Fluff rice and allow to cool slightly. Add beans and rice to vegetable-sausage mixture and toss with vinaigrette. Add scallions and parsley and toss again. Season with salt and pepper to taste.

Make this plant-based crispy rice salad with crunchy green vegetables for an easy meal made in under 20 minutes.

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.

Make the vinaigrette: While the rice is cooking, in a large bowl (big enough to fit the entire salad), whisk together ... Chickpeas >> white beans, pinto beans, black beans. Brown rice >> Farro ...

A mix of rice and beans is one of life’s simple pleasures, and it rings true for several types of cuisine. The two most ...

Looking for a dish that is filling, nutritious and won't break the bank? Red beans and rice is a great choice. There are so many variations, mostly from Louisiana and around the Caribbean.

All Creole cuisine packs a flavor punch that keeps you coming back for seconds, but red beans and rice are in a league all their own. The red beans soak up the smoky, porky, spicy, and earthy ...

To assemble, divide the cooked rice and beans between the eight tortilla wraps. Squeeze a little lime juice over each of them. Spoon over the tomato relish and the yoghurt and roll up to enclose ...

The barley needs to be cooked and completely cooled before making the salad ... rice vinegar. Honey >> maple syrup or agave. Red cabbage >> green or napa cabbage. Canned black beans >> home ...