Our delicious rice side dish will complement any main course. Standard holiday fare typically includes fluffy mashed potatoes, but our rice medley is a perfect update. Bonus: it’s vegan!
Shortly before serving, heat a little oil in large wok and stir-fry rice mixture until piping hot, then fold in spinach until wilted. Fold in fresh herbs, lemon juice, and candied almonds and scatter pomegranate arils overtop.
Heat oven to 350 F (180 C). Line baking sheet with parchment paper.
In small bowl, combine maple syrup, red pepper flakes, turmeric, salt, and black pepper. Stir to blend. Add almonds and stir to coat. Spread out on prepared baking sheet and roast in preheated oven for 10 to 15 minutes, or until toasted and crunchy. Remove. Cool on baking sheet. Then coarsely chop. Set aside.
In large saucepan, bring 14 cups (3.5 L) water to a boil. In fine-mesh strainer, rinse rice thoroughly under cold running water. Add rinsed rice and boil, uncovered, for 30 minutes or until grains are tender. Drain, strain, and return to saucepan. Cover with lid and set aside to let it steam for 10 minutes.
In large wok or heavy saucepan, heat 1 Tbsp (15 mL) oil. Add sliced onion and sauté over medium-high heat until softened. Add a splash of water if onion begins to stick. Add cooked rice and stir-fry over medium-high heat until some of the grains begin to get crispy. Fold in spinach and cook just until it begins to wilt, about 2 more minutes.
Remove from heat and fold in fresh herbs. Sprinkle with lemon juice, candied chopped almonds, and pomegranate arils or goji berries. Taste and add more seasonings if you wish. Drizzle with a little extra olive oil before serving. Serve warm.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.