garlic powder and cook over medium heat, for about 5 minutes, stirring frequently. Remove from heat and spoon mixture evenly into the baking pan. Sprinkle the remaining cheese evenly over the top. Bake at 350°for about 15-20 minutes, until casserole is heated throughout and broccoli is tender.

Celiac.com 11/02/2022 - Jambalaya is a tasty southern stew made with hearty brown rice, shrimp, sausage, tomatoes, peppers and onions. This gluten-free version of Chef John's Jambalaya may look simple, but when it's done well, it's what they call stick to your ribs cooking that keeps you coming back for more. Bake up some gluten-free corn bread, and enjoy! Ingredients: 2 tablespoons butter 8 ounces gluten-free andouille or kielbasa sausage, cut into ¼ slices (I use kielbasa) 2 tablespoons ground paprika 1 tablespoon ground cumin ½ teaspoon cayenne pepper ½ cup diced tomatoes 2 stalks celery, sliced 1/4 inch thick 1 large green bell pepper, diced 4 green onions, thinly sliced 1 teaspoon salt 1 bay leaf 1 cup uncooked brown rice 3 cups chicken stock 1 pound large shrimp, peeled and deveined salt and ground black pepper to taste Directions: Place butter and sausage in a large stockpot over medium heat; cook and stir until sausage begins to brown, 5 to 6 minutes. Stir in paprika, cumin, and cayenne; cook for 1 minute. Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into the sausage mixture. Add brown rice and stir to combine. Stir in chicken stock, bring it to a simmer, then turn heat to low. Cover and cook until rice is just tender, about 45 minutes. Stir in shrimp, replace lid and cook until shrimp are cooked through, about 5 minutes. Season with salt and black pepper. Garnish with sliced green onions. Cook's Note: Cooking time given is for short-grain brown rice. Other types of rice may cook faster or slower, so judge accordingly.

Celiac.com 01/07/2022 - A harmonious marriage of fresh oysters, lump crabmeat, onions, mushrooms, bell peppers and Zatarain’s Long Grain and Wild Rice, this gluten-free version of the New Orleans holiday classic will turn heads and bring smiles all around. Ingredients: 2¼ cups water 4 tablespoons butter, divided 1 package Zatarain's Long Grain & Wild Rice 1 cup chopped onion 1 cup sliced mushrooms ½ cup diced green bell pepper 1 pound lump crabmeat 1 pint oysters, drained 1 cup toasted chopped pecans ½ cup gluten-free bread crumbs 3 tablespoons thinly sliced green onion Directions: Boil water and 2 tablespoons of the butter in medium saucepan. Stir in Rice Mix, and return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes Meanwhile, melt remaining 2 tablespoons butter in large skillet on medium heat. Add onion, mushroom and bell pepper; cook and stir 5 minutes or until tender. Add crabmeat and oysters; cook and stir 4 minutes Stir in rice mixture, pecans, gluten-free bread crumbs and green onion. Cook and stir until heated through. Serve hot.

Celiac.com 11/05/2020 - If you're looking for a tasty, nutritious way to use up any leftover steak, ground beef or chicken, this delicious, taco rice is the way to go. Quick, easy-to-make, and versatile, you can add or subtract ingredients to your heart's content. Basically, this is a rice bowl with meat, veggies, and taco seasoning. Ingredients: ½ pound cooked steak, pork, ground beef or chicken 1 cup whole canned pinto or black beans, cooked and drained 1 cup canned corn, cooked and drained 2 cups cooked white rice 1½ tablespoons gluten-free taco seasoning 1 cup chopped lettuce ½ avocado, seeded skinned and diced ½ cup cucumber, chopped ¼ cup cilantro, chopped, as desired 4-8 grape or cherry tomatoes, sliced 1 fresh lime, sliced ½-1 cup fresh salsa, as desired ¼ cup crushed gluten-free corn tortilla chips Salt and ground black pepper Directions: Divide cooked white rice into two large serving bowls. Season with salt and pepper, and gluten-free taco seasoning. Top with meat, beans, corn, beans, avocado, lettuce, tomato, cucumber, cilantro, and lime. Add salsa and top with crushed tortilla chips. Serve immediately.

Celiac.com 05/23/2020 - Although large doses of arsenic are deadly, many of us are consuming small quantities of this poison on a daily basis. It comes to us in our drinking water and in some of our foods, especially rice. Small doses of arsenic are considered harmless. It is a natural substance, traces of which are found in most soils. However, chronic intake or larger doses of arsenic cause an increased risk of cancers of the liver, skin, lung, and bladder. Still larger doses are well documented to result in multi-system organ failure and death. Unfortunately, this ubiquitous substance seems to have an affinity for rice, especially in the bran. Rice is a common substitute, among gluten sensitive individuals, for gluten-containing flours. Since we are more likely to eat more rice than the national average, we may also ingest more of this toxic and dangerous chemical. Thus, it may be prudent to learn more about the carcinogenic properties of arsenic and just how large the arsenic content of rice really is. Reznikova and her associates have postulated a theory explaining how arsenic causes skin cancer (1). Meanwhile, Lorraine Heller, reporting for Nutraingredients.com, states that there are no safe levels of arsenic when it comes to cancer risk. She quotes Professor A. Meharg as saying that ingestion of even the tiniest quantities of arsenic “will have an associated cancer risk” (2). One reporter for the “Mail Online” has asserted that “Arsenic is believed to be particularly associated with a higher risk of bladder and lung cancer” (3). Liao and associates have reported data suggesting a linear relationship between internal cancers and arsenic exposure (4) while Chen, et. al. indicated that patients with arsenic related cancers have decreased survival rates (5). Further, Lubin et. al. report that workers who breathe airborne arsenic from the air in copper smelters have a dose-dependent, increasing risk of developing lung cancer (6). Animal studies conducted by Lantz et. al. also indicate that exposure to arsenic in utero and infancy, in addition to causing an elevated risk of lung cancer, also induces permanent damage to pulmonary structure and function (7). Cox has even suggested that the removal of arsenic from tobacco may reduce or eliminate the increased risk of some types of lung cancer related to smoking (8). Rice grown in paddies is more likely to contain higher concentrations of arsenic if it is available in irrigation or ground water (9). While industrial effluent is one important contributor to arsenic concentrations (10) professor Meharg has also pointed out that cotton production in the past often relied heavily on arsenic pesticides. Residues of these pesticides are now being assimilated by rice crops being grown in former cotton fields (3). This may explain why researchers are finding disturbing arsenic concentrations in rice grown in parts of Arkansas, Louisana, and Mississippi. These regions are producing rice that has arsenic concentrations that are three to five times the concentrations in rice grown in California (3). Brown or whole grain rice is particularly problematic. The bran of rice is not only where most of the arsenic is concentrated (11) this bran also contains anti-nutrients that interfere with mineral absorption. (I won’t pursue this latter issue any further, as I have raised this concern in previous articles.) Of particular concern is the traditional recommendation that infants be started on solid food in the form of rice pablum. Professor Meharg pointed to several groups that consume relatively large quantities of rice, including infants and individuals eating a gluten-free diet (12). Meharg points out that “The majority of babyfood has relatively high levels of arsenic—the top end of the range”. He goes on to say that given their body weight, children are eating relatively larger quantities of arsenic in rice, rice pudding, rice crackers, and powdered rice” (12). Rice bran is of particular concern because this is where the arsenic is more concentrated (13). Given the potential for arsenic-induced, permanent lung damage, increased risks for a variety of internal and skin cancers, and a general reduction of life expectancy, we need to pay attention to several facets of rice cultivation, particularly as there are farming methods and fertilizers that can reduce the uptake of arsenic by rice. We need to be aware that consumption of rice in large quantities, over long periods, may be damaging to our health. We also need to start children on solid foods that are less likely to have a poisonous impact. In addition to its highly glycemic nature, rice is far from an ideal infant food because of the phytates it contains. The arsenic is assimilated by rice whenever rice is cultivated in areas with elevated levels of arsenic in the water and/or soil, in the absence of special farming techniques or special fertilizers. I recommend that we all be conservative in our consumption of rice, avoid rice bran or brown rice, and completely ignore the “superfood” claims for rice bran. It is particularly important that rice not be fed, in significant quantity, to infants. Sources: Reznikova TV, Phillips MA, Rice RH.Arsenite suppresses Notch1 signaling in human keratinocytes. J Invest Dermatol. 2009 Jan;129(1):155-61. Epub 2008 Jul 17. Heller L, Rice bran contains high arsenic levels. www.nutraingredients.com Aug 26, 2008 Rice tainted by arsenic ‘raises cancer risk’ Mail Online www.dailymail.co.uk March 23, 2007 Liao CM, Shen HH, Chen CL, Hsu LI, Lin TL, Chen SC, Chen CJ. Risk assessment of arsenic-induced internal cancer at long-term low dose exposure. J Hazard Mater. 2008 Nov 5. Chen CH, Chiou HY, Hsueh YM, Chen CJ, Yu HJ, Pu YS. Clinicopathological Characteristics and Survival Outcome of Arsenic Related Bladder Cancer in Taiwan. J Urol. 2008 Dec 11. Lubin JH, Moore LE, Fraumeni JF Jr, Cantor KP. Respiratory cancer and inhaled inorganic arsenic in copper smelters workers: a linear relationship with cumulative exposure that increases with concentration. Environ Health Perspect. 2008 Dec;116(12):1661-5. Lantz RC, Chau B, Sarihan P, Witten ML, Pivniouk VI, Chen GJ. In utero and postnatal exposure to arsenic alters pulmonary structure and function. Toxicol Appl Pharmacol. 2008 Nov 27. Cox LA. Could Removing Arsenic from Tobacco Smoke Significantly Reduce Smoker Risks of Lung Cancer? Jr.Risk Anal. 2008 Nov 5. Bogdan K, Schenk MK. Arsenic in rice (Oryza sativa L.) related to dynamics of arsenic and silicic acid in paddy soils. Environ Sci Technol. 2008 Nov 1;42(21):7885-90. Mandal BK, Suzuki KT. Talanta. Arsenic round the world: a review. 2002 Aug 16;58(1):201-35. Brahic C, Superfood rice bran contains arsenic. www.newscientist.com Aug. 22, 2008 Clover C, ‘Dangerous’ levels of arsenic in 10pc of rice. www.telegraph.co.uk Aug 29, 2007 Sun GX, Williams PN, Carey AM, Zhu YG, Deacon C, Raab A, Feldmann J, Islam RM, Meharg AA. Inorganic arsenic in rice bran and its products are an order of magnitude higher than in bulk grain. Environ Sci Technol. 2008 Oct 1;42(19):7542-6. Mandal BK, Susuki KT, Arsenic round the world: a review. Talanta, Aug 16, 2002 16;58(1): 201-35. Ma JF, Yamaji N, Mitani N, Xu XY, Su YH, McGrath SP, Zhao FJ. Transporters of arsenite in rice and their role in arsenic accumulation in rice grain. Proc Natl Acad Sci U S A. 2008 Jul 22;105(29):9931-5. Epub 2008 Jul 14. Chen XP, Zhu YG, Hong MN, Kappler A, Xu YX. EFFECTS OF DIFFERENT FORMS OF NITROGEN FERTILIZERS ON ARSENIC UPTAKE BY RICE PLANTS. Environ Toxicol Chem. 2007 Nov 20:1.

Celiac.com 03/04/2020 - What's Loco Moco? Well, if you have to ask, you might not have been to Hawaii, or you might have been looking at the ocean so much, you missed out on this tasty, popular local dish. Loco Moco is a hamburger patty served over rice and topped with mushroom gravy, and usually topped with a fried egg, and maybe a bit more gravy. This recipe uses gluten-free gravy to deliver a tasty Loco Moco that will have you dreaming or your next trip to the islands. Loco Moco Ingredients 8 oz. lean ground beef ½ teaspoon garlic powder ¼ teaspoon kosher salt ¼ teaspoon ground black pepper 1½ tablespoons extra-virgin olive oil 2 tablespoons butter 2 large eggs 1½ cup hot, steamed basmati rice, divide Sliced chives, for garnish Gluten-Free Mushroom Gravy Ingredients 4 tablespoons butter, divided 2 cloves garlic, thinly sliced 8 oz. shiitake mushrooms, stems removed and thinly sliced 1-2 tablespoons potato starch 1½ cup chicken broth kosher salt, to taste Ground black pepper Directions for Loco Moco In a mixing bowl, add ground beef, salt, garlic powder, and pepper and stir together. Form two even 4-ounce patties and lightly season each side with salt and pepper. Heat oil in a large skillet over medium-high heat. When oil is hot, add patties and sear, 3 to 4 minutes per side. Lower heat to medium and continue to cook patties until medium doneness, 3 to 4 minutes more. Remove patties to a large plate, and tent loosely with foil. Gluten-Free Mushroom Gravy In a saucepan over medium-high heat, add 2 tablespoons butter. Add garlic and mushrooms and cook until mushrooms are lightly caramelized, 3 minutes. Season with salt and pepper. Melt remaining 2 tablespoons butter, sprinkle with potato starch, and whisk together. Lower heat to medium and stir in broth. Continue to whisk until no lumps remain and gravy has thickened enough to coat the back of a wooden spoon. Add salt and pepper, as desired. Cover and set aside. In another skillet over medium-high heat, add 2 tablespoons butter. Once hot, add eggs and fry until whites have set and edges are crisp, 3 to 4 minutes. Remove from heat. To assemble: Divide To serve: Spoon rice onto a plate, top each with a burger patty, gravy, a fried egg, and more gravy, as desired. Top with a sprinkle of sliced chives. Enjoy!

Celiac.com 10/19/2019 - Want a tasty, nutritious fall soup that's ridiculously easy to make, and will be ready when you get home from work? This one pot chicken soup with wild rice is sure to do the trick. Ingredients: 1½ pounds boneless skinless chicken breasts Kosher salt and freshly ground black pepper, to taste 6 cups chicken stock 1 cup wild rice 3 cloves garlic, minced 1 onion, diced 3 carrots, peeled and diced 3 stalks celery, diced ½ teaspoon dried thyme ½ teaspoon dried rosemary 2 bay leaves 1 pound brown mushrooms, thinly sliced ¼ cup unsalted butter ¼ cup potato starch 1 cup milk 1 cup cream 2 tablespoons chopped fresh parsley Directions: Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker. Stir in chicken stock, wild rice, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours. Add mushrooms during the last 30 minutes of cooking. Remove chicken from the slow cooker and shred, using two forks. Melt butter in a saucepan over medium heat. Whisk in potato starch and sauté about 1 minute. Whisk in milk and cream, and cook, whisking constantly, until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste. Stir chicken and milk mixture into the slow cooker. If the soup is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with parsley, if desired.

Celiac.com 04/06/2019 - If you’re looking to add a bit of snap to your next meal, look no further. This simple recipe covers fresh tilapia or other firm white fish in a blend of herbs and spices. Give it a quick sear on each side, and call it dinner. Crunchy and spicy on the outside, tender and juicy inside. It’s sure to honor its roots and leave your hungry eaters satisfied. Yum! Ingredients: 4 tilapia, catfish, or redfish fillets 1 cup long-grain white rice 2 cups fresh flat-leaf parsley 1 teaspoon grated lemon zest 3 tablespoon olive oil 3 tablespoons paprika ¾ teaspoon garlic powder ¾ teaspoon dried thyme ½ teaspoon onion powder ¼ teaspoon cayenne pepper 2 tablespoon fresh lemon juice 4 lemon wedges Kosher salt and black pepper Directions: Cook the rice according to package directions. Meanwhile, in a food processor, pulse the parsley, lemon zest, 2 tablespoons oil, and ¼ teaspoon each salt and pepper until finely chopped; set aside. In a small bowl, stir together the paprika, garlic powder, thyme, cayenne, ½ teaspoon salt, and ¼ teaspoon black pepper. Brush the lemon juice over the fish, then coat in the spice mixture. Heat the remaining tablespoon oil in a large skillet over medium heat. Cook the fish in two batches, adding extra oil if necessary, until the fish is beginning to blacken and is opaque throughout, 2 to 3 minutes per side. Fluff the rice with a fork and fold in the parsley mixture. Serve with the fish and lemon wedges.

Celiac.com 01/20/2018 - This Cuban-style version relies on annatto oil to give it a red color. You can make your own annatto oil by putting achiote chili seeds in vegetable oil and heating it up for a few minutes over the stove. Cool and store. This version of chicken and rice is tasty, gluten-free and keeps well in the freezer. Ingredients: 3 pounds chicken thighs, bone-in, skin-on 6 cups chicken stock 3 cups medium-grain white rice ¼ cup orange juice ¼ cup fresh lemon or lime juice 3 cloves garlic, minced
3 cloves garlic, chopped 2 teaspoons ground cumin 2 teaspoon dried oregano ¼ cup Annatto oil 1 cup yellow onion, chopped ½ cup green bell pepper, chopped ½ cup red bell pepper, chopped 1 cup tomato, seeds removed, chopped ½ cup dry white wine ¼ tsp saffron threads, crumbled ½ cup gluten-free lager-style beer 2 tablespoon capers 2 cups frozen peas, thawed 1 cup roasted red pepper, sliced thin Salt and pepper Directions: In a large bowl, combine the chicken thighs, orange and lemon/lime juice, minced garlic, cumin, and oregano. Season with salt and pepper and mix well. Marinate the chicken for a minimum of 30 minutes or up to overnight in the refrigerator. Remove the chicken from the marinade and pat dry. In a large, wide pot, heat the annatto oil over medium heat. Working in batches, add the chicken, skin side down, and cook, turning once, for 7 to 8 minutes per side, or until golden brown. Remove to a plate and set aside. In the same pot, combine the onion, green pepper, and red pepper and cook for 5 to 6 minutes, or until soft. Add the chopped garlic and cook for 1 minute. Add the chopped tomato and white wine and cook for 3 to 4 minutes to cook off the alcohol a bit. Pour in 2 cups of the stock and return the chicken to the pot. Reduce the heat to medium-low and simmer for 10 minutes. Add the rice and saffron and continue to cook for 5 to 7 minutes, or until most of the liquid is absorbed. Pour in another 2 cups of the stock and continue to cook, stirring occasionally, until most of the liquid has been absorbed, 7 to 8 minutes. Add the final 2 cups of the stock and the beer and cook for 5 more minutes. Add the capers, peas, and roasted red pepper. Turn off the heat, cover, and let sit for 10 minutes more. Adjust seasoning to taste.

Casserole season is upon us once again. This baked sausage and wild rice is just the thing for a chilly fall night. Ingredients: 12 ounces mild pork sausage 2 cups cubed, cooked chicken 1 cup chopped onion 8 ounces sliced fresh mushrooms 1 can sliced water chestnuts, 8 ounces, drained ¼ cup potato starch â…› teaspoon pepper 1½ cups gluten-free chicken broth ¾ cup whole milk ¾ cup long grain and wild rice blend, (such as RiceSelect Royal Blend, Texmati White, Brown, Wild, and Red Rice) ½ cup Italian parsley, chopped ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon salt ½ teaspoon pepper Directions: In a 12-inch skillet, cook sausage and onion until sausage is brown. Drain off fat. Add sliced mushrooms and water chestnuts and cook until mushrooms are tender. Stir in parsley, garlic powder and onion powder. Wisk in potato starch and pepper. Add chicken broth and milk together. Cook and stir until mixture is thickened and bubbly. Cook and stir for 1 minute more. Remove skillet from heat. Add ½ teaspoon salt, as needed. Meanwhile, in a saucepan, cook long grain and wild rice mix according to package directions. Toss together the sausage mixture, rice, and chicken. Transfer to a casserole dish. Bake, uncovered, at 350F for 25 to 30 minutes, or until heated through. Serve warm.

How can you improve Minute's Ready to Serve Brown Rice & Quinoa Cups? Just add garlic! I thought the non-garlic and non-organic version of their cups were great, and that it would be difficult to improve on the idea, but I was wrong. I had the pleasure of trying their organic version with garlic, and I must say that the savory flavor is even better than the non-garlic version. And who wouldn't go for an organic version when given a choice? Offering an organic version of these cups was a wise decision. Just like the Minute Ready to Serve Brown Rice & Quinoa Cups, which we reviewed last month, the organic with garlic version is ready to eat in only 60 seconds. You just can't beat the convenience offered by these nutritious, high-fiber, and organic cups. For lunch today I made one cup with a side salad, and my coworkers were jealous! Besides being organic, these cups do not contain any preservatives, and you don't need to add anything to prepare them—simply heat one in the microwave for a minute. How could it get any easier—or better?! For more info visit their site.