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for a meal that's big on flavor with very little effort, try this asian-inspired recipe - food club's deliciously textured instant brown rice with beef and vegetables. Magnificent!

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preparation instructions: stove top: bring water to boil in a medium saucepan. Stir in rice, return to boil. Cover and reduce heat to simmer for 5 minutes or until water is absorbed. Remove from heat. Let stand covered for 5 minutes. Fluff lightly with fork and serve. Rice cooker: use the same water-rice ratios as for the stove top instructions. Microwave*: combine water and rice in a microwave-safe glass dish. Microwave on high power for 7 minutes for 2 servings, 9 minutes for 4 servings, and 12 minutes for 6 servings. Remove from microwave. Let stand covered for 5 minutes or until water is absorbed. Fluff lightly with fork and serve. *add butter/margarine and salt if desired. Note: if your microwave does not have variable power settings follow manufacturer's directions. To prepare 2 servings, rice 1 cup (233 ml), water 1 cup (233 ml). To prepare 4 servings, rice 2 cups (466 ml), water 1-3/4 cups (408 ml). To prepare 6 servings, rice 3 cups (700 ml), water 2-1/2 cups (583 ml).

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beef and vegetable stir-fry - ingredients: 1 lb boneless beef top sirloin, 1-inch thick, 1/3 cup reduced sodium soy sauce fc, 2 tbsp fresh orange juice fc, 1 tsp sesame seed oil, 1 tsp sugar fc, 1/2 tsp garlic powder fc, 1/2 tsp ground ginger fc, 1/8 tsp ground red pepper fc, 1-1/2 cup small cauliflower florets, 1-1/2 cup diagonally sliced fresh green beans, 1 cup julienne cut carrot, 1/2 cup thin wedges red onion, 3 tbsp oil fc, 3 cups instant brown rice fc, 2/3 cup beef broth fc, 2 tbsp cornstarch fc. Preparation instructions: trim fat from beef and freeze 30 minutes; Cut partially frozen beef into 4 x 1/8-inch thick strips. Place beef strips in a zip-top plastic bag. Combine soy sauce, orange juice, sesame seed oil, sugar, garlic powder, ginger and ground red pepper; Pour 1/4 cup soy sauce mixture over beef strips, reserve remaining marinade. Seal bag and toss to coat. Refrigerate 30 minutes. Place 1-1/2 tbsp oil in a large skillet or wok over medium-high heat. Add cauliflower and green beans; Cook and stir until just tender, about 5 minutes. Add carrot and red onion; Continue cooking 3 to 4 minutes. Remove vegetables from skillet and set aside. Prepare rice according to package directions. Remove beef from marinade. Add beef and remaining oil to skillet; Cook and stir about 5 minutes, until browned. Return vegetables to skillet. Combine reserved marinade, broth and cornstarch; Add to skillet and cook, stirring, until sauce is thickened. Serve over hot, cooked rice. Makes 4 servings, fc = food club brand

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Ingredients: Pre-cooked, Parboiled Long Grain Brown Rice.

PREPARATION INSTRUCTIONS: Servings 2 Rice and water (equal amounts) 1 cup microwave-safe dish size 1 quart Servings 4 Rice and water (equal amounts) 2 cups Microwave-safe dish size 2 quarts Servings 6 Rice and water (equal amounts) 3 cups Microwave-safe dish size 3 quarts. STOVE TOP BRING water to a boil.* STIR in instant rice. COVER and return to boil. REDUCE heat to MEDIUM-LOW and simmer for 5 minutes. REMOVE from heat. LET stand for 5 minutes or until water is absorbed. FLUFF lightly with fork before serving. MICROWAVE COMBINE water and rice in a microwave-safe bowl.* COVER and microwave on HIGH according to the chart below or until boiling. LET stand for 5 minutes or until water is absorbed. FLUFF lightly with fork before serving. Microwave ovens vary. Cooking times are approximate. Servings 2 Minutes 9 Servings 4 Minutes 9 Servings 6 Minutes 12 *Add margarine and salt to taste, if desired.