rice

Inspired by Afro-Caribbean flavours, this recipe pairs perfectly cooked rice with a medley of vegetables, fruit and toasted cashews and coconut. The zesty vinaigrette brings everything together superbly, leaving you to daydream about a white sandy beach in the Caribbean in the middle of lunch. —Suzanne Barr

We've added cilantro, edamame and shiitake mushrooms to that side of rice to turn it into a beautiful side salad. It's an easy way to load up your plate with extra colour and fresh flavour.

Using the pasta method for making rice results in fluffy, tender grains every time. This method also works well for quinoa, farro and barley.

A two-for-one recipe. Use the the whole pineapple in the salsa—but reserve half for tomorrow’s pineapple pork-fried rice (recipe below).

Yesterday’s leftovers turn into an easy one-pan dinner tonight with just a handful of new ingredients.