2 side dishes better than plain rice

These side dishes are delicious, easy, and could easily steal the spotlight in every meal.

The moment you take a bite of this rich-tasting, aromatic risotto, you'll forget how healthy it is. The secret to its ultra creamy texture is ­constant stirring and the rich carrot juice, which also gives it a gorgeous golden colour.

Preparation time: 15 minutes

Cooking time: 35 minutes

Serves 4

• 10 ml (2 tsp) olive oil
• 1 small onion, finely chopped
• 2 large carrots, cut into 0.5 cm (1/4 in) pieces
• 200-250 g (1 c) arborio rice
• 125 ml (1/2 c) dry white wine
• 1 can (14 1/2 ounces) reduced-sodium chicken or vegetable broth
• 250 ml (1 c) carrot juice
• 125 ml (1/2 c) water
• Pinch of salt
• 50 g (1/4 c) grated Parmesan cheese
• 1 g (1/4 tsp) freshly ground black pepper1. In a medium nonstick saucepan, heat the oil over medium heat. Add the onion and sauté until tender, about five minutes.
  2. Add the carrots and sauté until crisp-tender, about four minutes.
  3. Add the rice, stirring to coat.
  4. Add the wine and cook, stirring occasionally, until evaporated by half, about two minutes.
  5. In a medium bowl, combine the broth, carrot juice, water and salt, to taste. Add to the rice, 125 millilitres (1/2 cup) at a time, and cook, stirring, until absorbed, before adding the next 125 millilitres (1/2 cup). Total time will be about 20 minutes.
  6. Remove from the heat. Stir in the Parmesan and pepper before serving.

To add some crunch to the creaminess, add 50 millilitres (1/4 cup) chopped blanched almonds along with the rice.

Grainlike quinoa (pronounced KEEN-wah) is not a grain at all, but the nutritious seed of a plant related to Swiss chard. It cooks up like rice and takes well to a variety of flavours. Here, it's made into an aromatic pilaf with thyme, walnuts and a generous amount of dried cherries for chewy sweetness. Serve with pork or poultry.

Preparation time: 10 minutes

Cooking time: 30 minutes 

Serves 12

• 10 ml (2 tsp) olive oil
• 1 large onion, finely chopped
• 500 g (2 c) quinoa, rinsed until the water runs clear
• 500 ml (2 c) boiling water
• Salt
• 5 g (1 tsp) freshly ground black pepper
• 2 g (1/2 tsp) teaspoon thyme
• 200-250 g (1 c) dried cherries
• 110-125 g (1/2 c) toasted and coarsely chopped walnuts1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, until golden brown, about seven minutes.
  2. Meanwhile, place the quinoa in a large skillet over medium heat and cook, stirring often, until lightly toasted, about five minutes.
  3. Add the quinoa to the onions. Stir in the water, salt, to taste, pepper and thyme. Return to a boil, cover and gently boil for 10 minutes. Uncover and cook, stirring occasionally, until the liquid has been absorbed and the quinoa is tender, 10 to 12 minutes.
  4. Remove from the heat and stir in the cherries and walnuts. Serve hot, at room temperature, or chilled.

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