A quick and easy vegan weeknight meal made with grains like jasmine and black rice, split peas and millet. Substitute whatever vegetables you have on hand.
A salad with lots of fresh-herb flavour made with a unique blend of grains including wehani rice, rye berries and brown rice. It’s delicious with roast chicken, grilled lamb kebabs or pork tenderloin.
Quinoa is a nutritious alternative to rice noodles and its nutty flavour pairs well with Thai flavours.
A beautiful and aromatic combination of fresh coconut, Indian spices and Jade rice make this a special side dish. Serve with tandoori chicken or grilled fish.
A short grain rice dyed green with bamboo juice that has a mild green tea taste and aroma. The flavour of fresh herbs in this dish is perfect with roast chicken or skewers of grilled shrimp.
Fried rice is best when made from leftover rice or with rice that’s been cooked a day in advance and refrigerated. This is easy to prepare and can be dressed up with vegetables, meat or tofu.
Fresh cilantro and lime brighten the flavour of this rice. It’s perfect served with grilled salmon or Unagi, Japanese barbequed eel.
Knight rice is black when raw and turns purple cooked, creating a stunning presentation. It has a slightly sticky, chewy texture and an appealing nutty flavour that is delicious with Indian spices.
Fennel seed and lavender are aromatic additions to this gorgeous rice. Knight rice is sometimes called purple rice for the colour it turns after cooking.
Bomba is a small grain, non-starchy Spanish rice traditionally used in paella. It’s fried with flavourings before liquid is added, in a method similar to a pilaf.
This salad has great texture from the combination of couscous, sorghum and walnuts. It’s packed with protein and is easy to make for a weekend lunch or to serve at dinner with grilled chicken or lamb.
Red quinoa gives this salad a pleasant crunch and boosts the protein. The strawberries add beautiful colour and just the right amount of sweetness in the dressing.