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Results for “rice”

  • Chickpea Curry with Spinach & Rice

    1. Rinse the rice in a fine sieve with cold water. In a small pot, bring 1 cup of water and the rice to a boil. Once boiling, cover the pot and reduce heat to a simmer. Let cook until rice is tender and all of the water is absorbed, about 10-15...

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  • Heavenly Chicken with Herbed Vegetable Rice

    Bake the Chicken

    • Preheat the oven to 350ºF. Dice the onion.
    • Place the chicken thighs in a baking dish. Drizzle with 2 tbsp. olive oil and the Heavenly Sauce.
    • Bake until the chicken is cooked through, about 30 minutes. The chicken is done...
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  • Tomato & Tofu 'Paneer' with Bell Pepper on Rice

    Make the Rice
    • Rinse the rice in a fine sieve and add it to a small pot with 1 ½ cups water and a pinch of salt.
    • Bring to boil. Once boiling, reduce the heat to simmer and cook until the rice is tender and the water is absorbed, about...

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  • Cabbage Kimchi Stew with Enoki Mushrooms, Tofu & Rice

    Prepare the Kimchi
    • Heat 1 tbsp. olive oil in a large pot over medium heat. Add the kimchi, miso paste, and tomato paste.
    • Cook, stirring often, until starting to brown, about 5-7 minutes. Add 4 cups of water and bring to boil. • Reduce...

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  • Cauliflower Curry with Tofu, Chickpeas & Rice

    Prepare the Ingredients
    • Rinse the cauliflower and chop it into florets.
    • Rinse and dice the bell pepper.
    • Rinse and drain the chickpeas in a colander in the sink.
    • Mince the garlic. Cut the tofu into ½-inch cubes.
    • Cut the...

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  • Thai Green Mushroom Curry with Chickpeas & Rice

    Make the Rice
    • Rinse the rice in a fine sieve and add it to a small pot with 1 ½ cups water and a pinch of salt.
    • Bring to boil. Once boiling, reduce heat to simmer and cook until rice is tender and water is absorbed, about 10-15 minutes.

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  • Easy Chicken Adobo with Bok Choy & Coconut Rice

    Prepare the Ingredients
    • Dice the onion.
    • Rinse and roughly chop the bok choy.
    • Rinse and chop the broccoli into florets.
    • Rinse and dice the green onions.
    • Cut the chicken into 1-inch pieces.

    Make the Chicken Adobo
    • Heat 1...

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  • Chard & Tomato Curry with Chickpeas and Rice

    Roast the Sweet Potatoes
    • Preheat the oven to 400°F and line a baking sheet with aluminum foil.
    • Rinse, scrub and dice the sweet potatoes.
    • Place them on the baking sheet and drizzle with 1 tbsp. olive oil. Season with salt and pepper...

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  • Stuffed Bell Peppers with Black Beans & Rice

    Preheat the Oven & Make the Rice
    • Preheat the oven to 375°F.
    • Rinse the rice in a fine sieve and add it to a small pot with 1 ¼ cups water and a pinch of salt. Bring to boil.
    • Once boiling, reduce the heat to simmer and cook,...

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  • Spinach-Stuffed Chicken with Sun-Dried Tomatoes & Rice

    Preheat the Oven & Prepare the Ingredients
    • Preheat the oven to 350ºF and grease a baking dish with 2 tbsp. olive oil.
    • Rinse the spinach, pea shoots, and basil.
    • Roughly chop the spinach and finely slice the basil.
    • Dice the...

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  • Beef Chimichangas with Tomato & Mexican Rice

    Preheat the Oven & Prepare the Ingredients
    • Preheat the oven to 450°F.
    • Rinse and dice the tomatoes.
    • Rinse and roughly chop the cilantro and lettuce.
    • Dice the onion.
    • Grate the cheddar cheese, if not pre-shredded.

    Make the...

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  • Almond Butter Puffed Rice Treats

    1. Prepare an 8” x 8” square pan, lining it with parchment paper on both sides.

    2. In a large pot over medium-low heat add the brown rice syrup, vegan butter spread, almond butter, and salt. Stir well until combined and heated through....

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  • Roasted Bok Choy with Radish and Lemon

    Try this different take on bok choy: rather than the typical Asian preperation (with ginger, garlic, and soy sauce), this recipe takes a slightly French approach with lemon and tarragon. The subtle mustard flavour of bok choy and the...
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  • Brightening Rhubarb Exfoliant

    Rhubarb - for your face and your pots!

    The next time you go to make a rhubarb pie, set some extra rhubarb aside and treat yourself to a brightening facial scrub. By the time that pie is ready to eat, you’ll have smooth, glowing skin!

    As we...

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  • Recipe of the Week: Grilled Fennel Bulbs

    via White On Rice Couple | Serves 2-4

    Fennel and asparagus are perfectly suited to each other, and to the lemon and parmesan in this dish. Start with the fennel and add asparagus to the grill a few minutes...

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  • Gingery Sauteed Tatsoi with Tofu Steaks

    This simple recipe features sauteed tat soi that is bathed in a tangy, spicy ginger sauce and paired with tofu, though grilled white fish or sauteed shrimp work well too. It's delicious served atop jasmine or brown rice. Try adding shredded...
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  • Kale Nest with Multicoloured New Potato "Eggs"

    Adapted from Simply Recipes .
    Serves 4 as a side dish.

    This side dish as stunning to look at as it is to eat. The multicoloured baby potatoes sit neatly in the dark-green kale or chard. Bring...

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  • Lemon Risotto with Fiddleheads

    Adapted from Apartment Therapy Fiddleheads, asparagus, and (wild) leeks combine to form the Ultimate Ontario Springtime dish. However, weather doesn’t always like to follow recipes, so we’re a bit behind on the...

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  • Fenugreek, Cauliflower, and Bell Pepper Curry

    A healty and tasty cauliflower curry that showcases fresh fenugreek. Not too spicy, and with a pop of colour from the red pepper, this curry is best served with rice, naan, or plain yogurt. Adapted from ...
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  • Mr. Spinner's Functional Foods

    This week’s piece is from Melvin Laidlaw, an executive chef and food entrepreneur who has graciously shared some samples of his delicious offerings in your box. It is a great pleasure to be aligned with the efforts being undertaken by...

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  • 10 Pantry Essentials for the Gluten-Free, Vegan or Paleo Diet

    It’s happened to the best of us. You start cooking dinner only to discover halfway through that you’re missing that oh-so-essential ingredient. If you’re working with a dietary restriction, this has probably happened more than once....

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  • Reasons to Eat Sprouts + Recipes from a Sprout Farmer

    By: Jonah Krochmalnek, Living Earth Farms

    Sprouts are one of the best locally grown foods around (and I’m not just saying that because I’m biased)! They have one of the most concentrated natural sources...

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  • 10 Healthier Holiday Cookies

    Holiday cookie making (and eating) time is upon us and while the classic buttery, sugar and white flour filled treats are always a welcome indulgence, it's nice to have a few healthier, wholesome, vegan and/or gluten-free options to make and...

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  • Ten Acorn Squash Recipes

    The transition from Summer to Fall is marked by so many beautiful things: a crispness in the air, the feeling of a warm mug in your hands, the sweet scent of composting leaves and the taste of apples, cinnamon and squash! We're excited to be...

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