935 brown rice recipes

Jerk beef marinated 24 hours in allspice, thyme, hot sauce, and crushed tomatoes, then sauteed until browned. Serve over white rice for a Caribbean weeknight dinner.

Latin black bean soup simmered from dried beans with cumin, oregano, green chiles, and red wine vinegar, finished with brown rice and fresh cilantro. Hearty and vegan.

Mashed pinto beans and brown rice rolled up in warm flour tortillas with fresh veggies and salsa. Vegan, low-fat, and ready in 20 minutes flat.

Smooth, naturally sweet baby food puree blending tender carrots with brown rice. Freeze in ice cube trays for single-serve portions packed with vitamins and fiber.

Elegant stuffed pumpkin filled with brown rice, whole wheat breadcrumbs, tart apples, chestnuts, and herbs, then baked whole until fork-tender. A stunning vegetarian Thanksgiving centerpiece.

Quick French chicken with cream of chicken soup, white wine, and Dijon mustard simmered over browned chicken breasts. A weeknight dinner over rice in 40 minutes.

Braised game birds browned in olive oil, then slow-baked with wildfowl stock, honey, rosemary, and yogurt into a rich pan sauce. Served over wild rice.

Lime-kissed chicken breasts browned in butter, then baked low and slow in a sherry mushroom sauce with rosemary, celery, and pearl onions. Served over rice.

A rustic Italian-style soup packed with chickpeas, escarole, brown rice, and corn in a lemony tomato broth. Low-fat, high-fiber, and feeds a crowd.

Freezer-friendly beef meatballs in a creamy mushroom-basil sauce served over brown rice with buttered carrots. Batch-cook now, reheat later for easy weeknight dinners.

Hearty vegan lentil stew with brown rice, potatoes, and carrots in a tangy molasses-lemon broth. High fiber, plant-based comfort food that feeds a crowd.

Three taste sauce with equal parts brown rice vinegar, shoyu, and mirin. A versatile Japanese base for dipping sauces, dressings, and marinades. Add citrus for ponzu.

Green lentil veggie burgers with grated carrots, breadcrumbs, garlic, and parsley, bound with egg and grilled. Served with a quick homemade tomato sauce over brown rice.

Egg-free and dairy-free oat cookies made with garbanzo flour, brown rice flour, and honey. A wholesome, allergen-friendly cookie with a nutty, hearty chew.

Vegan brown rice salad with steamed broccoli, cauliflower, and corn tossed in a tofu-tahini-umeboshi dressing. A plant-based, macrobiotic-style grain salad served cold.

Citrus grain salad with brown rice, fresh oranges, raisins, carrots, and parsley in a lemon-orange vinaigrette. Vegan, no-cook assembly, and served cold on lettuce.