It's a common debate: quinoa vs. rice. Which gluten-free option is best? Here's how quinoa stacks up against both brown and ...

Add the wild rice ... until the rice soaks up all the liquid. Then remove from the heat, and let it sit, covered tightly, for 5 minutes. Meanwhile, in a small saucepan, add the quinoa and 1 ...

Preheat the oven to 200C/180C Fan/Gas 6. Place the mushrooms, onion, garlic, lemon zest, rice and vegetable stock in a casserole dish or small, deep roasting tin. Cover tightly with kitchen foil ...

Drain the rice and place it in a pan, covered well with salted water. Bring to the boil and simmer gently for about 45 ...

Mix the wild rice, broad beans, avocado, spring onions and radishes together in a bowl, add the dressing and toss gently. Add the micro cress, give the salad one further toss and serve.

The night before, soak the wild ... Cook until rice is tender by not overcooked. You may need to add another 1 cup broth. Let the rice cool to room temperature before adding to the salad.

If you're back at work, then vibrant veges may be just what you need to help ease the transition from jandals to shoes. If you're still on holiday, these salads make a great lazy lunch, especially ...

To help remove the guesswork of cooking rice, beans, oats and quinoa, I’ve used the KitchenAid Grain and Rice Cooker for ...

Farro, buckwheat and quinoa are just a handful of the grains we like to add to savory salads. Whole grains are a great way to bulk up a simple green salad, and can even add protein and fiber.

This salad should do the trick, as long as you can cope with the non-believers telling you 10 reasons why they don’t eat quinoa. It can be made in advance and refrigerated, but let it return to ...