The essential of our picnic day? The rice salad! Here we offer you a vegetarian recipe, filled with flavors and vegetables to fill up with fiber and vitamins. Add a hint of mint for freshness and here ...

Ingredients. 400g (2 cups) uncooked medium-grain rice. 1 cob corn, uncooked. 1 tsp salt. 1 cup frozen baby green peas. Method. Place the rice into a small dutch oven and cover with water.

The medley of corn, carrots and peas is more than just a convenient freezer staple. ... In this flavorful fried rice, frozen mixed vegetables simultaneously thaw and cook in shrimp-infused oil.

Swap option: You can substitute the asparagus for peas, carrots or French beans. You can also use button mushrooms instead of shiitakes. 529 calories, 68.2 grams carbohydrates, 19.2 grams protein ...

Dr. Bill Brewster of Harvard Pilgrim Health Care shows how to make this healthy salad.

Milk Street Kitchen’s J.M. Hirsch shares a healthy recipe from "The World in a Skillet." #newdaynw ...