Take baby steps to change from a white pasta noodle to a whole wheat one—and from white rice to brown rice. This dish can be one of those steps. It is an unusual side dish, and quite a bit healthier with the higher fiber versions.

INGREDIENTS | SERVES 8–10

1 (16-ounce) box angel hair spaghetti, whole wheat

1/4 cup trans-fat-free margarine

2 cups brown minute rice, uncooked

1 cup water

1 tablespoon low-sodium soy sauce

2 (15-ounce) cans chicken broth

2 (15-ounce) cans low-sodium onion soup

1 (15-ounce) can sliced water chestnuts (optional)

• 1. Preheat oven to 350°F.

• 2. Break the spaghetti noodles in half before boiling. Partially cook noodles (approximately 3 to 4 minutes).

• 3. Heat margarine in skillet on low heat. Place cooked noodles in skillet and brown them for about 5 to 7 minutes.

• 4. In large casserole dish, mix the noodles with the remaining ingredients.

• 5. Bake uncovered for 45 minutes.