478 brown rice recipes

Vegan Mexican bean and rice casserole layered with spiced kidney bean puree, brown rice, sliced tomatoes, and pressed garlic. Hearty, plant-based comfort food.

Penny's Beans simmers cooked beans with brown rice, canned mushrooms, vegetable broth, garlic, and lemon juice. A one-pot vegetarian beans and rice ready in an hour.

Almond rice casserole packs brown rice, TVP, miso, and toasted almonds into a hearty vegetarian main dish. Earthy thyme and marjoram tie it together. Bakes or microwaves with the same simple assembly.

West Indian rice and peas turns vegan with crisp tempeh, coconut-toasted brown rice, and black-eyed peas simmered with bay. Cinnamon, chile, and bell pepper bring Caribbean warmth.

French Normandy-style veal cutlets browned in butter and simmered with brandy, shallots, tart apple slices, and a creamy mushroom sauce. A cozy 30-minute dinner served over wild rice.

Rice pilaf salad tosses diced turkey, brown rice, chickpeas, kidney beans, apples, celery, and green olives into a protein-loaded chilled salad. Perfect for Thanksgiving leftovers or make-ahead lunches.

Rice and bean casserole with brown rice, pink beans, cottage cheese, and wheat germ, topped with sesame seeds. A high-protein vegetarian one-dish meal.

Pressure cooker saffron brown rice with mushrooms, leeks, carrots, and fennel seeds. A one-pot vegetarian side that cooks hands-off in 25 minutes.

Cranberry rice stuffing with brown rice, fresh cranberries, mushrooms, and herbs. A lighter, diabetic-friendly alternative to bread stuffing for roast chicken.

Jolof rice with black-eyed peas, eggplant, tomatoes, and brown rice cooked in a spicy tomato-ginger sauce with curry and cayenne. A hearty West African one-pot vegetarian meal.

Vegan baked fruit curry with apples, peaches, raisins, eggplant, and zucchini over brown rice, finished with peanuts and sliced bananas. A sweet-savory Indian-inspired one-dish dinner.

Tofu and rice stuffed peppers fill green bell peppers with brown rice, mixed vegetables, sauteed mushrooms and crumbled tofu, then bake under tomato soup. A vegan, low-fat take on the classic stuffed pepper. Make-ahead friendly.

Asian-style rice and vegetable salad with broccoli, cauliflower, snow peas, and carrots simmered in soy sauce, tossed with brown rice and served chilled.

Vegetarian rice soup Florentine with brown rice, spinach, leeks, scallions, and garlic in a light vegetable broth. Simple, wholesome, and ready in 45 minutes.

Indian-spiced lentil soup with curry, turmeric, cumin, coriander, and ginger, ladled over brown rice. A warming one-pot meal loaded with protein and fiber.

Vegetarian Mexican stuffed peppers filled with brown rice, black beans, cumin, and chili powder, baked in a tomato sauce. A hearty plant-based main dish with warm Southwestern spices.