Articles & Recipes

Red Beans and Red Rice (gluten-free, vegan)

January 2, 2019

"Here’s a fresh twist on the classic Southern dish of red beans and rice. Bulked up with muscular red rice, this is very hearty — with the addition of salad, it’s a meal in itself. It is particularly tasty as an accompaniment to roast chicken or pork, or pork chops or a platter of roasted vegetables," says author of The Complete Gluten-Free Whole Grains Cookbook, Judith Finlayson.

Ingredients Makes 8

1 tbsp olive oil 15 mL
1 onion, finely chopped 1
1 green bell pepper, seeded and diced 1
4 stalks celery, diced 4
4 cloves garlic, minced 4
1 tsp dried thyme leaves 5 mL
1⁄2 tsp salt (see Tips) 2 mL
1⁄2 tsp cracked black peppercorns 2 mL
1⁄4 tsp cayenne pepper 1 mL
1 cup Wehani or Camargue red rice, rinsed and drained 250 mL
2 cups water (or reduced-sodium chicken stock if not vegan) (see Tips) 500 mL
2 cups drained, rinsed cooked or canned red beans (see Tips) 500 mL
2 cups drained, rinsed cooked or canned red beans (see Tips) 500 mL
2 cups cooked green peas 500 mL


  1. In a Dutch oven, heat oil over medium heat for 30 seconds. Add onion, bell pepper, celery and garlic and cook, stirring, until pepper is softened, about 5 minutes. Add thyme, salt, peppercorns and cayenne and cook, stirring, for 1 minute.
  2. Add rice and toss to coat. Add water and bring to a boil. Reduce heat to low. Cover and simmer until rice is tender and most of the water is absorbed, about 1 hour. Stir in beans and peas and cook, covered, until heated through, about 10 minutes.
If you’re using chicken stock to cook the rice, you may not need the added salt.
When using any canned product, such as chicken stock or beans, check the label to make sure ingredients containing gluten have not been added.
You can cook your own beans or use 1 can (14 to 19 oz/398 to 540 mL) no-salt-added red kidney or small red beans, drained and rinsed.


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