Learn why it's good to eat more brown rice, and get started with these
Toasting corn and beans brings out earthy flavours and transforms this dish into an exotic South American–style salad.
See the recipe
1. Rinse rice in a strainer under cold running water for 30 seconds. Bring 12 cups water to a boil in large pot with tight-fitting lid over high heat....
In 6-cup (1.5 L) covered casserole, stir together water, parsley, thyme, salt and pepper.
Stir in rice; cover and bake in 400°F (200°C) oven until r...
This high-carbohydrate side dish has whole grain brown rice, which has a low-glycemic index (or is slow acting). It's also low in fat and includes legumes, which contain magnesium.
The nuttiness of brown rice is played up by savoury and sweet flavours. One cup (250 mL) cooked brown rice has 2.2 grams dietary fibre, compared with 0.6 grams for the same amount of cooked white rice.
Moist and risotto-like, this pepper-packed side dish is suitable for any occasion. Stir in some black or kidney beans for a complete protein vegetarian main dish.
Low-sodium stock has 25 per cent less sodium than regular stock. Adding more water than directed on the can reduces the sodium in each serving even more.
Imagine the pleasure of coming home on a cold winter's evening to a steaming bowl of this chunky soup of beef and vegetables.
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A TC Media site, Consumer Solutions