Berry Brown Rice Pudding

2 cups cooked brown rice 2 cups skim milk ½ cup dried cranberries 2 tablespoons firmly packed brown sugar 1 teaspoon lemon zest 1/8 teaspoon cinnamon (optional)

Turkey Cilantro Soup

In a medium nonstick saucepan, bring the rice, milk and cranberries to a boil.

Reduce the heat and simmer uncovered, until the cranberries are softened, about 5 minutes.

Remove from the heat and stir in the sugar, lemon zest and cinnamon. Cool 30 minutes.

Serve warm, or refrigerate, covered, until chilled at least 2 hours.