The lovely nutty flavour of black rice pairs beautifully with a curried citrus vinaigrette. This dish is also excellent served with cooked chicken breasts. Grapes are used here, but feel free to try mango or papaya chunks for a lovely addition.
Black rice, also known as forbidden or purple rice, is richer in antioxidants than blueberries and high in iron, vitamin E, and fibre. Its mild and nutty flavour even lends itself to desserts such as rice pudding made with coconut milk.
Place beets in medium-sized saucepan and cover with water. Bring to a boil. Reduce heat to medium and gently boil until beets are tender but still slightly firm when pierced with skewer. Drain and cool. Peel and dice into 1/2 in (1.25 cm) cubes. Place in bowl. Set aside.
Place rice in medium-sized saucepan along with 3 cups (750 mL) water and salt. Bring to a boil. With lid slightly ajar, cook over medium heat until rice is tender but still has a little bite, about 35 to 40 minutes. When rice is tender, drain well and spread on baking sheet to cool slightly. Transfer to bowl.
Combine dressing ingredients in bowl and whisk until thoroughly blended. Drizzle 2 Tbsp (30 mL) dressing over beets and add chard. Gently toss to coat. Drizzle remaining dressing over rice and toss to coat. Arrange rice on serving platter, and spoon beets and chard over top. Sprinkle with almonds and grapes, and garnish with cilantro. Serve at room temperature.
Braising these hearty beans not only changes their texture but leaves them creamy and satisfying. Using a savoury broth with saffron for braising provides the traditional Spanish flavour, similar to a paella. This dish is served as a shared side, but it could also be served with rice and vegetables as a delicious stand-alone dinner or as a satisfying nourish bowl. Swap your spirits Try substituting vermouth for white wine in this recipe, if you have some on hand. It’s a great alternative to wine and will last much longer in your cupboard. An added perk? You can save that nice wine for sipping.
With Spain’s expansive coastlines and multiple islands, seafood is a staple of the cuisine. This quick and easy prawn dish will add a pop of protein and a wonderful smokiness to your tapas-style lineup. Sustainable seafood When choosing prawns (or any seafood), opt for sustainable varieties that recognize and even reward sustainable fishing practices. As an important protein in many cultures, seafood, caught sustainably, helps contribute to healthy oceans < and > healthy communities.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.