A quick and easy vegan weeknight meal made with grains like jasmine and black rice, split peas and millet. Substitute whatever vegetables you have on hand.

The combination of beans and grains makes this hearty chili an excellent source of protein for vegans and vegetarians. Great nacho topper too.

A Middle Eastern salad with lots of fresh-herb flavour made with a unique blend of six grains including wehani rice, rye berries and brown rice

Fennel seed and lavender are aromatic additions to this gorgeous rice. Knight rice is sometimes called purple rice for the colour it turns after cooking.

Bomba is a small grain, non-starchy Spanish rice traditionally used in paella. It's fried with flavourings before liquid is added.

Knight rice turns purple when cooked, creating a stunning presentation with a slightly sticky, chewy texture and an appealing nutty flavour.

Sushi rice, embellished with the perfect amount of spice, brings this Japanese staple to life. Best when made from rice that's been cooked a day in advance.

A short grain rice dyed green with bamboo juice that has a mild green tea taste and aroma.

Fresh cilantro and lime brighten the flavour of this rice. It's perfect served with grilled salmon or unagi, Japanese barbequed eel.

A beautiful and aromatic combination of fresh coconut, Indian spices and Jade rice make this a special side dish.

Black barley and orange segments create a spectacular presentation in this protein-rich salad.

Red quinoa gives this salad a pleasant crunch and boosts the protein. The strawberries add beautiful colour and the right amount of sweetness in the dressing.

Cannellini beans and broccolini is a classic Italian combination tossed with balsamic dressing.

Nutty farro and Arabic spices make a beautiful flavour combination. Serve as a vegetarian main course or as a side dish with roast leg of lamb or grilled meat.

Grano is an ancient grain from Southern Italy with a toasted wheat flavour and texture similar to barley. Cooked with pesto and topped with a poached egg.

Spring vegetables, sorghum and truffle oil make this a spectacular risotto. Sorghum is an excellent gluten-free substitute for Israeli couscous.