A hearty chili made with grains like carnaroli rice, barley, millet and brown rice. The combination of beans and grains make it an excellent source of protein for vegans and vegetarians. Serve on its own or use in burritos or to top nachos.
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.
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.
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.
Black barley and orange segments create a spectacular presentation in this protein-rich salad.
Cannellini beans and broccolini is a classic Italian combination tossed with balsamic dressing. Serve with crusty bread and cheese for an ideal hot weather meal.