478 brown rice recipes

Dry soup mix made with split peas, lentils, brown rice, pearl barley, and alphabet pasta. Combine once, store for months, and simmer into a thick, nourishing pot of soup anytime.

Light and earthy wild rice dressing with brown rice, fresh mushrooms, celery, and watercress simmered in thyme-scented broth. A wholesome holiday side dish that won't weigh you down.

Curried rice with lentils, raisins, and apples: a vegan Indian-inspired one-pot pilaf with turmeric, ginger, curry, and sunflower seeds. Fat-free, high-fiber comfort with sweet and savory in every bite.

Oven-baked five grain pilaf with barley, wheat berries, millet, wild rice, and brown rice, studded with mushrooms, orange-soaked currants, and toasted almonds.

Vegan Mexican lentil casserole with brown rice, taco seasoning, and tomato paste baked until thick and hearty. High-protein, budget-friendly, and packed with Southwestern flavor without any meat or dairy.

A light vegetarian chilled soup with fresh lemon juice and zest, brown rice, vegetable stock, and dry apple cider. Bright, tangy, and refreshing, garnished with chives and lemon slices.

Cranberry pear crisp with a brown rice base topped with oats, pecans, and coconut. A unique fall dessert with tart cranberries and sweet pears.

Braised Pork, served with bunya nut, Australian rice grass and dusted with Lemon Myrtle.

Vegetarian brown rice pilaf with pine nuts, currants, cumin, and turmeric. A fragrant, golden side dish with sweet-savory contrast in every bite.

Winter squash baked with Spanish brown rice, fresh tomatoes, and red bell pepper in one dish. A simple vegetable casserole with just four ingredients.

Acorn squash stuffed with brown rice cooked in chicken broth, unsweetened applesauce, toasted pecans, celery, and ground ginger. A hearty fall side dish or light main.

Squamish bars are Canadian three-layer no-bake squares with a peanut butter cereal base, vanilla buttercream filling, and a thin chocolate top. Freezer-friendly and built for potlucks.

Fruit tzimmes with mixed dried fruits, brown rice, and honey, thickened with a traditional einbren roux and broiled until golden. A warm Jewish holiday dessert.

A great meal,good for leftovers. Meal and side dish all in one!

A gluten-free steamed bread made with amaranth flour, brown rice flour, oats, dried apricots, and ground almonds, sweetened with molasses. Dense, moist, and naturally wheat-free.

Wholesome quick bread made with amaranth and brown rice flour, sweetened with honey. Dense, hearty texture with high fiber and protein.